I’ve been working on making this recipe just right for months now. The flavor has always been delicious, but it was simply too liquidy. And finally one day, it hit me – of course it would be liquidy when I was using bottled ranch dressing! So tonight, I tweaked the recipe a bit and finally got a dish that was more the consistency of a casserole or dip. This would make a fabulous appetizer for a party, but as low carbers, we actually like it for dinner. My favorite way to eat it (although it’s a little high carb because of how many I eat) is scooped up on 34 Degree Crackers. (Which I guess makes it a dip served as an entree!) But you can also serve it in low carb tortillas as a wrap to save yourself a lot of carbs. You could also dip celery or another hearty veggie in this.
Cheesy Buffalo Ranch Chicken Casserole (or Dip)
(net carbs: 23g for the entire recipe)
1 cup mayonnaise
1/2 cup parmesan cheese (the cheap stuff is just fine)
1/2 cup hot sauce
1 packet ranch dressing mix
3-4 chicken thighs, cooked and diced (or equivalent amount of chicken breast)
2 cups shredded cheddar cheese, divided
Preheat the oven to 350. Mix the mayo, parm, and hot sauce together. Add ranch packet and incorporate well. Add chicken and 1.5 cups of cheddar and mix again. Pour into 9×9 or 8×8 pan and top with remaining half cup of cheddar cheese. Bake at 350 for 25 to 30 min, until top is nicely browned. Serve with crackers, veggies, or on tortillas.
Note: The vast majority of the carbs here come from the ranch packet (16g). If you can find a lower carb option or perhaps just mix up your own seasonings, you could reduce the carb count even further.