Keto Buffalo Chicken Dip

Course: Appetizer

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: people

Calories: 264

Author: Lisa MarcAurele

A mildly spiced chicken dip to that's loaded with meat and cheese. It's a popular appetizer for any occasion.

Print Recipe

Ingredients

▢ 8 oz canned chicken breast meat I used a 12.5 ounce can drained
▢ 4 oz cream cheese softened
▢ 2 tablespoon sour cream full fat
▢ 3 tablespoon Frank’s RedHot Sauce
▢ ¼ cup shredded mozzarella cheese
▢ ¼ cup shredded cheddar cheese
▢ fresh chopped green onions for garnish

Optional Ranch Flavor

▢ 2 tablespoon Ranch dressing
▢ 2 teaspoon Frank’s RedHot Buffalo Ranch seasoning

Instructions

Preheat the oven to 400 degrees.
In a mixing bowl, combine the ingredients except for the green onions and shredded cheeses. Whisk to combine well.
Top the dip mixture with the shredded cheeses.
Bake for 20-25 minutes until bubbling and slightly browned on top
Let cool slightly before topping with chopped green onions and serving.

Video

Notes

Leftover chicken can be diced or shredded and used in place of canned meat.

The hot sauce can be increased for a spicier dip.

Recipe can be doubled or tripled and baked in a casserole pan or slow cooked in a crock pot.

Nutrition

Additional Info

Net Carbs: 2 g | % Carbs: 3.1 % | % Protein: 30.9 % | % Fat: 66 % | SmartPoints: 9

Values

Array
(
    [calories] => 264
    [carbohydrates] => 2
    [protein] => 20
    [fat] => 19
    [saturated_fat] => 10
    [cholesterol] => 76
    [sodium] => 715
    [potassium] => 140
    [sugar] => 1
    [vitamin_a] => 667
    [vitamin_c] => 8
    [calcium] => 129
    [iron] => 1
)

Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.