Buffalo Chicken Dip Recipe Keto Style
Buffalo chicken dip is great for people who want a treat or want to share with family. This recipe was designed for people on a low carb diet.
Create the seasoned liquid and place it into the pot, then add the chicken.
Shred the chicken breast using an InstantPot or whatever you choose. Use the pressure cooker setting and cook for 20 minutes. Make sure the InstantPot is sealed.
Preheat the oven to 350 degrees. While waiting for the chicken to cook, prepare the sauce. In a food processor, mix Cream Cheese block, Ranch dressing, and Frank's Red Hot until mixed well.
Take the chicken breast out of the InstantPot when it finished and the pressure valve releases. And with two forks, shred the chicken in a large bowl. Transfer the Cream Cheese mixture in with the chicken breast and stir until combined. The chicken should be wet completely.
In a shallow pie plate, use the pad of butter and butter the bottom of the glass dish. This makes two shallow pie plates. If you want to make one, you will have some leftover for another time.
Add the chicken to the pie plate and evenly distribute in the plate.
Add the Mexican shredded cheese to the top and bake for 17-20 minutes or until bubbly and golden. Add the chives after finished cooking.
Enjoy warm or room temperature with Celery and Coconut flour tortilla chips.
Buffalo Chicken Dip Recipe Keto Style
Recipe details
- 2 /pie plate
- Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
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