Perfect for Tailgating or your next Potluck, everyone will love this easy to make Low Carb Keto Buffalo Chicken Dip Recipe!
Preheat oven to 350°F
Soften the cream cheese first, I found this easiest to do in a microwave safe bowl.
Add the cooked chicken to the cream cheese along with the Colby Jack cheese, Cheddar Cheese, Mayonnaise, Sour cream, Garlic powder, Frank's Buffalo Wing Sauce and mix really well then transfer to a one quart baking dish.
Bake until it's heated through and bubbly, takes about 20 minutes.
Cut the cream cheese into pieces and then add to a medium sized pan.
Warm it over a medium heat until it's softened.
Add the cooked chicken to the pan with the Colby Jack cheese, Cheddar Cheese, Mayonnaise, Sour cream, Garlic powder, Frank's Buffalo Wings Sauce and stir well.
Simmer, stirring frequently, until the dip is heated all the way through.
Spoon it into a suitable serving dish and serve.
Make sure the cream cheese is already softened, you can cut it into chunks and microwave it and then add it to the slow cooker.
Add the cooked chicken to the slow cooker with the Colby Jack cheese, Cheddar Cheese, Mayonnaise, Sour cream, Garlic powder, Frank's Buffalo Wings Sauce and mix well.
Slow cook the dip for about 2.5-3 hours on the low setting, or for 30 minutes to an 1hr on the high setting until the dip is heated all the way through and all the cheese has melted.
Nutrition – Serving size is 1/4 cup (60 mls) of Keto Buffalo Chicken Dip, it makes about 16 servings.
Net Carbs Per Serving - total carbs and net carbs are only 1g per serving.
Cooked Chicken - I recommend you use leftover cooked chicken or use rotisserie chicken, I haven't tried canned chicken but I can't imagine it would have much flavor.
Cheeses – you can substitute regular cheddar for sharp if you need to, but sharp cheese has has a stronger flavor that works well in this dip. For both cheeses I recommend you grate your own instead of buying bagged. Ready grated cheese has added starch which means it does not always melt quite as well as if you do it yourself.
Make Ahead - mix all the ingredients as directed and add it to an ovenproof dish until it’s ready to bake. It will take a little longer to bake if you are baking it from chilled, and make sure that your baking dish can safely go from the chilled in the fridge straight to a hot oven safely. If you are making it on the stove it can easily be reheated in the same way.
found on www.noshtastic.com