Description
A keto-friendly creamy chicken dip combining shredded chicken, hot sauce, cream cheese, and sharp cheddar for bold tangy heat. Baked until bubbly, it’s perfect for low-carb cravings with rich, melty texture—no flour or breadcrumbs needed.
Ingredients
Boneless chicken breasts (2, 6 oz each, cooked and shredded)
Hot sauce (1/4 cup, mild to medium; e.g., Frank’s RedHot, sugar-free)
Cream cheese (8 oz, softened)
Cheddar cheese (1 cup, sharp preferred)
Flavor boosters (1 tsp, garlic powder and onion powder)
Instructions
Cook chicken breasts on stovetop or in Instant Pot until 165°F. Shred using fork or hands.
In mixing bowl, combine softened cream cheese, hot sauce, and seasonings until fully blended.
Fold in shredded chicken and half of the cheddar cheese to create uniform mixture.
Transfer mixture to oven-safe 8×8-inch dish. Top with remaining cheddar cheese in even layer.
Bake at 375°F (190°C) until bubbly and golden on top—approximately 20 minutes.
Carefully check doneness with toothpick; center should feel only slightly soft.
Notes
Microwave cream cheese for 5–10 seconds to soften quickly
Use pre-grated cheddar cheese to avoid clumps
Let dip rest in oven for 5 minutes after baking to enhance cheese pull and texture
Cook 1 extra chicken breast to compensate for moisture loss during shredding
Always check hot sauce labels for sugar content to stay keto-compliant
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 17g
- Cholesterol: 70mg