Memorial Day the Keto Way
I can’t think of anything better than spending time with family and friends, filling my loved ones with fantastic food and making memories to last a lifetime. Those are all the things I look forward to now that summer is right around the corner.
I’m a lot like Monica from Friends in the fact that I love hosting get-togethers at my house and aim to be the hostess-with-the-mostest. This was a little challenging when I first embarked on the keto road because I was having to make a lot of different dishes in order to please everyone. I hadn’t quite figured out there were plenty of dishes that would soothe all the masses without keeping me enslaved in the kitchen for days prior to the event.
Now, 3 years later, I know better.
The last thing I want for you is to worry about what kind of food you can make and share with the people you love the most when you could be kicking back and indulging in keto food that your crowd is sure to love... and love you for making.
So, today, I’m sharing one of my newest dip recipes. Plus, a reminder of an oldie-but-goodie recipe that continues to please, get-together after get-together.
Dips for the Win
Buffalo Chicken Dip is a new fan favorite. I created this recipe for my clients in their meal plan for May and it is quickly skyrocketing towards the #1 spot for party dishes.
I take full advantage of Whole Foods Step 3, fully-cooked rotisserie chicken (naked or salt and pepper) and this translates to being able to make this dish in less than 45 minutes, start to finish, including chopping celery and peppers to dip with.
It is a tight race though because my Spinach and Artichoke Dip has been in that coveted #1 spot for the last 2 years; everyone who has ever tried it will tell you that it is the best-of-the-best.
Either way, you can’t go wrong with making either, or both, of these dips. I do suggest getting some tortilla chips to serve alongside these dishes for those people still reluctant to give up the carbs.
Although, if they would just try it with the peppers or celery, they might find the chips to be totally unnecessary.
Whatever you decide to make for the upcoming Memorial Day weekend, or summer get-togethers, be sure to report back here and let me know what you think!
Buffalo Chicken Dip
- 4 cups of shredded chicken(from a rotisserie is ideal)
- 1- 8 ounce block of cream cheese, softened
- ¾ cup ranch or bleu cheese dressing, organic with no added sugar preferable
- 2 cups of shredded cheese divided into 2
- ½ cup of hot sauce, I like Crystal’s or Louisiana Red Hot
Preheat oven to 375.
In a large bowl, mix the shredded chicken, dressing, cream cheese, hot sauce and 1 cup of shredded cheese. If the mixture seems too dry, feel free to add more dressing or hot sauce if you like it spicy.
Put mixture into a square baking dish, top with cheese and cook for 30 minutes.
After 30 minutes, set the oven to broil and keep the dip in for another 5 minutes or until brown on top.
Serve with celery or stuff into mini peppers. Of course, this is fabulous with tortilla chips for the non-keto peeps, too.
Check out a few of my other dips, including the crowd-favorite, Spinach and Artichoke Dip (great for being super low in carbs and high in fats and veggies, here.