Keto Buffalo Chicken Dip
Posted: 01/31/24
Updated: 04/03/25
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Super creamy, ultra-cheesy, and loaded with the perfect amount of heat, this easy keto buffalo chicken dip is the ultimate party snack. Ready in 30 minutes and made with a handful of basic ingredients, you’ll definitely want this dish in your kitchen arsenal!
What We Love About This Recipe
- It’s deliciously creamy, thanks to a whole 8-ounce block of cream cheese, a hearty dollop of full-fat sour cream, and a full cup of melty mozzarella.
- You can make your keto buffalo chicken dip as mild or as hot as you’d like! Add more buffalo sauce or use less. Mix in diced jalapeños, swap out the mozz for pepperjack cheese, or offset the heat with extra chicken, cream cheese, or sour cream.
- Speaking of chicken, you can totally cook chicken breasts or chicken thighs specifically for this dip if you want. You could also go the lower-effort route and shred up a fully-cooked rotisserie chicken from the grocery store. Canned chicken is a good option, too – just make sure there’s no added sugars or starches to keep things keto.
Chef’s Tips
- Make sure your cream cheese, sour cream, and mozzarella are all at or close to room temperature before you get started. If they start cold, you risk them clumping, curdling, or separating as you add them to hot cookware and other hot ingredients.
- You can easily adapt this baked buffalo chicken dip into an Instant Pot or slow cooker version! Just use the ingredients outlined below to keep it keto, but follow the directions in this Instant Pot Buffalo Chicken Dip recipe or this Slow Cooker Buffalo Chicken Dip recipe, both from our sister site, 40 Aprons.
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- Nashville Hot Chicken Dip
- Buffalo Chicken Sliders
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For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.
Keto Buffalo Chicken Dip
Creamy, cheesy, with just the right amount of heat, this easy keto party snack is a total crowd-pleaser.
servings
Ingredients
For the Keto Buffalo Chicken Dip
- 8 ounces full-fat cream cheese at room temperature, cubed
- ¾ cup buffalo sauce like Frank’s Red Hot Buffalo Sauce
- ¾ cup blue cheese dressing at room temperature
- ½ cup full-fat sour cream at room temperature
- 3 cups cooked, shredded chicken
- ¾ cup shredded fresh mozzarella at room temperature
- ¼ cup shredded fresh mozzarella at room temperature
Serving Suggestions (All Optional)
- ranch dressing
- diced green onions
- celery sticks
- lettuce cups
- bell pepper strips
- keto tortilla chips
Equipment
- Oven
- medium saucepan
- stovetop
- Silicone spatula
- 8×8 baking dish
Instructions
- Preheat oven to 350° Fahrenheit. Place medium saucepan on stovetop over medium heat.
- Add 8 ounces full-fat cream cheese and ¾ cup buffalo sauce to saucepan. Stir ingredients together, breaking up cream cheese cubes, until cream cheese has melted and ingredients are incorporated.
- Once cream cheese and buffalo sauce are combined, add ¾ cup blue cheese dressing, ½ cup full-fat sour cream, and 3 cups cooked, shredded chicken to saucepan. Stir until all ingredients are well incorporated.
- Add ¾ cup shredded fresh mozzarella to saucepan in small increments, stirring well to incorporate. Repeat until entire ¾ cup has been added.
- Transfer chicken mixture to 8×8 baking dish. Spread mixture out across baking dish in one even layer, covering bottom of dish completely.
- Sprinkle ¼ cup shredded fresh mozzarella evenly over top of chicken mixture, then place baking dish in preheated oven. Bake chicken dip 15 minutes or until mozzarella is melted and bubbly, but not browned or burnt.
- Carefully remove baking dish from oven. Top with drizzle of ranch dressing and sprinkle of diced green onions if desired. Serve hot with celery sticks, lettuce cups, bell pepper strips, keto tortilla chips, or other dip vessels of choice.
Notes
- Chicken: Prepackaged shredded chicken or rotisserie chicken work well here, or you can cook and shred chicken specifically for this recipe. Check out this recipe for The Best Shredded Chicken plus 5 super easy shredding methods.
- Mozzarella: Shred your own mozzarella from a block, instead of using prepackaged, preshredded mozz. Those contain additives to keep the cheese from clumping in the package, which add unnecessary carbs and keep the cheese from melting like it should.
- Heat: For a hotter chicken dip, mix in diced jalapeños, or add sliced jalapeños and/or more hot sauce on top of the dip after baking.
Nutrition Information
Serving: 1 serving | Calories: 281kcal | Protein: 20g | Fat: 21g | Saturated Fat: 11g | Trans Fat: 0g | Total Carbs: 3g | Fiber: 0g | Sugar: 2g | Net Carbs: 3g | Vitamin C: 0.2mg | Cholesterol: 89mg | Sodium: 1147mg | Potassium: 150mg | Calcium: 132mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
The Keto Buffalo Chicken Dip turned out great!
I am wondering if the dip can be frozen after it has been baked?
I ended up using two 5.5” crocks to bake the dip in and would like to save one for the future.
We haven’t tried to freeze it, but we’re sure it’d be fine! 🙂