Smoked Shotgun Shells : Bacon-Wrapped BBQ Pasta Bombs
Get ready for crowd‑pleasing flavor that keeps it low‑carb. This Keto Buffalo Chicken Dip blends shredded chicken, bold buffalo sauce, creamy cheese, and rich flavor into an appetizer that’s perfect for game day, snack time, or any chill gathering.
- Prep Time: 10 minutes
- Cook Time: 20‑25 minutes
- Total Time: 31 minute
Ingredients
2 cups cooked, shredded chicken (rotisserie works great)
8 oz cream cheese, softened
½ cup sour cream (or full‑fat Greek yogurt for a twist)
½–¾ cup buffalo wing sauce (adjust heat to your taste)
1 ½ cups shredded cheddar cheese
½ cup shredded mozzarella cheese
2 Tbsp green onions, chopped (plus extra for garnish)
Optional: ¼ cup blue cheese crumbles (if you love blue cheese)
Dippers: Celery sticks, cucumber slices, low‑carb crackers or pork rinds
Instructions
Preheat your oven to 350 °F (175 °C). Lightly grease a baking dish (around 8″ or 9″ square works nicely).
In a large bowl, combine softened cream cheese, sour cream, and buffalo wing sauce. Stir until smooth.
Fold in shredded chicken, 1 cup cheddar, all of the mozzarella, and chopped green onions (reserve some for garnish). If using blue cheese, fold it in or save to sprinkle on top.
Spread mixture evenly into the prepared baking dish. Sprinkle remaining cheddar on top for the melty crust.
Bake for 20‑25 minutes until the dip is hot, bubbly, and the top is slightly golden.
Remove from oven, garnish with reserved green onions (and blue cheese if using). Serve immediately with your favorite low‑carb dippers.
Nutrition
- Calories: 280
- Fat: 20 g
- Carbohydrates: ~3‑4 g
- Protein: 18 g