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30
Jan
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#CLEANEATING Creamy Buffalo Chicken *CRACK DIP* |
In my ideal world, my husband would not only proudly boast about eating every single thing that appears on the blog, but he’s also be a contributor. But since that isn’t going to happen anytime soon, I should probably just have my phone on video mode, ready to hit record, every time he dives into a long-winded story about how “so freaking’ good” something is. Because what other way could I possible convince you that
#RealMenEatTofu
? Yes, it’s true. Not only do #RealMenEatTofu but they also go on to sing love poems about how something made with tofu and *just a little* cheese is actually a heck of a lot better than the ubiquitous dish we affectionately dub “crack dip.” You know the one.
So what makes my #cleaneating version that much better? According to my real man, it’s the lack of that 1/4″ oil slick on top. The one that actually prevents you from scooping a meaningful portion of dip on your chip, leaves you with a belly ache and disguises the actual flavor of buffalo sauce in the dish. So let’s talk about that flavor – ’cause he had a lot to say about that too. I went the slightly nontraditional route of using Tobasco Original Red sauce here, because I found it had the least amount of sodium compared to other brands. And we found that the spice is not to be reckoned with. That’s not to say this is *too* spicy – you’ll still be able to detect the tangy blue cheese and colorful spices (hint: you don’t need tons and tons of cheese when working with a richly flavorful one like I did here.) But we’ve got here is some seriously real hot pepper flavor like I’d expect from some seriously good buffalo wings.
I think the last line of that love song goes a little something like, “You can make this anytime. Like, for dinner, not just when football’s on.” And then I answer, “Yeah, I can, because it’s actually healthy enough. #truestory.
Ready for the recipe? You can find my Creamy Buffalo Chicken Dip over at Clean Eating Magazine.
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Aggie — January 30, 2013 @ 7:01 am
I really appreciate the tips on the hot sauce. For whatever reason I never think to check hot sauce labels…how naive of me lol. I will have to keep an eye out for a cleaner version of sriracha! I love Tabasco 🙂
The dip looks great!!
Stephanie, The Recipe Renovator — January 30, 2013 @ 12:24 pm
Lovely photo and fun story about your Hubby.
That’s interesting about their take on what is “clean.” The reason I make my own hot sauce now is because most condiments use distilled white vinegar, which is made from GMO corn. I add a very small amount of salt to it, as you don’t need much. I’m including the link here only because you might want to check it out… it’s super easy to make and you can vary the heat level by the types of peppers you use. http://reciperenovator.com/special-diets/vegan/how-to-make-wicked-hot-sauce/
Cara — February 6, 2013 @ 11:20 am
Just to clarify they were not implying that all sriracha is clean but were going to update on and suggest a specific brand. Looks like I jumped the gun on sharing the recipe! Thank you for the tip about GMO-containing vinegar. It can be really hard as a healthy food consumer to really know what’s in our food!
Kevin (Closet Cooking) — January 30, 2013 @ 3:06 pm
That dip looks amazing!
Kate — January 30, 2013 @ 11:32 pm
Yay – based on your definition, I’m married to a real man too!
Shannon — January 31, 2013 @ 9:35 am
interesting notes about the hot sauce! will make me think twice next time I pick one up! this dip looks great, off to check out the recipe 🙂
Alison | a girl defloured — January 31, 2013 @ 1:07 pm
I also appreciated your notes, as I was wondering about the sriracha recommendation. lol! Short of making my own hot sauce (which isn’t hard at all, just time consuming), I’ll try your recipe with the Tabasco. 😉
Cara — February 6, 2013 @ 11:21 am
They have now updated the page with a recommendation for a clean brand of hot sauce – one that contains sea salt, not refined salt!
GOurmet Creations — March 4, 2013 @ 6:26 pm
Delicious! I will make this next year for Superbowl!