Did someone say, “I need a good dip recipe?” Well, you didn’t have to! We know dips are great for big and small gatherings; even gatherings when it is just you staying cozy inside this winter. Here are four dip recipes made with Farmer Focus organic chicken and other brands with high standards and adaptions for you and your health, like Primal Kitchen©, Organic Valley©, Niman Ranch©, and Siete©.
Dipping Inspiration:
- baby carrots
- celery
- Siete© tortilla chips *gluten-free
- Crackers
- baguette
- naan bread (suggested for the Butter Chicken Dip)
Easy Slow Cooker Buffalo Chicken Dip
Ingredients:
- 1 lb of shredded FF chicken breast, cooked
- 2 packages of cream cheese, softened (total of 16 oz)
- 1 cup Franks Red Hot©
- 1 cup Primal Kitchen© ranch dressing
- chopped green onions (as many as your heart desires)
Instructions:
- 1. Place FF chicken breast on an oven-safe pan and bake at 350°F for 30 minutes, flipping halfway through or until the internal temperature reaches a minimum of 165°F. You can also check to ensure the chicken is fully cooked if the juices run clear.
- 2. Shred the chicken breast. You can do this with a fork or put it in a mixer until it is shredded.
- 3. Place all ingredients in a slow cooker in the order they are listed.
- 4. Cook on high for 1.5 hours, then mix well.
- Enjoy!
Butter Chicken Dip
*serves 4
Ingredients
- 1 cup shredded FF chicken breast
- 1/2 Tbsp olive oil
- 1/4 cup onion, chopped
- 1/2 Tbsp fresh garlic, minced
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 3/4 cup crushed tomatoes
- 1/2 cup plain low-fat Greek yogurt
- 1/2 cup cilantro, diced
Instructions:
- 1. Heat the olive oil in a medium pan over medium heat.
- 2. Add onion and garlic and cook until they are soft, about 2 minutes.
- 3. Stir in the cumin, paprika, and salt. Cook until the spices are fragrant, about 3 minutes.
- 4. Reduce the heat to low and add the crushed tomato, Greek yogurt, diced cilantro, and shredded FF chicken breast.
- 5. Stir until combined and transfer to a serving dish to enjoy!
Chicken Parm Dip
*serves 6
Ingredients:
- 3/4 cup Organic Valley© ricotta
- 2 cups marinara sauce
- 1 cup shredded FF chicken breast
- 1 1/2 cups Organic Valley© mozzarella cheese
- 1/4 cup Organic Valley© parmesan
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Italian seasoning
Instructions:
- 1. Preheat oven to 350°F
- 2. Spread ricotta evenly on the bottom in an 8″ skillet. Top with half of the marinara sauce, FF chicken breast, and 1 cup of mozzarella cheese.
- 3. Sprinkle the seasonings on top before evenly layering the rest of the marinara, mozzarella, and parmesan.
- 4. Place in oven and bake for 20 minutes. To make the top crispy, broil for an additional 2 minutes. Serve with a baguette.
Jalapeno Popper Dip
*serves 8
Ingredients:
- 1 lb of shredded FF chicken breast, cooked
- 8 oz Niman Ranch© bacon, cooked
- 6 jalapenos, finely diced
- 1/2 cup mayonnaise
- 1/3 cup Organic Valley© sour cream
- 8 oz cream cheese, softend
- 1 1/4 cups Organic Valley© shredded cheddar cheese
- 1 1/4 cups Organic Valley© shredded colby jack cheese
- 1 Tbsp ranch dressing mix
- 1 tsp garlic powder
- ¼ tsp pepper
- ½ tsp salt
Instructions:
- 1. Refer to cooking instructions for chicken breast to fully cook to a minimum of 165°F.
- 2. While the chicken is cooking, cut the bacon into small pieces in a skillet or in the oven. Refer to Niman Ranch©’s cooking instructions if you need assistance.
- 3. Shred the chicken breast. You can do this with a fork or put it in a mixer until it is shredded.
- 4. Clean and finely dice the jalapenos.
- 5. Preheat oven to 375°F.
- 6. In a bowl, combine shredded chicken, cooked bacon, jalapenos, mayo, sour cream, cream cheese, shredded cheese, ranch dressing powder, salt, and pepper. *Leave some bacon and cheese aside for the top.
- 7. Add the dip mixture into an oven-safe casserole dish and top with the set-aside bacon and cheese.
- 8. Bake at 375° for 15-18 minutes or until the cheese is melted and the dip is bubbling.
