BEARD & BLAZE BUFFALO CHICKEN DIP
NJ bottles are 20 mg total.
Massachusetts bottles are 10 mg total.
Flavor and dose to personal preference.
THC per serving: about 1.1mg
Spice up the party with this big, bold, flavor-packed chip or veggie dip from Beard & Blaze Original Hot Sauce.
INGREDIENTS FOR ONE BOWL, ABOUT 36 SERVINGS:
1 package (8 ounces) cream cheese, softened
2 bottles of Beard and Blaze Original Hot Sauce (20 mg per bottle = 40 mg total in recipe)
1/2 cup sour cream
2 teaspoons garlic powder
1 teaspoon onion powder
2 cups shredded cooked chicken (cooked chicken can substitute)
1 1/2 cups shredded Colby Jack cheese
Salt and black pepper to taste
STEPS:
Preheat oven to 350°F.
Mix 2 bottles of Beard and Blaze hot sauce, cream cheese, sour cream, onion, and garlic powder in a medium bowl until well blended.
Slowly stir in cooked chicken and 1/2 cup cheese.
Spoon contents into a 2-quart baking dish.
Top the baking dish with the remaining cheese. Then cover with foil.
Bake in the oven at 350°F for 30 minutes or until heated through.
Offer additional Beard and Blaze hot sauce and ranch or blue cheese dressing, if desired.
Serve with assorted dippers, such as celery or carrot sticks, crackers, pita wedges, or chips.
NOTE: You can make the above recipe with uninfused hot sauce, and then top your portion on your plate with Beard and Blaze to your personal dose.