This flavorful dip is so creamy and delicious, made with cream cheese, shredded chicken, buffalo sauce, blue cheese and shredded mozzarella.
This dip is packed with flavor and so low in carbs that you won’t believe it’s allowed on any diet. It’s my go-to dip for parties, because it’s 100% keto friendly but still a huge crowd pleaser.
When you’re looking for a great dip for game day or appetizer that’s low-carb, this Keto Buffalo Chicken Dip is everyone’s favorite. It’ll be the first to be eaten and guests will be asking for the recipe. It happens every time.
The great thing about this recipe is that all the ingredients are low in carbs and you can use low-carb veggies like cucumbers and celery as dippers. It’s kind of a no-brainer.
How to Make Keto Buffalo Chicken Dip
First of all, you don’t have to add chicken to this dip. I’ve had a lot of people ask for a buffalo dip without chicken. It’s perfectly find to leave it out.
If you do want chicken in your dip, start by cooking and shredding the chicken.
In a saucepan, add the cream cheese, Frank’s Red Hot Sauce, and butter. Stir it with a spatula until it’s melted and creamy. Then add in the shredded chicken, half of the shredded mozzarella, and the blue cheese. I always reserve a little bit of blue cheese to sprinkle on the top, but that’s up to you.
Stir it all together, then take it off the heat and pour it into a baking dish or ramekin. Top it with the remaining mozzarella.
You need to bake the dip for in the oven at 350 degrees F for about 15 minutes.
What to Serve Buffalo Dip With
I suggest serving this dip with low carb veggies, like cucumbers, celery, broccoli, cauliflower and bell pepper slices.
But here’s the genius of this dip. If you’re serving it to others, you can also include crackers and sliced baguette. Everyone loves this dip, so those who aren’t on a keto diet won’t even know you’ve brought a keto dip.
If I have left over dip (which never happens), I like to make buffalo stuffed peppers with it.
Can I Make It Ahead?
Yes, you can mix up the buffalo dip in the saucepan, then add it to your baking dish and then pause at that stage. Cover the dish with tin foil or plastic wrap and put it in the fridge or freezer until you’re ready to use it.
Then all you need to do is put it in the oven. If it’s been in the refrigerator, it will take 20 minutes to bake, instead of 15. And if it’s frozen, it will take 30-35 minutes to bake.
If you’re freezing it, be sure your baking dish can handle the change from cold to hot, so it doesn’t shatter in the oven.
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Keto Buffalo Chicken Dip
- 4 oz cream cheese
- ¼ cup Frank's Red Hot Sauce
- 2 tbsp butter
- 1 cup chicken cooked and shredded
- ½ cup mozzarella divided
- ¼ cup Blue cheese dressing
- 1 tbsp blue cheese crumbles optional garnish
- Preheat oven to 350 degree F.
- In a saucepan, combine cream cheese, hot sauce, and butter. Stir until melted and smooth.
- Add the shredded chicken, 1/2 the mozzarella, and blue cheese dressing. Stir until cheese is melted.
- Pour the mixture into a ramekin or small baking dish. Top with remaining mozzarella cheese. Bake for 15 minutes.
- Top with crumbled blue cheese, if desired. Serve with low carb veggies.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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