Hot Buffalo Chicken Dip (Keto Friendly)
Spicy, creamy, and super cheesy, this Keto Buffalo Chicken Dip is the ultimate crowd-pleasing appetizer. Pair it with celery sticks or low-carb crackers for a dip you’ll want to make again and again.
This keto Buffalo Chicken Dip is the ultimate low-carb party appetizer! Made with shredded chicken, hot sauce, cream cheese, and plenty of melted cheese it’s creamy, cheesy, spicy, and packed with flavour. This dip is the perfect way to enjoy the classic taste of buffalo wings without the carbs. Serve it with fresh celery sticks, cucumber slices, or low-carb crackers for a delicious keto-friendly snack everyone will love.
What you need to make buffalo chicken dip
- Shredded chicken: You’ll need about 3 cups shredded chicken. Make it from scratch (I use this recipe for Instant Pot shredded chicken) or shred some leftover cooked chicken. Feel free to use either boneless skinless thighs or breasts, both work great!
- Hot sauce: Frank’s Hot Sauce is my favourite for that classic buffalo wing flavour.
- Cream cheese: One block of cream cheese, softened to room temperature. To soften, set the block out on the counter for a few hours.
- Sour cream: You could also use Greek yogurt.
- Shredded cheese: A blend of shredded cheddar and mozzarella cheese. You could also use Monterey jack, Colby, or havarti.
- Blue cheese: If blue cheese really isn’t your thing, feel free to skip it. But, it totally works here, like hot wings and blue cheese dressing.
- Green onion: Thinly sliced, for topping.
Don’t forget veggies and crackers for dipping! Like celery sticks, cucumber slices, seedy crackers, and keto tortilla chips. I like to use Oroweat Keto Tortillas to make my own tortilla chips (pictured with the dip); just cut each tortilla into eighths and deep fry for 1 minute before transferring to a wire rack and sprinkling with kosher salt.
How to make keto buffalo chicken dip
Preheat oven to 400°F. In a large bowl, stir together shredded chicken and hot sauce until well coated. Add the cream cheese and sour cream. Stir until well combined.
Add in half the shredded cheddar and mozzarella cheese. Stir until well incorporated. Spoon into an oven-safe baking dish. Sprinkle the remaining cheddar, mozzarella, and blue cheese over top.
Bake for 15 minutes, until melted and bubbly. Broil for 2-3 minutes, until golden. Garnish with extra crumbled blue cheese and green onion. Serve hot with celery sticks and low-carb tortilla chips.
Can I make this dip ahead of time?
Yes, this keto buffalo chicken dip is a great make-ahead dish! Perfect for game day gatherings and potlucks with oven access. You can prepare the dip in advance (follow the recipe to the end of step 5) so you’ll have the dip assembled in an oven-proof dish and topped with cheese ready to bake. Then keep it covered in the refrigerator overnight, or until ready to bake. An hour and a half before serving, remove the dip from the fridge and let it sit at room temperature for 1 hour before baking as directed.
More low-carb + keto snack recipes
- Jalapeño Popper Dip (without the bread bowl)
- Keto 7-Layer Dip (made with a taco beef base!)
- Bacon-Wrapped Jalapeño Poppers
- Creamy Caramelized Onion Dip
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Buffalo Chicken Dip
Ingredients
- 3 cups shredded chicken
- ½ cup Frank’s Red Hot Sauce
- 8 oz cream cheese, softened
- ½ cup sour cream
- 1 cup shredded cheddar
- 1 cup shredded mozzarella
- ¼ cup crumbled blue cheese, plus extra for garnish
- 1 green onion, thinly sliced
Instructions
- Preheat oven to 400°F.
- In a large bowl, stir together shredded chicken and hot sauce until well coated.
- Add the cream cheese and sour cream. Stir until well combined.
- Add in half the shredded cheddar and mozzarella cheese. Stir until well incorporated.
- Spoon into an oven-safe baking dish. Sprinkle the remaining cheddar, mozzarella, and blue cheese over top.
- Bake for 15 minutes, until melted and bubbly. Broil for 2-3 minutes, until golden.
- Garnish with extra crumbled blue cheese and green onion. Serve hot with celery sticks and low-carb tortilla chips.
