We can’t get enough of this hot Buffalo Chicken Dip, served with our Spicy Nacho Cheese Chips! We used shredded Mexican cheese, but you could use shredded Colby, cheddar or pepper jack and it would be just as delicious!
Prep Time: 5 minutes
Cooking Time: 20 minutes
1 pound of boneless & skinless chicken tenders, cooked & diced
14 tablespoons plain cream cheese
4 tablespoons mayonnaise
4 tablespoons hot sauce
1 cup shredded Mexican cheese
1 teaspoons sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
2 bags of Real Ketones Spicy Nacho Cheese Chips, crushed into a powder
Heat all ingredients except cilantro and Real Ketones Nacho Cheese Chips in a large saucepan on medium-low heat, stirring often.
When completely warmed up, stir very well so that your dip is creamy and everything is evenly distributed.
Serve warm with fresh cilantro and chips.
Store any leftovers in a glass container in the fridge for up to 3 days.
Net Carbs: 8