NASHVILLE HOT CHICKEN DIP

This was one of the best dips I’ve ever made. Just make it, because you’ll want to make it again for The Big Game soon.

Here’s how I made it:

1.Combine 2 cups shredded cooked or rotisserie chicken, 8oz softened cream cheese, 1/2 cup sour cream, 1/2 cup shredded cheddar, 1/4 cup hot sauce, 2 tbsp honey, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, and a pinch of salt and pepper. Mix until smooth.

2.Transfer to an oven-safe dish, smooth out the top, and bake at 375°F for 20-25 minutes until ooey, gooey, and creamy

3.For the hot honey, gently heat 1/3 cup honey (I used low carb honey) in a small saucepan over low heat. Stir in 2 tsp hot sauce, ½ tsp red pepper flakes. Drizzle over the baked dip.

4.Top the dip with crushed Simple Mills Farmhouse Cheddar Crackers for extra crunch and serve the rest as dippers.

Trust me, this is a next-level dip and the cracker pairing is SO good.

ENJOY!

 Click here to get more such delicious keto recipes


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