Prep Time: 10 minutesCook Time: 15 minutesServing Size: 4
A spicy twist on a party favorite, these buffalo chicken dip cups pack all the creamy, tangy, cheesy goodness of the classic but with zero carbs. Baked into crispy little cheese cups, they’re perfect for snacking or entertaining. You’ll love the kick of Frank’s RedHot paired with cool, melted cream cheese and juicy shredded chicken.
Ingredients:
- 1 cup cooked shredded chicken
- 3 oz cream cheese, softened
- ¼ cup sour cream
- ¼ cup buffalo hot sauce (like Frank’s RedHot)
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella
- ¼ tsp garlic powder
- 1 cup shredded Parmesan (for cups)
Instructions:
- Preheat oven to 375°F (190°C). Line a muffin tin with silicone liners or spray with oil.
- Spoon 1 tbsp Parmesan into each muffin cup and bake 6–8 minutes until golden and crisp. Let cool and harden.
- In a bowl, mix chicken, cream cheese, sour cream, buffalo sauce, garlic powder, cheddar, and mozzarella.
- Spoon mixture into cooled cheese cups and return to oven for 6–7 minutes until bubbly.
- Serve warm with celery sticks or enjoy as is.
Flavor & Texture: Creamy, spicy, cheesy and a little tangy with a crunchy Parmesan base.
Nutritional Info (per serving):Calories: 320 | Total Fat: 25g | Saturated Fat: 13g | Carbs: 2g | Fiber: 0g | Sugars: 0g | Protein: 22g | Sodium: 390mg
