Excuse me while I try not to eat all of this dip in one sitting as a meal. It’s so unbelievably good, it’s hard to believe it’s actually a somewhat healthy alternative!

Bring this keto-friendly, low-carb dip to any potluck and it’s guaranteed to be a hit!

You can either pre-cook the chicken (I bake 2-3 frozen chicken breasts for 45 minutes on 350 degrees) or you can get a pre-cooked chicken to make your life easier!


  • 3 Cups Shredded Chicken Breast
  • 1 Cup Frank’s Hot Sauce
  • 1 Cup Original Unsweetened Almond Milk (I used Silk)
  • 8 oz, Original Philadelphia Cream Cheese
  • 1 Packet of Ranch Dip Seasoning Mix
  • 1 Cup Shredded Mexican Cheese


  1. Pre-heat oven to 350 degrees, and add frozen chicken once your oven is pre-heated. (Bake 45 mins with cayenne pepper, garlic, and sea salt to taste)
  2. Add cream cheese, hot sauce, and almond milk to medium pot.
  3. Once mixed together completely, add in the packet of ranch, and start incorporating the cheese.
  4. Once chicken is cooked completely, shred, and add to mixture.
  5. Let cool for about 5 minutes, stir, and serve with celery! (Or nachos for our non-keto companions)

Calories: 184
Carbs: 4g
Protein: 8g
Serves: 8 (not including celery)
Related: Healthy Cauliflower Buffalo Bites


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