65 min 4
Chicken Ramen Dip
In college, I was not just a ramen girl—I was the ramen girl. I ran a column of ramen recipes on my dorm website and ate ramen just about every day. When a ramen cookbook came out, three people gave it to me for Christmas. I know ramen. I love ramen. I still buy spicy ramen, toss the noodles, and use the seasoning packet to make broth. When I first made this dip, I thought I was just being crazy and projecting like a true ramen addict. But ramen is back and can be enjoyed with fresh veggies or pork rinds. You’ll be amazed by how much flavor is packed into each bite.
6 ounces organic sour cream
¼ cup organic cream cheese, at room temperature
2 tablespoons mayonnaise
1 seasoning packet from a package of chicken ramen or spicy ramen
TipsLook for 99-cent ramen packages at your supermarket. The noodles aren’t keto-friendly, but those seasoning packets are what you’re looking for.
Directions Preparing:5 minCooking:60 min
Step 1In a medium bowl, place the sour cream, cream cheese, mayonnaise, and seasoning. With a hand mixer or immersion blender, blend everything until well combined. Cover the bowl and refrigerate the dip for at least 1 hour, or overnight, for the flavors to meld.
Nutrition Facts (per serving of 4)