Keto Buffalo Chicken Dip (Print version)

Creamy, spicy blend with shredded chicken, cheeses, and bold buffalo sauce, ideal for low-carb meals.

# What you'll need:

→ Proteins

01 - 2 cups cooked, shredded chicken breast (rotisserie or poached)

→ Dairy

02 - 8 oz cream cheese, softened
03 - 1 cup shredded mozzarella cheese
04 - 1/2 cup shredded sharp cheddar cheese
05 - 1/2 cup sour cream

→ Sauces & Flavorings

06 - 1/2 cup buffalo wing sauce
07 - 1/4 cup ranch dressing
08 - 1/2 tsp garlic powder
09 - 1/2 tsp onion powder
10 - 1/4 tsp black pepper

→ Garnish (optional)

11 - 2 tbsp chopped green onions
12 - 2 tbsp crumbled blue cheese

# How to make it:

01 - Preheat your oven to 375°F.
02 - In a large mixing bowl, combine cream cheese, sour cream, buffalo wing sauce, and ranch dressing. Mix until smooth.
03 - Stir in the garlic powder, onion powder, and black pepper.
04 - Add the shredded chicken, half the mozzarella, and half the cheddar cheese. Stir until well combined.
05 - Transfer the mixture to a 1-quart baking dish and spread evenly.
06 - Sprinkle the remaining mozzarella and cheddar cheese on top.
07 - Bake for 18–20 minutes, until hot and bubbly.
08 - Optional: Broil for 2 minutes until the top is golden brown.
09 - Let cool for 5 minutes. Garnish with green onions and crumbled blue cheese, if desired.
10 - Serve warm with celery sticks, cucumber slices, or keto-friendly crackers.

# Expert suggestions:

01 -
  • Rich and creamy without the carb-heavy fillers that usually weigh down buffalo chicken dip
  • Ready in 30 minutes but tastes like it simmered all afternoon
  • Feeds a crowd without derailing your low-carb lifestyle
02 -
  • Extra heat lovers should add hot sauce directly to the mixture before baking rather than afterward
  • The broiler can turn golden brown to burnt in 30 seconds so stand there and do not walk away
  • This dip reheats beautifully but does not freeze well due to the dairy content
03 -
  • Use freshly shredded cheese instead of pre-shredded bags which contain anti-caking agents that prevent proper melting
  • Let the cream cheese sit on the counter for at least 30 minutes before starting to avoid those stubborn lumps

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