I have made this dip for almost 4 years and it is a continuous hit at EVERY party we attend. What I love the most about it is that it is actually low carb when eaten with veggies. Therefore, you can bring this dip to your next outing and not feel an ounce of guilt when digging in with all your friends! I do not necessarily practice low-carb dieting but I have a TON of friends that do therefore, I thought I would let you all know that this dish is technically KETO friendly.
Plus…everyone will LOVE you for bringing this dish. However, be AWARE….it may be such a hit you have to double the recipe next time. I have had this happen every time I have made it. Therefore, if I am bringing it to a party, I ALWAYS double the recipe and make enough to keep some for ourselves for lunch the next day.
I usually prep everything in the morning if I have time so I do not have to do dishes later that evening. However, that is just my personal preference and I do not feel like it makes any difference. I do not cook it at all until that night. I just put it in the baking dish and throw it in the fridge until it is time to put it in the oven.
2- 8 oz blocks of cream cheese
1.5 cups of shredded cheese
2- 12.5 oz cans of white premium chunk chicken breast (drained)
3/4 cup of Frank’s Buffalo wing sauce
1/4 a cup of homemade ranch dressing ( I make my own using the Hidden Valley Ranch packets)
- Mix all ingredients in a bowl keeping out half the shredded cheese to place it on top.
- Place the mixture in a baking dish
- Preheat oven to 375 degrees F
- Bake for 15 minutes or until bubbly and hot
- Top with the rest of the shredded cheese
- Bake for another 5 minutes or until the cheese is nice and melted.
Serve with chips, veggies, celery, or crackers. Enjoy!!