- Recipes: #MunchieMonday
-
by Kelly Rasmussens
Ingredients
- 2 Cups – cooked shredded chicken
- 8 Ounces – cream cheese (softened)
- ½ Cup Ranch Dressing
- ½ Cup – Franks Red Hot Original
- 1/4 Cup – BC Strawnana Infused Cannabis Butter (see infused butter recipe)
- ½ Cup – Blue Cheese Crumbles (optional)
- Cayenne Pepper as needed
Preheat oven to 350 degrees
Infused Buffalo Sauce:
- Heat a skillet to medium-low and add 1/4 cup of infused butter to the pan. Slowly melt the butter in the skillet and stir to prevent burning.
- Once the butter has melted add ½ Cup of Franks Red Hot to the pan, stir to incorporate the butter.
- For spicier sauce, add cayenne as needed.
- Set aside to cool slightly
Buffalo Dip:
- Mix all ingredients together in a large bowl
- Spread mixture evenly into a baking dish.
- Bake 20 mins or until mixture is heated throughout.
- Stir and serve with crackers, bread, or vegetables