INGREDIENTS:

• 1 pack Sea Salt & Cracked Black Pepper Chicken Meatballs
• 1/2 cup Frank’s Red-Hot Sauce
• 1/2 cup Whole30 compliant mayonnaise
• 2 tsp dried dill
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried parsley 
• 1/2 tsp dried oregano
• 1 tsp almond milk (or any Whole30 compliant milk alternative) 

DIRECTIONS: 

• To make the ranch dip, add mayonnaise, dill, garlic powder, onion powder, parsley, oregano, and almond milk to a bowl and mix together with a spoon.
• If the dip is too thick, add more almond milk to reach the desired consistency. 
• Melt the ghee and hot sauce together in a pot or saucepan on medium heat.
• Stir together for a few minutes and then add the Sea Salt & Cracked Black Pepper Chicken Meatballs.
• Cook until the chicken meatballs are heated through, about 5 minutes. 
• Serve with veggies of your choice and the ranch dip. Enjoy!