Buffalo Chicken Dip
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.
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.
Notes
Make Ahead: To 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. 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.
Nutritional Info: Per serving, Calories 373, Protein 21g, Fat 28g, Net Carbs 3g (based on 8 servings).