A Buffalo Chicken Wing Dip Recipe that’s low carb and keto approved! This wing dip is so easy to make, requires just 5 ingredients, and is perfect as a keto side dish or appetizer. Plus, you can use blue cheese or ranch dressing to make it depending on your preferences
1/2 (300g) Shredded Rotisserie Chicken – No skin or bones
8 Ounces (224g) Cubed Room Temp. Full Fat Cream Cheese
Heaping 1/3 Cup (110g) Frank’s Hot Sauce
1/2 (120g) Cup Blue Cheese OR Olive Garden Ranch Dressing … it has less than 1 carb
1/2 Cup (56g) Freshly Shredded Cheddar Cheese
Pre-heat your oven to 350 Degrees.
Shred the chicken, and set it aside.
Now add the cream cheese and the hot sauce to a large bowl, and use a hand mixer to combine themn until smooth.
Once smooth, and the rest of the ingredients, and use a sptaula to mix them into one another.
At this point, you can add the dip to an 8×8 pyrex dish, and bake it for 20 minutes.
After 20 minutes, top it with the shredded cheddar cheese and broil until melted and bubbly.
Serve hot, and enjoy!
Here are a few really awesome things to dip into this stuff…
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