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Spicy Buffalo Chili Dip

Chef Sarah Steffens

Spicy Buffalo Chili Dip

 Serves 12

 If you want to spice up the night, this spicy buffalo chili dip is your favorite mixture of tangy, creamy, and salty flavor!


Prep Time: 5 minutes 

Cooking Time: 40 minutes 



 1 lb. of sirloin, diced 

1 medium red onion, peeled and diced

1 14-ounce can of fire-roasted diced tomatoes

1 6-ounce can of tomato paste

1 jalapeno, seeded and minced

1 tsp. sea salt

1 tsp. garlic powder

1 tsp. smoked paprika

½ tsp. red pepper flakes

½ tsp. cayenne pepper

1 medium avocado, diced

2 whole scallions, minced



 Add all ingredients except avocado and minced scallion to an electric pressure cooker and cook on high pressure for 18 minutes with the steam valve closed.

 Once it has pressure-cooked for 18 minutes, allow the steam to release naturally for at least 15 minutes.

 Remove from the pressure cooker and stir in diced avocado and minced scallion.

 Serve with Real Ketones Chips.





Calories:  151

Carbs: 7

Net Carbs: 5

Protein:  10

Fat: 10