Low Carb Buffalo Chicken Dip Bites
5.1g
Net Carbs
19.0g
Protein
39.0g
Fat
2.6g
Fiber
446
Calories
Cooking tip: The most time consuming part of this recipe is forming the crusts, but a straight sided ¼ measuring cup, or even a shot glass, can be a helpful tool. Press the measuring cup into the center of each muffin well to help form an even bottom layer. Then you can use your fingers to form even sides and prick the bottom crust with a fork before pre-baking.
Ingredients:
- 2 bags Atkins Nacho Cheese Protein Chips
- 1 1/4 cups almond flour, super finely ground
- 7 tablespoons butter, unsalted
- 1 large raw egg
- 1 tablespoon cream cheese
- 3 tablespoons original chicken wing buffalo sauce
- 6 ounces rotisserie chicken, skin removed
- 3 ounces sharp cheddar cheese, shredded
- 3 tablespoons fresh celery, diced
- 2 tablespoons blue cheese, crumbled
- 1 tablespoon fresh chives
- 7 tablespoons no sugar added ranch salad dressing
Directions:
- Heat oven to 350°F.
- In a food processor, pulse Atkins Nacho Cheese Protein Chips until no large pieces remain. Add almond flour, ¼ cup melted butter, and egg and pulse until dough comes together.
- Divide dough evenly into 7 wells of a standard muffin baking pan, just less than 3 tablespoons in each well. Press dough into an even layer along bottom and sides of each well, use a fork to prick the bottom of each, and pre-bake for 7 minutes.
- While the crusts are pre-baking, in a medium bowl mix softened cream cheese, 3 tablespoons melted butter, and buffalo chicken wing sauce until well mixed. Add shredded chicken, shredded cheddar, diced celery, blue cheese, and minced chives until evenly distributed.
- Fill each pre-baked crust evenly with chicken dip mix, about ¼ cup in each. Bake until cheese is melted and mixture is evenly heated through, about 20 minutes. Allow to cool for 10 minutes before carefully removing from muffin tins. Serve with no sugar added ranch dressing. One cup as described, with 1 tablespoon ranch dressing, is one serving.
