Buffalo Chicken Dip is a classic recipe that adored by everyone who eats it – because it’s so damned delicious! It’s also incredibly versatile. You can eat it with tortilla chips, celery, or even chocolate chip cookies. Although, eating it with cookies might cause some sort of rift in the space-time continuum… stay tuned, I’ll find out…
Actually… not bad…
This dip is naturally low-carb and keto friendly – and best of all, you basically make it with leftovers! Gluten free and pleasing to everyone (except vegetarians and vegans… sorry), you need to add this dish to your little black book of recipes for when you’re hosting, bringing potluck food, or just want to sit in front of the TV and eat really well!
Buffalo Chicken Dip
This low-carb, keto-friendly, and gluten free is perfect for everyone at the party, meal prep, or just a snack!
Ingredients
- 10-12 ounces rotisserie chicken (or leftover chicken of any type)
- 1-2 cups shredded low-moisture mozzarella cheese
- 12 ounces cream cheese
- ¾ cup buffalo sauce
- ¾ cup blue cheese dressing
Instructions
- Preheat your oven to 350°F / 175°C
- Rough chop the chicken to the consistency you would like in your chicken dip. Some people prefer to shred, some people prefer chopped. Personally, I believe that chopped is the way to go.
- If your cream cheese is not at room temperature, nuke it in the microwave for 30 seconds to a minute. Just need it to be soft!
- In the bowl, add the soft cream cheese and the buffalo sauce. Use the hand mixer to mix the ingredients and obtain a mostly smooth texture – just need to make sure you dont have chunks of cream cheese!
- Add the blue cheese and mix until you have a smooth mixture. This should take about 3-4 minutes
- Add 1 cup of the mozzarella and mix the ingredients with the spatula (if you were to use the hand mixer, it’d go bad real quick).
- Add the chicken and mix until well combined.
- Pour the ingredients out of the bowl and into the 8×8 pan and spread out so that it is even.
- Spread the remaining mozzarella over the top to make an even coat of cheese
- Put the pan into the preheated oven for 20 minutes.
- After 20 minutes, the chicken dip is ready! However, to get the nice crispy crust, set the oven to broil on high for 2-4 minutes. The time really depends on the oven and your altitude (my oven needs 3 minutes on
broil). Watch your dish during this time – oven broilers can take your dish from perfect to a perfectly black pile of garbage in a matter of seconds! - Once the cheese is crisped to your liking, remove and let cool for at least 5 minutes. DO NOT SKIP THIS STEP. That molten cheese will not only burn your mouth, but everything inside your body if you swallow it. Don’t play with fire…
- Serve with celery sticks (or chips for non-low carbers) and enjoy!
Notes
Seriously - wait for it to cool or you WILL burn yourself!
Nutrition Information
Serving Size 1 servingAmount Per Serving Calories 196Total Fat 10gCarbohydrates 2gNet Carbohydrates 2gFiber 0gProtein 24g
