Buffalo Chicken Dip: All-Natural Version

So, in following with my attempt to cut processed foods out of my diet, I've played around with my Buffalo Chicken Dip recipe to make it more natural. Using all-natural or organic ingredients can be more expensive and slightly more work, but I personally think the taste and the health benefits are worth it.

Note: Frank's Red Hot website claims that their Buffalo sauce can be substituted with a mixture of hot sauce (Red Hot) + butter. Their Buffalo sauce contains preservatives while their hot sauce does not, so this is what I do.

All-Natural Buffalo Chicken Dip


Ingredients*

• 4 cups boiled, shredded all-natural chicken breasts (boneless/skinless)
• 1 cup Frank's Red Hot
  
• 1/2 cup melted organic butter
• 16 oz  organic cream cheese, softened
  
• 3/4 cup organic sour cream
  
• 1/4 cup buttermilk
• 1/2 teaspoon dried chives
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup all-natural cheddar cheese, shredded (Kraft makes all-natural cheeses)
  

*Obviously, you can use non-natural/organic ingredients instead!

Directions

1. In a large bowl, blend hot sauce, melted butter, sour cream, buttermilk, and seasonings.
   
   
2. Add shredded chicken and 1/2 cup of cheese; mix well.
3. Pour into 8x8" casserole dish, top with remaining 1/2 cup of cheese, and bake for 25-35 minutes at 400 degrees F (until cheese is bubbly),
   ...OR...
   Pour mixture into a small slow cooker and cook on high about 1 to 1-1/2 hours, or until bubbly and browning. Keep in slow cooker on low heat to keep dip hot while serving.
   
   

Serve with Tostitos Scoops!