This has become one of our favorite snacks to bring to a potluck or for sitting at home watching a football game. The original recipe comes from Food Faith Fitness and can be found on their website. We have made slight modifications to this recipe, particularly in how we make it because we aren't patient enough to wait for a crock pot to finish this great dip. This recipe will make half of what the original calls for, which is usually perfect for having a small group of people over.
In a covered pot on the stove, place the chicken broth, chicken, and cauliflower florets on medium heat. Stir occasionally. Cook for 20-30 minutes, or until the cauliflower turns opaque and the chicken is done.
When the chicken is cooked, remove from it the pot and place on a plate or cutting board. Once cooled, shred the chicken with a fork or similar tool. Note: sometimes the chicken is done cooking before the cauliflower - when this happens, we remove just the chicken and let the cauliflower continue to cook on the stove.
Once the cauliflower has softened and turned more opaque, remove it from the pot with a slotted spoon or pour it out with a strainer. Place the cauliflower in the blender or food processor and discard the chicken broth.
Add to the blender of food processor the buffalo sauce and puree the mixture until smooth. It may be helpful to have a spatula near by to help the blender get going.
Add the shredded chicken, cream cheese, and cauliflower/buffalo blend into a crockpot on medium heat. Allow cream cheese to melt and stir occasionally.
Once the mixture is mixed well in the crock pot, turn it on to low or warm heat and enjoy with a bag of chips or veggies!
Ingredients
Directions
In a covered pot on the stove, place the chicken broth, chicken, and cauliflower florets on medium heat. Stir occasionally. Cook for 20-30 minutes, or until the cauliflower turns opaque and the chicken is done.
When the chicken is cooked, remove from it the pot and place on a plate or cutting board. Once cooled, shred the chicken with a fork or similar tool. Note: sometimes the chicken is done cooking before the cauliflower - when this happens, we remove just the chicken and let the cauliflower continue to cook on the stove.
Once the cauliflower has softened and turned more opaque, remove it from the pot with a slotted spoon or pour it out with a strainer. Place the cauliflower in the blender or food processor and discard the chicken broth.
Add to the blender of food processor the buffalo sauce and puree the mixture until smooth. It may be helpful to have a spatula near by to help the blender get going.
Add the shredded chicken, cream cheese, and cauliflower/buffalo blend into a crockpot on medium heat. Allow cream cheese to melt and stir occasionally.
Once the mixture is mixed well in the crock pot, turn it on to low or warm heat and enjoy with a bag of chips or veggies!
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