Keto Buffalo Chicken Dip (Print Version)

A creamy and spicy blend featuring shredded chicken and bold buffalo sauce flavors with creamy cheeses.

# What You'll Need:

→ Proteins

01 - 2 cups cooked, shredded chicken breast

→ 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

11 - 2 tbsp chopped green onions
12 - 2 tbsp crumbled blue cheese

# How to Cook:

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 and creamy.
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 thoroughly combined.
05 - Transfer the mixture to a 1-quart baking dish and spread evenly across the bottom.
06 - Sprinkle the remaining mozzarella and cheddar cheese evenly over the top.
07 - Bake for 18-20 minutes until hot and bubbly throughout.
08 - For a golden brown top, broil for 2 minutes watching closely to prevent burning.
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 -
  • This dip delivers all the bold spicy flavors you crave without the carb-heavy breadcrumbs or flour thickeners found in traditional versions
  • It comes together in under 10 minutes of prep time but tastes like it simmered all day
  • The leftovers somehow taste even better the next day, if they last that long
02 -
  • Cold cream cheese will leave lumps in your dip no matter how long you mix it, so take it out of the fridge at least an hour before starting
  • Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly, so buy blocks and shred them yourself for the best texture
  • Letting the dip rest for those 5 minutes seems optional but the difference in texture is dramatic and worth every second of patience
03 -
  • Use a rubber spatula to fold in the chicken gently so you maintain some texture rather than ending up with a completely smooth dip
  • Line your baking dish with foil before adding the dip for incredibly easy cleanup since the cheese can create a stubborn crust
  • Double the recipe and bake in a 9x13 pan for large crowds because this disappears faster than you expect

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