We love spicy things in our house – so buffalo chicken dip tends to be a Sunday snack for us. But because we are eating keto, that means we can’t use chips to scoop with. My husband always chooses celery stalks, but I prefer Parmesan crisps. Sometimes I make my own, but I often just use the store bought ones (because I can get lazy on weekends, let’s be honest here).

Ingredients

2 cups shredded cooked chicken

8 oz. cream cheese (softened)

1/2 preferred hot sauce (I use FRANKS RedHot Buffalo Wing Sauce)

1 cup ranch dressing

1/2 cup shredded cheddar cheese

Directions

Preheat oven to 350 degrees. Mix all ingredients in a large bowl. Place in a baking dish and bake for 25 minutes. Serve with celery or Parmesan crisps.

Carbs: 2 per serving