Buffalo Chicken Dip

In a large bowl, combine all ingredients and gently combine to coat chicken in seasonings. Taste, and add more hot sauce or salt to your preference.

Serve immediately or store in the fridge for up to 3 days. Serve with veggies, crackers, or with bread for sandwiches.

Notes:
• I use a rotisserie chicken here to save time, but any cooked chicken you like here works great! Aim for 3 to 4 cups of shredded meat.
• I use the skin and bones of rotisserie chicken to make my own stock. Combine the chicken parts in a large pot with a quartered onion, two carrots cut into large chunks, 1 stalk of celery cut into large chunks, 2 teaspoons of salt, and 1 chicken bouillon cube (optional but yes, please do this, it’s delicious). Cover with water and bring to a boil, then let the stock simmer for an hour. Drain, reserve, freeze, and look at you go, recycling and making your own ingredients!