Buffalo Chicken Dip

About This Recipe

This buffalo chicken dip is best utilized as a snack. You can eat it with carrots/celery/bell peppers or heat it up and eat it by itself.

Ingredients

• 2 lbs boneless skinless chicken breast
• 1 ½ cups 4% fat cottage cheese
• 1 ½ cups nonfat plain Greek yogurt
• 6 slices bacon (cooked)
• 1 cup kale (chopped)
• 5 Tbsp buffalo sauce
• Salt and pepper to taste

Instructions

1. Add the chicken and 1 cup of water to a crock pot and cook on high for 3 hours or until cooked.
2. While the chicken is cooking, chop up some kale leaves until you have 1 cups worth. Use a food processor if you have one, you want it small.
3. Heat a skillet over medium high heat and cook 6 slices of bacon. When the bacon is cooked, remove it from the pan and pat with paper towels. Keep the bacon fat in the pan.
4. Add the kale to the bacon fat and cook until it has shrunken and is crisp, around 3-5 minutes. CAUTION: Use a lid to shield yourself from splatters when you add the kale. The wet kale can mix with the hot oil and splatter easily.
5. Drain all the excess fat from the kale. Using the back of a spoon or spatula, try and squeeze out as much grease as possible.
6. Chop the bacon up into small pieces and set aside with the kale.
7. Once the chicken has cooked, transfer it into a large bowl and shred thoroughly with two forks. Allow the chicken to cool before mixing in the remaining ingredients. Once it has cooled, mix all of the ingredients together until incorporated.
8. This recipe makes 10 servings. Divide it evenly 10 ways.