Adapted from a New York Times recipe, this version keeps things in the low carb world. 🙂
Buffalo Chicken Dip
6 servings // 230 calories, 2 net carbs
1 tablespoon unsalted butter
2 cups cooked chicken, shredded
1/2 cup Buffalo-style hot sauce (recommended: Frank’s Red Hot)
1/2 teaspoon fresh lemon juice
1/4 cup sour cream
4 ounces cream cheese, cut into pieces and softened
1/2 cup sharp cheddar cheese, freshly-shredded
1/4 cup blue cheese, crumbled
1-1/2 teaspoons chives, finely chopped
Celery sticks for serving
Heat the oven to 375 degrees. In an 8-inch cast-iron or ovenproof skillet, melt the butter over medium-high heat. Add the chicken and hot sauce and simmer until the sauce has thickened and reduced by half, 2 to 3 minutes.Turn off the heat, then stir in the lemon juice, sour cream and cream cheese until combined. Sprinkle the cheddar cheese over the top.Bake until bubbling around the edges and the cheese has melted, about 10 minutes. If you’d like the top to get browned, run it under the broiler for a minute or two.
Immediately garnish with blue cheese and chives. Serve with vegetables for dipping.