Whisk in 1/4 cup of hot sauce, 1 tablespoon of honey, cayenne, and garlic powder. Pour chicken on top.

In a small bowl, combine 1 tablespoon of honey and 2 tablespoons of hot sauce. Drizzle over chicken. Garnish with green onions and pickles, if desired.

Heat olive oil in a pan on the stove over medium-high heat. Add onion, garlic, salt and pepper. Cook until onions are translucent. Reduce heat to low.

Add drained spinach and chopped artichokes to the pan and stir until combined. Turn heat off and set the mixture aside.

In a medium bowl, combine sour cream and cream cheese. Stir until combined and mostly smooth. Add half of the shredded mozzarella cheese and half of the freshly grated Parmesan to the bowl and stir until combined.

Add the spinach, artichoke, onion and garlic mixture to your bowl and stir until very well combined. Transfer to a medium-sized baking or casserole dish and top with the remaining half of mozzarella cheese and Parmesan cheese.

Bake for 20 minutes, or until the top layer of cheese is browning around the edges. Remove from oven and let dip cool for 10 minutes before serving. Goes great with chips, crackers, rye bread and veggies!

In a large cast iron skillet over medium heat, heat oil. Sauté garlic and onion until just tender. Add spinach and artichokes. Season with salt and pepper to taste, keeping in mind that the bacon and mozzarella also contain some salt. Cook just until spinach has wilted and artichoke hearts are heated through. Remove pan from heat.

In a separate bowl, thoroughly mix remaining ingredients. Add mixed ingredients to warm spinach and artichoke in the skillet. Stir until all ingredients are well distributed. The dip may become somewhat soft from the warm pan. That should help in mixing everything evenly.

Transfer skillet to the oven and bake for 20 minutes, or until ingredients are bubbling slightly. Serve with fresh bread, crackers, pita or firm tortilla chips.

Combine yogurt and dry ranch seasoning mix in medium mixing bowl. Mix well. Add shredded chicken, cream cheese, hot sauce and cheddar cheese. Mix well.

Spread mixture evenly into an 8×8 greased pan or casserole dish. Bake for 20–25 minutes or until mixture is melted and bubbly at top.

Serve warm. Enjoy!

If desired, garnish with 1/4 cup blue cheese crumbles or feta cheese crumbles, and/or chopped green onions.

Spoon into a 9×13 casserole dish and top with remaining cheese. Bake for 25–30 minutes, or until cheese is melted. Top with diced tomatoes, sliced green onions, and jalapeno. Serve with tortilla chips.

Whisk in cheddar in three to four parts, whisking after each addition until melted. Finally, whisk in Sriracha to taste.

Serve with crostini, broccoli, carrots, celery or soft baked salted pretzels .

Mix softened cream cheese with Italian seasoning, half of the mozzarella cheese and half of the parmesan. Spread this mixture evenly on the bottom of your skillet or baking dish. Top the cream cheese mixture with pizza sauce and spread in an even layer. Top with the rest of the mozzarella and the rest of the Parmesan. Add green bell pepper, pepperoni and olives on top.

Bake in the oven for 30 minutes or until top is hot and bubbly. Serve with pork rinds, vegetable sticks or your favorite chip.

Notes:
• To get your cream cheese soft in a hurry, microwave in a microwave safe bowl in 15-second intervals.
• To make this hot pizza dip even more keto-friendly, look for a pizza sauce with the lowest amount of sugar.

Nutrition per serving: Calories: 221kcal, Carbohydrates: 6g, Protein: 9g, Fat: 19g, Saturated Fat: 9g, Fiber: 1g, Sugar: 3g

In a bowl, combine beans with stock and spices. Mash pinto beans lightly with a fork as you mix.

Combine half the grated cheese with sour cream and a pinch of salt. Set aside.

Layer the dip in a large baking dish (9×13 or equivalent), starting with all the beans, chorizo, sour cream mixture, and remaining grated cheese.

Bake dip for 20 minutes until hot and bubbly. Top with fresh stuff, serve with chips, Yes.