Ingredients
Method
- Prepare Base: In a medium-sized mixing bowl, combine the softened cream cheese, sour cream, low-carb ranch dressing, garlic powder, smoked paprika, and low-carb buffalo wing sauce. Stir until the mixture is smooth and well-integrated.
- Combine Ingredients: Gently fold the shredded chicken into the cream cheese mixture. Add 3/4 cup of the shredded cheddar cheese and 3 tablespoons of the blue cheese crumbles. Stir until all ingredients are evenly distributed.
- Load Slow Cooker: Lightly coat the interior of a small slow cooker (approximately 2-3 quart capacity) with non-stick cooking spray. Transfer the chicken mixture into the prepared slow cooker, spreading it evenly. Sprinkle the remaining 3/4 cup of shredded cheddar cheese uniformly over the top.
- Cook: Secure the lid onto the slow cooker. Cook the dip on the LOW heat setting for 1.5 to 2.5 hours, or until thoroughly heated and bubbling gently around the edges.
- Garnish and Serve: Once heated through, give the dip a gentle stir if desired. Sprinkle the sliced green onions and the remaining 1 tablespoon of blue cheese crumbles over the surface. Serve the dip warm with low-carb options like celery sticks, cucumber slices, bell pepper strips, pork rinds, or keto-friendly crackers.
Notes
Yield: Approximately 4.5 cups
Nutrition Information (Per Serving - Approximate):
- Calories: 337 kcal
- Protein: 15.5 g
- Fat: 28.7 g
- Total Carbohydrates: 3.4 g
- Fiber: 0.6 g
- Sugars: 1.8 g
- Net Carbohydrates: 2.8 g