Keto Buffalo Chicken Dip
Equipment
- 1 Baking dish or cast iron skillet 9-inch
- 1 large mixing bowl
- 1 whisk or hand mixer
- oven
Ingredients
- 8 oz cream cheese at room temperature
- 1 cup sour cream full fat (or plain full-fat Greek yogurt, or light mayonnaise mixed with ½ tablespoon of fresh lemon juice)
- ⅔ cup Hot sauce any of your liking (preferably one without sugar)
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- ½ teaspoon dried chives
- ¼ teaspoon black pepper
- 2 cups shredded rotisserie chicken skinless
- 2 scallions (green and white parts) thinly sliced, divided ( you may replace it with green onions).
- 8 oz cheddar shredded divided (about 2 cups shredded)
- 4 oz mozzarella shredded divided (about 1 cup shredded)
Instructions
- Preheat the oven to 375°F (190° C).
- Beat or whisk together the cream cheese, sour cream, hot sauce, garlic powder, onion powder, dried chives, and black pepper in a large bowl.
- Stir in the shredded chicken, half the scallion, ¾ of the shredded cheddar, and ¾ of the shredded mozzarella.
- Then, pour the mixture into a 2-quart baking dish or a 9-inch cast-iron skillet and spread evenly.
- Sprinkle the remaining cheddar and mozzarella cheeses on top.
- Bake for 20 minutes, or until the dip is warm throughout. Then, broil for 2-3 minutes to brown the cheese on top.
- Sprinkle on the remaining scallion. Serve our keto buffalo chicken dip with keto chips and/or celery sticks.
Recipe Video
Recipe Notes
Nutrition
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