Buffalo Chicken Dip

An American style dip with a heavy roast garlic flavour. Great with flatbreads.

Ingredients

• Chicken breast
• Salted butter
• Garlic sauce
• Mayonnaise
• All-purpose seasoning
• Black pepper

Method

Cooking the shredded chicken breast

Melt ~50g butter in a deep baking tray.

In the same tray, add ~400g of chicken breast, grind fresh black pepper to cover.

Cook for about 18 minutes at 180 degrees C in a fan oven.

Shred the chicken (ensuring it is all cooked properly) with two forks and drain any excess liquid.

Making the dip

Add 1tbsp of all-purpose seasoning and 3tbsp of garlic sauce. Ensure the garlic sauce is evenly spread over the top of the chicken.

Roast for 8 mins at 180 degrees C in a fan oven.

Add 200ml of mayonnaise, another grind of black pepper to cover and mix thoroughly.

Return to roast for a futher 8 mins. You should have some of the mayonnaise just start to turn light brown. Make sure to take it out before it burns!