
Buffalo Chicken Dip
Shred the chicken while it is still warm. Cold chicken tears into chunks instead of strands, and the dip ends up lumpy instead of stringy.
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5 recipes.

Shred the chicken while it is still warm. Cold chicken tears into chunks instead of strands, and the dip ends up lumpy instead of stringy.

Ground turkey has almost no fat to keep meatballs tender, so grated zucchini goes in instead. It disappears completely and does the job the fat would have done.

Cottage cheese blended into the sauce, which sounds wrong and tastes like nothing but cheese. It carries the protein without the sauce splitting.

Twenty minutes of actual work and then the crockpot has the rest of the day. Browning the beef first is not optional, it is where most of the flavor comes from.

Real consomme for dipping and a cheese crust fried onto the tortilla. It takes three hours, almost all of it unattended, and it is worth every one of them.