Quick Keto Buffalo Chicken Dip

This quick keto Buffalo chicken dip is a rich, creamy, and spicy crowd-pleaser made with shredded chicken, cream cheese, full-fat ranch, no-sugar-added Buffalo sauce, and plenty of cheddar cheese. Baked until hot and bubbly, it delivers all the flavors of Buffalo wings in an easy, scoopable dip that works as a hearty appetizer or a main dish. Serve with celery sticks, cucumber slices, bell pepper strips, or pork rinds for a low-carb spread that fits perfectly into a keto lifestyle.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword buffalo chicken, dip, game day, keto, low-carb, party food

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 295kcal

Equipment

Mixing bowl
9 inch baking dish
Spatula
Oven

Ingredients

For the Buffalo Chicken Dip

2 cups cooked shredded chicken finely shredded, from rotisserie or poached chicken
8 ounces cream cheese softened, full-fat brick style
1/2 cup no-sugar-added Buffalo sauce or hot sauce, to taste
1/3 cup full-fat ranch dressing or blue cheese dressing
1 1/2 cups shredded sharp cheddar cheese divided
1/4 cup crumbled blue cheese optional
2 tablespoons unsalted butter melted, for extra richness
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon fine sea salt or to taste
1/4 teaspoon black pepper or to taste

For Serving (Keto Dippers)

2 cups celery sticks for dipping
1 cup cucumber slices for dipping
1 cup bell pepper strips use green or mixed colors, as carbs allow
2 cups pork rinds plain or lightly seasoned, for dipping

Instructions

Preheat the oven to 375°F and lightly grease a 9-inch baking dish.
Add the softened cream cheese, Buffalo sauce, ranch dressing, melted butter, garlic powder, onion powder, salt, and pepper to a large mixing bowl and stir until completely smooth and well combined.
Fold in the shredded chicken, 1 cup of the shredded cheddar cheese, and the crumbled blue cheese, mixing until the chicken is evenly coated and the cheese is dispersed throughout the mixture.
Transfer the Buffalo chicken mixture to the prepared baking dish and spread it into an even layer with a spatula.
Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the dip.
Bake the dip for 18 to 20 minutes, or until hot, bubbly around the edges, and the cheese on top is melted and lightly golden.
Let the dip rest for 5 minutes to thicken slightly before serving with celery sticks, cucumber slices, bell pepper strips, and pork rinds for dipping.

Notes

This dip can be assembled up to 24 hours in advance and refrigerated before baking, then baked straight from the fridge, adding a few extra minutes as needed until hot and bubbly. For a milder version, start with less Buffalo sauce and add more to taste, and for extra richness you can drizzle a little additional ranch over the hot dip just before serving. Leftovers keep well in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or in short microwave bursts with stirring until creamy again.

Nutrition