• 3 avocados, pitted & chopped
• 1 clove of garlic, smashed and chopped
• 1/4 c. freshly chopped cilantro
• 1 small jalapeño, seeded & minced
• 1/2 tsp. kosher salt
• Juice of 1 lime

In a large bowl, combine lime juice, cilantro, onion, jalapeño and salt. Mix.

Add avocados and mash together until it reaches your desired consistency. Test for salt.

Enjoy!

1. Preheat oven to 375 degrees Fahrenheit.
2. Grease a baking dish with cooking spray.
3. Cover the bottom of the pan with the shredded chicken.
4. Place chunks of cream cheese over the chicken and spread as evenly as possible.
5. Mix ranch dressing with buffalo sauce and pour over top.
6. Sprinkle cheese over the mixture.
7. Bake for 10-15 minutes until the cheese melts and dip is bubbly.

Or, simply add all of the ingredients to a slow cooker and heat on low. I like to bake it so that there’s a nice layer of cheese on top. Dip with whatever you like: tortilla chips, celery, or crackers. It’s even good enough to eat by itself!