Per 1/2 C Serving—Calories: 258—Carbs: 3g—Fat: 18g—Protein: 20g
Whether you’re hosting or attending a party for the big game, this keto-friendly, protein-packed dip is sure to score points with your crowd!
Keep your carbs low by dipping crunchy veggies like celery stalks, cauliflower florets, or carrot sticks. Filling up on protein will also help keep your cravings under control.
Make Ahead: Keto Buffalo Chicken Dip will keep in the fridge for several days. Simply prepare through stovetop step 2, refrigerate, then pick back up at step 3 on the day of your event.
3 C shredded chicken
1 8 oz. package of cream cheese, softened
5-6 oz. PLAIN Greek yogurt (not vanilla!)
5-6 oz. bleu cheese or ranch dressing (avoid added sugars)
1 C Frank’s Red Hot or similar hot sauce (can adjust to taste)
1 tsp. ground pepper
1 tsp. garlic powder
2 C shredded melting cheese (mozzarella and cheddar make a good mix)
1/2 C chopped green onion
1) Set a large saucepan or Dutch oven over medium heat. Add the softened cream cheese, salad dressing, Greek yogurt, hot sauce, ground pepper and garlic powder. Stir constantly until cream cheese has melted and mixture is smooth.
2) Add your chicken, half of the green onion, and half of your shredded cheese, and mix well to combine.
3) Cook (or bake at 350°F) for 20-30 minutes, stirring occasionally, until everything is melty and bubbling. Top with the remaining shredded cheese and green onion, and allow to melt. You can also broil the dip at this stage for around 3-5 minutes to brown up the cheese. Serve hot!
Add all ingredients to bowl and cook on low for 2-3 hours, or on high for 45 minutes-1 hour. When hot throughout and bubbling, stir completely and serve.