Keto Buffalo Chicken Dip (Printable)

Creamy, spicy dip blending shredded chicken and buffalo sauce with cheese for tasty low-carb bites.

# 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:

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 until evenly distributed.
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 Advice:

01 -
  • Its the kind of dip that makes people forget theyre eating low-carb
  • You can prep it in 10 minutes and let the oven do the rest
  • The leftovers somehow taste even better the next day
02 -
  • Overheating the cream cheese mixture will cause it to separate, so keep the mixer on low speed
  • The dip needs those 5 minutes of resting time or it'll be too runny
  • Broiling requires constant attention, literally don't walk away
03 -
  • Use paper towels to pat the shredded chicken dry before mixing it in
  • Spritz your baking dish with cooking oil so nothing sticks
  • Let the cream cheese soften completely or you'll end up with lumpy texture

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