Keto Buffalo Chicken Dip

The first time I brought this buffalo chicken dip to a Super Bowl party, my friend Sarah took one bite and immediately asked for the recipe. She couldn't believe something so creamy and indulgent could fit into her keto lifestyle. Now it's the most requested dish at every gathering, and I always double the recipe because it vanishes within minutes.

I learned this recipe the hard way after years of making buffalo dip that turned out too greasy or separated in the oven. The secret is getting the cream cheese completely softened before mixing—it makes all the difference between a smooth, cohesive dip and one that's oily and disappointing.

Ingredients

• 2 cups cooked, shredded chicken breast: Rotisserie chicken works perfectly here, or poach your own breasts earlier in the week. The key is shredding it finely so it blends seamlessly into the creamy base.
• 8 oz (225 g) cream cheese, softened: This is the foundation of the dip's velvety texture. Leave it out on the counter for at least an hour—cold cream cheese creates lumps that never fully disappear.
• 1 cup (115 g) shredded mozzarella cheese: Mild and stretchy, mozzarella provides that gorgeous cheese pull everyone loves. Grate it yourself for the best melting behavior.
• 1/2 cup (55 g) shredded sharp cheddar cheese: Sharp cheddar adds depth and a tangy bite that cuts through the richness of the cream cheese and buffalo sauce.
• 1/2 cup (120 ml) sour cream: This adds a subtle tang and lightens the texture slightly, preventing the dip from becoming too dense.
• 1/2 cup (120 ml) buffalo wing sauce: Frank's RedHot is the classic choice, but any quality buffalo sauce works. This is where all that signature heat comes from.
• 1/4 cup (60 ml) ranch dressing: Ranch and buffalo are best friends. The creamy, herby dressing balances the spice perfectly.
• 1/2 tsp garlic powder: Don't skip this—garlic powder adds an savory undertone that makes all the flavors pop.
• 1/2 tsp onion powder: Onion powder complements the garlic and adds a subtle sweetness without making the dip taste like onion dip.
• 1/4 tsp black pepper: Freshly ground pepper adds just enough bite to keep things interesting.
• 2 tbsp chopped green onions: These add a fresh pop of color and mild onion flavor that cuts through the richness.
• 2 tbsp crumbled blue cheese: Optional but highly recommended for true buffalo wing enthusiasts. The funky, sharp flavor is absolute perfection here.

Instructions

Preheat and prepare:

Set your oven to 375°F (190°C) and let it come to temperature while you work. This ensures even cooking and that beautiful bubbly top.

Mix the creamy base:

In a large mixing bowl, combine the softened cream cheese, sour cream, buffalo wing sauce, and ranch dressing. Use a hand mixer or sturdy spoon to beat everything together until completely smooth—no lumps allowed.

Add the aromatics:

Sprinkle in the garlic powder, onion powder, and black pepper. Give it another quick stir to distribute the spices evenly throughout the creamy mixture.

Fold in the chicken and cheese:

Add the shredded chicken, half the mozzarella, and half the cheddar cheese. Use a spatula to fold everything together gently but thoroughly, ensuring every piece of chicken is coated in that spicy, cheesy goodness.

Transfer to your baking dish:

Scoop the mixture into a 1-quart baking dish and spread it into an even layer. I like to use a shallow dish—it gives you more surface area for that golden, bubbly cheese crust.

Add the cheesy topping:

Sprinkle the remaining mozzarella and cheddar cheese over the top. This double-cheese layer creates that irresistible crust that everyone fights over.

Bake until bubbly:

Slide the dish into the oven and bake for 18 to 20 minutes. You're looking for hot, bubbly cheese that's just starting to turn golden around the edges.

Optional broil for golden perfection:

For that restaurant-quality golden top, switch your oven to broil for just 2 minutes. Watch it like a hawk—broilers can go from golden to burnt in seconds.

Rest and garnish:

Let the dip cool for 5 minutes before serving. This short rest allows the cheese to set slightly, making it easier to scoop. Sprinkle with green onions and blue cheese crumbles if using.

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Last Thanksgiving, my keto-skeptical uncle took one bite and declared this the best appetizer he'd ever had. He went back for thirds and didn't even miss the bread bowl. That's when I knew this recipe was something special—it wins over even the most devoted carb lovers.

Make It Ahead

You can assemble the entire dip up to 24 hours in advance and keep it covered in the refrigerator. When you're ready to bake, just add 5 to 10 minutes to the cooking time since it'll be starting cold. This makes it perfect for parties and holiday gatherings.

Serving Suggestions

Celery sticks and cucumber slices are classic keto dippers, but don't stop there. I love serving this with pork rinds for extra crunch, or even bell pepper slices for a sweet contrast to the spicy dip. For non-keto guests, regular tortilla chips work wonderfully too.

Storage And Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and get even better overnight. Reheat gently in the oven at 350°F until warmed through, or microwave in 30 second intervals, stirring between each.

• Never reheat this on high power—the cheese will separate and become oily
• If the dip seems thick after refrigeration, stir in a splash of ranch or sour cream before reheating
• This dip actually freezes well for up to a month, though the texture may be slightly creamier upon thawing

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Watch this dip disappear at your next gathering, and enjoy being the person everyone asks for the recipe. It's become my signature dish for a reason—it just works every single time.

Recipe FAQs

→ What type of chicken works best?

Shredded rotisserie or poached chicken breast offers tender texture and blends well with the creamy base.

→ Can I adjust the spiciness level?

Yes, add more buffalo sauce or a few dashes of hot sauce to increase heat according to taste.

→ What cheeses are used in this dish?

This dip combines cream cheese, mozzarella, sharp cheddar, and optionally blue cheese for garnish, creating a rich cheesy flavor.

→ How should this dish be served?

Serve warm with celery sticks, cucumber slices, or keto-friendly crackers for an easy appetizer or snack.

→ Can I make this ahead of time?

Yes, prepare in advance and store in an airtight container in the refrigerator for up to three days, reheating gently before serving.