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Rotisserie Buffalo Chicken Dip (Keto Friendly)

Rotisserie Buffalo Chicken Dip (Keto Friendly)

Rotisserie Buffalo Chicken Dip (Keto Friendly)

RatingDifficultyBeginner

Use your leftover rotisserie chicken to make this delicious buffalo chicken dip. What's even better is this recipe has been made keto-friendly, so if you're on a high fat, high protein, and low carb diet you're in luck. Serve alongside your favorite veggies or simply eat some with a spoon.

Yields6 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 2 tbsp butter
 1 bunch scallions, sliced
 1 clove garlic, minced
 3 cups shredded rotisserie chicken
 2 tbsp fresh parsley, chopped
 salt and pepper, to taste
 ½ cup (keto friendly) hot sauce
 juice of half a lemon
 ½ cup sour cream
 6 oz cream cheese, room temperature
 ½ cup grated white cheddar
 blue cheese crumbles, for garnish
 for serving: carrot sticks, radishes, red peppers, cauliflower florets
1

Preheat the oven to 350°F.

2

Heat an 8-inch cast iron skillet over medium heat and add in the butter. When melted, stir in the white parts of the scallions and the garlic and season with salt and pepper, cook for about 2 to 3 minutes until tender.

3

Add in the chicken and the parsley and stir to combine. Add the hot sauce and toss to coat. Remove from the heat.

4

In a separate bowl, combine the sour cream, lemon, cream cheese, and half of the cheddar. Add to the chicken mixture and stir to combine. Season again with salt and pepper and stir in the remaining scallions.

5

Place the mixture back into the skillet and top with the remaining cheddar. Place the skillet onto a baking sheet and place in the oven and cook for 12-15 minutes until hot and bubbling around the edges of the pan.

6

Remove from the oven and top with the blue cheese crumbles and serve alongside veggies.

Ingredients

 2 tbsp butter
 1 bunch scallions, sliced
 1 clove garlic, minced
 3 cups shredded rotisserie chicken
 2 tbsp fresh parsley, chopped
 salt and pepper, to taste
 ½ cup (keto friendly) hot sauce
 juice of half a lemon
 ½ cup sour cream
 6 oz cream cheese, room temperature
 ½ cup grated white cheddar
 blue cheese crumbles, for garnish
 for serving: carrot sticks, radishes, red peppers, cauliflower florets

Directions

1

Preheat the oven to 350°F.

2

Heat an 8-inch cast iron skillet over medium heat and add in the butter. When melted, stir in the white parts of the scallions and the garlic and season with salt and pepper, cook for about 2 to 3 minutes until tender.

3

Add in the chicken and the parsley and stir to combine. Add the hot sauce and toss to coat. Remove from the heat.

4

In a separate bowl, combine the sour cream, lemon, cream cheese, and half of the cheddar. Add to the chicken mixture and stir to combine. Season again with salt and pepper and stir in the remaining scallions.

5

Place the mixture back into the skillet and top with the remaining cheddar. Place the skillet onto a baking sheet and place in the oven and cook for 12-15 minutes until hot and bubbling around the edges of the pan.

6

Remove from the oven and top with the blue cheese crumbles and serve alongside veggies.

Rotisserie Buffalo Chicken Dip (Keto Friendly)
Chef Jamika

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

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