Description
This Low Carb Buffalo Chicken Dip is a terrific appetizer recipe for gatherings or dinner parties. It’s the perfect blend of ranch, hot sauce, and cheese. Your guests will have the bowl emptied before you even know it!
Ingredients
Scale
- 20 Ounces canned Chicken
- 8 Ounces Cream Cheese (softened)
- ½ Cup Frank’s Red Hot Buffalo Sauce
- ½ Cup Hidden Valley Ranch Dressing
- 8 Ounces Shredded Mozzarella Cheese
Instructions
- Preheat the oven to 350 degrees.
- Let cream cheese soften for a little bit. Once softened, put it in a medium-sized bowl.
- Add ranch dressing and buffalo sauce. Mix until almost smooth.
- Drain cans of chicken, then slightly shred the chicken and add it to the bowl Mix well.
- Add shredded cheese, and mix everything.
- Put into a casserole dish and bake for about 30 minutes or until its bubbling.
Notes
- NET CARBS: 3.6 per serving
- Shredded rotisserie chicken works well too
- To make it spicier, you can add more of the buffalo sauce.
- You can use Blue Cheese Dressing instead of Ranch if you prefer, or even do half ranch and half blue cheese.
- If you are a blue cheese fan, you can top the dip with blue cheese crumbles.
- Replace mozzarella with cheddar, or any other cheese you like.
- If cooking in a Crockpot, add all ingredients together and cook on low for about 2 hours.
- Prep Time: 5
- Cook Time: 30
- Category: Appetizer
- Cuisine: American