Keto Buffalo Chicken Dip Recipe Style
Ingredients
Instructions
- 1/2 - 3/4 cup of shredded Mexican blend cheese for topping
- 2 tbsp chives for garnish
- 3 chicken breasts (seasoning: 2 cups Bone Broth, 1 tsp salt, 1/2 tsp pepper, 1 tsp of granulated garlic, and 1 tsp of smoked paprika)
- 1 block of Cream Cheese (original - full fat) - softened
- No sugar added Ranch dressing - I used Primal Kitchen Ranch Dressing
- 1/2 cup of Frank's Red Hot
- 1 tbsp butter
Instructions
- Shred the chicken breast using an InstantPot or whatever you choose. Create the seasoned liquid and place it into the pot, then add the chicken. 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.
- Source Blog>>https://sabrinasorganizing.com/buffalo-chicken-dip-recipe-keto-style/#_a5y_p=6742181