Keto Buffalo Chicken Dip (Print Version)
A creamy, spicy buffalo dip with shredded chicken, cheeses, and bold buffalo sauce flavors.
# 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
# Step-by-Step Guide:
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 - Add shredded chicken, half the mozzarella, and half the cheddar cheese. Stir until evenly 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 throughout.
08 - Broil for 2 minutes until top is golden brown and slightly crisped, if desired.
09 - Let cool for 5 minutes. Top with green onions and crumbled blue cheese if using.
10 - Serve warm with celery sticks, cucumber slices, or keto-friendly crackers.
# Expert Suggestions:
01 -
- It disappears faster than regular party dips, even with skeptical crowds
- The creamy-spicy combo hits that comfort food spot without the carb crash
02 -
- The dip thickens as it cools, so serving it piping hot from the oven gives the best consistency
- Reheating leftovers in the oven keeps the texture creamy, while the microwave can separate the cheese
03 -
- Use a stand mixer with the paddle attachment for the smoothest texture—no one wants lumpy cream cheese
- Spraying your baking dish with cooking spray makes cleanup effortless