For the  past couple of weeks I’ve been working on editing my new novel, O’Ceagan’s Legacy, that is now in the Kindle Scout program.  (Shameless self-promotion: If you’d like to check it out, click here.)  So, I haven’t had too much time for creative cooking, but I did find this great dip recipe from Chef John for a spicy chicken dip that really hits the spot.  I made a few little changes to suit me.  For one thing, I used three chicken breasts rather than starting with a roasted chicken, mainly because the grocery store I went to didn’t have any precooked chickens.

By the way, I love Chef John’s recipes and have adapted a few of them over the past few years to low carb.  He does many videos and is an entertaining teacher.  Visit his site to see more.

Baked Buffalo-Style Chicken Dip

This is based on Chef John’s original recipe at FoodWishes.com and is pretty much the way he did it. It’s a low carb recipe from the get-go.

3 cups Cooked Chicken, diced
2 (8 ounce) packages Cream Cheese, softened
3/4 cup Hot Pepper Sauce
1/2 cup shredded Pepper Jack cheese
1/2 cup Blue Cheese Dressing
1/2 cup crumbled Blue Cheese
1/2 teaspoon Seafood Seasoning
1 pinch Cayenne Pepper
1/2 cup Onions, chopped
2 tablespoons Pepper Jack cheese, shredded
2 tablespoon chopped Chives or Green Onions (optional)

Preheat the oven to 400 degrees (F.)

In a large bowl, mix the cream cheese, hot pepper sauce seasonings and blue cheese dressing together until mostly combined. Add the chicken, onions and 1/2 cup pepper Jack cheese and stir together. Put the mixture into a 9-inch round baking dish, like a deep dish pie pan, and spread to smooth. Sprinkle with 2 tablespoons Pepper Jack Cheese.

Bake for 15 to 20 minutes until the top is lightly browned. Sprinkle with the chopped chives or onions. Serve with vegetable dippers like cauliflower, celery, tomato slices, mini-sweet peppers, or sliced rounds of kohlrabi.

Makes 8 to 10 servings.

Nutrition Information per serving (1/8)
Calories: 407 Fat: 35.9 g Net Carbs: 2.4 g Protein: 17.1 g