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Buffalo Chicken Dip, Keto Low Carb

Updated: Jun 13





Do you have a recipe everyone requests you to bring to any gathering you're invited to?

Well this is it for me LOL! Buffalo chicken dip! I know this originated on the back of the Franks Buffalo Sauce bottle, but I've tweaked how I make it over the years and this is LEGIT the best version, in my opinion- and apparently a heck of a lot others who are always asking for it!



Ingredients:

2 blocks cream cheese, softened

3 cups shredded mozzarella

4 cans canned chicken

2 cups Buffalo sauce of your choice

3 cups ranch dressing



Directions:

I prep my buffalo chicken dip in the crock pot so those are the directions I've provided. You could certainly bake it, I just am unsure of the final cooking time.


Grease a crock pot with cooking spray.

Open the cans of chicken, drain well and put into a bowl and shred them finely with two forks. Set aside.

Unwrap the two blocks of cream cheese, place into a microwave safe bowl and microwave for 30 seconds. Remove and mix. Repeat 30 second intervals until your cream cheese is smooth and very easily mixed (I did this for a total of 1:30, so 3 cycles. The cream cheese can burn so make sure to stick with the 30 second intervals.

In a large mixing bowl, combine the ranch, cream cheese, and buffalo sauce. Mix evenly making sure there are no lumps. Add the chicken and shredded mozzarella in at this point and mix well. Pour into your crock pot. Cook on low for 4 hours or high 2 hours. Keep set at "warm" during your serving time and enjoy with pork rinds for dipping!

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