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Keto Buffalo Chicken Dip - Creamy, Spicy, and Perfect for Sharing

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked shredded chicken (rotisserie or poached works well)
  • 8 ounces cream cheese, softened
  • 1/2 cup buffalo hot sauce (such as Frank’s RedHot; adjust to taste)
  • 1/2 cup ranch dressing or blue cheese dressing (choose a low-carb brand)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup crumbled blue cheese (optional, for extra tang)
  • 2 tablespoons unsalted butter (optional, for extra richness)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • 2 tablespoons chopped green onions or chives, for garnish

Method
 

  1. Preheat the oven. Set your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish or similar.
  2. Soften the cream cheese. If it’s not already soft, microwave the cream cheese in a bowl for 20–30 seconds until spreadable. This helps everything mix smoothly.
  3. Mix the creamy base. In a large bowl, combine cream cheese, buffalo sauce, ranch or blue cheese dressing, garlic powder, onion powder, and smoked paprika. Stir until smooth and uniform. Add the butter if using for extra richness.
  4. Fold in the chicken and cheeses. Add shredded chicken, mozzarella, half the cheddar, and blue cheese (if using). Mix until the chicken is well coated.
  5. Taste and adjust. Add salt and pepper to taste. If you want more heat, add more hot sauce. For extra creaminess, add a splash more dressing.
  6. Transfer to the baking dish. Spread the mixture evenly. Sprinkle the remaining cheddar over the top for a nice crust.
  7. Bake. Bake for 20–25 minutes, until the dip is bubbling at the edges and the top is lightly golden.
  8. Garnish and serve. Let it rest for 5 minutes. Top with chopped green onions. Serve warm with celery sticks, cucumber rounds, bell pepper strips, pork rinds, or low-carb crackers.
  9. Slow cooker option. Combine everything in a small slow cooker and heat on Low for 2–3 hours, stirring once. Switch to Warm for serving.

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