I’m excited to share this Keto Buffalo Chicken Dip — it’s creamy, spicy, comforting, and incredibly easy to prepare. I love serving it for gatherings, game nights, or as a quick personal snack when I crave something bold and satisfying without carbs.
Why You’ll Love This Recipe
I appreciate this recipe because it delivers all the classic buffalo chicken flavors I enjoy — creamy cheese, heat from buffalo sauce, and tender shredded chicken — while staying completely keto-friendly. I like how quickly it comes together and how easily I can scale it, adjust the spice level, or switch up the cheeses. It’s the type of dish I rely on when I want something indulgent but still low-carb.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups shredded cooked chicken
8 oz cream cheese, softened
1/2 cup buffalo sauce
1/2 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/4 cup blue cheese crumbles (optional)
2 tablespoons sliced green onions for garnish
Directions
Preheat the oven to 350°F (175°C).
In a mixing bowl, I combine the cream cheese, buffalo sauce, and sour cream until the mixture is smooth and creamy.
I fold in the shredded chicken, cheddar cheese, and mozzarella, reserving a small amount of cheese for topping.
I transfer the mixture into a small greased baking dish and top with the remaining cheese.
If I’m using blue cheese, I sprinkle it over the top before baking.
I bake for about 20 minutes, or until the dip is hot and bubbly.
After removing it from the oven, I let it cool slightly and garnish with sliced green onions before serving with vegetables or low-carb dippers.
Servings And Timing
This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
I sometimes add a bit of ranch dressing instead of sour cream for an herby twist.
I reduce the buffalo sauce for a milder dip or increase it for a spicier version.
I occasionally stir in chopped celery for extra crunch.
When I want deeper flavor, I add smoked paprika or garlic powder.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3–4 days.
To reheat, I warm it in the microwave in 20-second intervals or bake it at 350°F (175°C) for 10–15 minutes until heated through.
I can freeze the dip before baking for up to 2 months; I thaw it overnight in the refrigerator and bake as usual.
FAQs
How can I make the dip milder?
I simply reduce the amount of buffalo sauce and add a little more sour cream to balance the heat.
What type of chicken works best?
I like using rotisserie chicken because it’s juicy and convenient, but any shredded cooked chicken works well.
Can I make this ahead of time?
Yes, I often prepare the mixture, refrigerate it, and bake it right before serving.
What can I serve with this dip on keto?
I usually pair it with celery sticks, cucumber slices, or low-carb crackers.
Can I make this in a slow cooker?
Yes, I combine all ingredients in a slow cooker and heat on low for 1–2 hours, stirring occasionally.
Conclusion
I love this Keto Buffalo Chicken Dip because it delivers huge flavor with minimal effort and keeps my meals low in carbs. It’s a warm, creamy dip that fits perfectly into gatherings or quiet nights at home. I find myself making it often since it reheats beautifully and always satisfies that craving for something rich, cheesy, and bold.
