This keto buffalo chicken dip is super easy to make and packed with flavor! Just 5 ingredients and 30 minutes are all you need for this fabulous dip. Bake in a cast-iron skillet for extra special dazzle.
This no ranch buffalo chicken dip is packed with shredded chicken, keto buffalo sauce, cream cheese, sour cream, and mozzarella cheese. Serve with veggie sticks or low carb tortilla chips.
Naturally gluten-free, this dip will be a huge hit with everyone - not just the keto lovers.
Why This Recipe Works
Keto Buffalo Chicken Dip is creamy, cheesy, and has the perfect amount of flavor and spice! This versatile dip can be served with a nice variety of crispy, crunchy accompaniments.
It's easy to make, too! Dump everything into one bowl, give it a stir, pour it into a skillet, and bake it. My friends, this dip is a no-brainer when you're in need of a great keto dip for a party or any special occasion.
What Goes into This Recipe
One easy trip to the store and you've got everything you need for this Keto Buffalo Chicken dip!
Chicken - cook your own chicken breasts or use rotisserie chicken
Cream cheese - use full-fat cream cheese for the creamiest dip
Sour cream - use full-fat sour cream for optimal flavor
Shredded cheddar cheese - for the best flavor and texture, shred your own cheese
Buffalo wing sauce - choose whatever brand you like, but you just can't go wrong with Frank's RedHot Buffalo Wings Sauce.
How to Make It
Only 4 simple steps are required for my easy keto Buffalo Chicken dip!
(1) To a large bowl, add shredded chicken, softened cream cheese, sour cream, shredded cheddar cheese, and buffalo wing sauce.
(2) Mix thoroughly to blend and incorporate all the ingredients. A spatula works well for this step.
(3) Spread the dip into a 9” cast iron skillet.
(4) Place in a 350F oven and bake for 20 minutes. Then broil the dip for an additional 5 minutes. Remove from oven and top with chopped green onions if desired. Serve warm and enjoy this yummy dip with veggie sticks, such as celery, pork rinds, or toasted low carb tortilla chips.
Frequently Asked Questions
Yes, if you want to use canned chicken, it'll work fine. Drain off any liquid before using. Canned chicken is very convenient to use but make sure to check the label for additional carbs and pick the one with no added sugars and thickeners.
Yes! After baking the dip, let it completely cool off (or freeze before you bake it).
Transfer it to a freezer-friendly container. Wrap the container with plastic wrap first, then aluminum foil. Label it so you'll remember when you placed it in the freezer (freeze for up to 3 months).
When ready to eat it, let it thaw overnight in the fridge. Transfer to a baking dish or cast-iron skillet. Bake as directed although you may need to bake longer since it's cold and maybe still partially frozen.
Store leftovers in the refrigerator for up to 3 days. Use an airtight container for best results. I like this 18-piece set of glass food storage containers with locking lids from Bayco. Available now on Amazon.
This dip can easily be made on the stovetop! Instead of baking it in the oven, cook over low heat and continue to stir until hot and bubbly.
Yes, this dip can be made in a crockpot or slow cooker. However, since all the ingredients are already cooked, you'll want to keep the setting on low for just a couple of hours (or until thoroughly heated and the cheese is melted).
Expert Tips
Serve this dip with lots of low carb vegetables such as celery, broccoli, cauliflower, and bell peppers.
Top this dip with a small amount of blue cheese crumbles for added flavor (again, check those labels for any additional carbs).
More Appetizers to Try
- Easy BLT Dip with Cream Cheese
- Bacon Jalapeno Popper Cheese Ball
- Fried Green Tomatoes and Spicy Shrimp Creole Sauce
- Keto Lemon Pepper Wings
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Keto Buffalo Chicken Dip
Equipment
- large mixing bowl
- measuring cup(s)
- cast iron skillet
Ingredients
- 8 ounces block cream cheese, softened
- ½ cup shredded cheddar cheese
- ½ cup sour cream (may substitute with plain unsweetened Greek yogurt)
- ⅓ cup buffalo wing sauce
- 2 cups cooked shredded chicken
- Optional: sliced green onions
Instructions
- To a large bowl, add shredded chicken, softened cream cheese, sour cream, shredded cheddar cheese, and buffalo sauce.
- Mix thoroughly to blend and incorporate all the ingredients. A spatula works well for this step. Taste test the dip and add more wing sauce if you want more flavor.
- Spread the dip into a 9” cast iron skillet.
- Place in a 350F oven and bake for 20 minutes. Then broil the dip for an additional 5 minutes. Remove from oven and top with chopped green onions if desired. Serve warm and enjoy this yummy dip with veggie sticks, such as celery, pork rinds, or toasted low carb tortilla chips.
Notes
Nutrition
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