Buffalo Chicken Dip with Canned Chicken
An easy and delicious low carb appetizer that is full of canned chicken, ranch, and cheese. It is baked in the oven until bubbly and is perfect for parties, holidays or anytime. It is naturally gluten-free, grain-free, and Keto.
Servings: 12 people
Ingredients
- 2 12.5 ounce cans premium chunk white chicken
- 3/4 cup Frank’s red hot sauce
- 2 8 ounce packages cream cheese softened
- 1/2 cup ranch dressing
- 1/2 cup blue cheese crumbles
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F.
- Drain the liquid out of the canned chicken can. Add the chicken to a bowl and shred.
- Add the hot sauce, cream cheese, ranch, 3/4 cups of shredded cheddar, and blue cheese crumbles to the bowl and mix.
- Pour the mixture into an 8x8 inch baking dish.
- Sprinkle with the remaining 3/4 cup of shredded cheddar cheese.
- Bake for 30 minutes.
Notes
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- Make sure that the cream cheese is softened prior to using it or it won't mix into the dip. It helps to microwave it for a few seconds.
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- Don't forget to put half of the shredded cheddar into the dip and half on top. This results in a better texture.
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- You can use feta cheese instead of blue cheese at a 1:1 ratio.
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- To make your own 1/2 cup of ranch dressing: Mix 3 tablespoons mayonnaise, 2 tablespoons greek yogurt, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon dried dill, 1/2 teaspoon lemon juice, and a pinch of salt and pepper in a small bowl.
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- To make ahead: follow the instructions in the recipe, but instead of baking it, wrap it in tin foil and store in the fridge until you are ready to bake it.
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- To store it: cover and store in the fridge for 3-4 days.
Nutrition
Calories: 121kcal | Carbohydrates: 1g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 708mg | Potassium: 32mg | Sugar: 1g | Vitamin A: 190IU | Calcium: 133mg | Iron: 0.1mg