Keto Buffalo Chicken Dip (Printable)

Creamy, spicy dip with shredded chicken, buffalo sauce, and melted cheese for low-carb snacks.

# What You Need:

→ Proteins

01 - 2 cups cooked, shredded chicken breast

→ 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

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

# How to Make It:

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

# Expert Tips:

01 -
  • You get all the bold flavors of buffalo wings without the mess of bones or the carbs of breading
  • It comes together in under 30 minutes but tastes like it simmered all afternoon
  • The creamy tangy base balances the heat so even mild spice fans keep reaching for more
02 -
  • I once forgot to soften the cream cheese and ended up with tiny lumps throughout, so always plan ahead and set it out early
  • The dip continues to thicken as it cools, so serve it while still hot and bubbly for the best texture
  • Broiling at the end makes a huge difference in presentation, but stand right there because it goes from golden to burned in seconds
03 -
  • Use two forks to shred rotisserie chicken quickly and evenly, or pulse it in a food processor for a finer texture
  • For extra heat without changing the texture, mix a few dashes of hot sauce into the creamy base before adding the chicken

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