Buffalo Chicken Dip

  in Appetizers, Gluten-Free, keto, Recipes, Snacks, super bowl

1 8 oz. package cream cheese, room temperature
1/2 cup sour cream
2 cups finely chopped or shredded cooked chicken 
2 cups shredded Monterey Jack cheese (cheddar would be good too, or a combo) + ½ cup for topping
½ teaspoon onion powder
½ teaspoon garlic powder
2 green onions, chopped + 1 green onion, chopped, for topping
1/2 cup buffalo sauce (we used Primal Kitchen brand)
Tortilla chips, baguette toasts, and celery sticks, for serving

  1. Heat oven to 375°F and lightly spray a 8 inch baking dish with cooking spray.
  2. Beat the cream cheese until fluffy. Add the sour cream, cheese, seasonings, chicken, and 2 chopped green onions and beat until well mixed. Beat in the Buffalo sauce.
  3. Spread the mixture into the prepared dish, sprinkle with the ½ cup cheese and chopped green onion. Bake for 20-25 minutes until hot and bubbly. Serve immediately with tortilla chips, etc.