Gluten-Free (GF) Keto Snacks
Low-Carb Buffalo Chicken Dip (Keto, GF)
January 28, 2019
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The SuperBowl is here! Which, means it’s buffalo chicken dip season. The best party dish ever. This recipe makes a ton and it’s a hit every single time. If you can tolerate dairy, you definitely need to give this one a try.

This is a recipe that has been around for ages, it really has. I’m actually not sure if the original source is known. Buffalo chicken dip has been circulating low-carb and ketogenic forums for years and years. So, I definitely can’t take credit for the recipe, but I’ll gladly take credit for introducing it to you!

Buffalo chicken dip is the best game time deliciousness out there, any time or any party deliciousness really. It’s so good that Franks RedHot has added it to their site, and I know they didn’t come up with it! Unfortunately it is very heavy on the dairy so I won’t be partaking, but I’m whipping up a batch for the super-bowl party we’re attending. If you haven’t tried it and you’re looking for a super awesome dish for the game, definitely try this!

Low-Carb Buffalo Chicken Dip (Keto, GF)

If you need a delicious dish that you can make a ton of, this buffalo chicken dip recipe is awesome. Great for parties and get-togethers!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Snacks
Cuisine: American
Servings: 20 servings
Calories: 181kcal
Author: Heather Cooan

Ingredients

  • 3 Shredded Chicken Breasts
  • 16 oz. Cream Cheese
  • 1 Cup Frank’s Red Hot Sauce
  • 1 Cup Ranch or Blu Cheese Dressing
  • 2 Cups Mild Cheddar Cheese
  • Optional – Scallions for Garnish
  • Serve with cut veggies: Celery, Carrots, Jicama Slices, Cucumber Slices, etc.

Instructions

  • Preheat your oven to 350 degrees
  • In a large mixing bowl, combine the salad dressing, cream cheese, half a cup of the cheddar, and the hot sauce until mixed through.
  • Fold in the chicken pieces and transfer to a 9′x11′ baking dish. Top with the remaining cheddar cheese.
  • Bake the mixture uncovered for 25-30 minutes until the mixture is bubbly and somewhat browned on the top. Let it sit for a few minutes to cool down.

Notes

Serve with crisp veggies for scooping - carrots, celery, jicama sticks, bell pepper strips, cucumber chips, etc.

Nutrition

Calories: 181kcal | Carbohydrates: 2g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 642mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 422IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg
Tried this recipe?Let us know how it was!
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About author

Heather Cooan

Heather is a marketing executive turned functional nutrition consultant and educator. Heather advocates for informed consent, bodily autonomy, and healthcare authorship. She speaks and writes on nutrition and lifestyle design interventions for health recovery. Heather successfully recovered her health from vulvar cancer, Hashimoto's, and lichen sclerosus. She reversed estrogen dominance, insulin resistance, arteriosclerosis, and fatty liver utilizing a food-as-medicine and integrated clinical treatment approach. Heather is a certified Functional Diagnostic Nutrition® Practitioner, Nutrition Therapy Practitioner, and is earning her Oncology Nutrition Consulting Certification. Heather successfully recovered her health from vulvar cancer, Hashimoto's, and lichen sclerosus. She reversed estrogen dominance, insulin resistance, arteriosclerosis, and fatty liver utilizing a food-as-medicine and integrated clinical treatment approach. Heather is a certified Functional Diagnostic Nutrition® Practitioner and Nutrition Therapy Practitioner.

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