We love spicy things in our house – so buffalo chicken dip tends to be a Sunday snack for us. But because we are eating keto, that means we can’t use chips to scoop with. My husband always chooses celery stalks, but I prefer Parmesan crisps. Sometimes I make my own, but I often just use the store bought ones (because I can get lazy on weekends, let’s be honest here).
Ingredients
- 2 cups shredded cooked chicken
- 8 oz. cream cheese (softened)
- 1/2 preferred hot sauce (I use FRANKS RedHot Buffalo Wing Sauce)
- 1 cup ranch dressing
- 1/2 cup shredded cheddar cheese
Directions
- Preheat oven to 350 degrees.
- Mix all ingredients in a large bowl.
- Place in a baking dish and bake for 25 minutes.
- Serve with celery or Parmesan crisps.
Carbs: 2 per serving
Keto Buffalo Chicken Dip
This buffalo chicken dip is keto and low carb approved!
- 2 cups shredded, cooked chicken
- 8 oz cream cheese (softened)
- 1/2 cup hot sauce
- 1 cup ranch dressing
- 1/2 cup shredded cheddar cheese
-
Preheat oven to 350 degrees.
-
Mix all ingredients in a large bowl.
-
Place in a baking dish and bake for 25 minutes.
-
Serve with celery or Parmesan crisps.
Approx. 2 carbs per serving.
