This Low Carb Keto Buffalo Chicken Dip is super-quick to make and flavor-packed. This recipe is one of my favorite appetizers, and I think that you will agree that it will keep your tastebuds singing. Perfect for game day, a grill out, or any casual entertaining.
As a University of Florida graduate, game day is pretty serious business around here.
One of my favorite parts of my week is when I plan my game day menu.
One of my go-to recipes is this Low Carb Buffalo Chicken Dip.
It is creamy goodness that the whole crowd will love. While it is easy to fit into your keto diet macros, this is one that even carb-lovers will go wild for.
Ingredients
- Cream Cheese: You will want full-fat cream cheese at room temperature.
- Mayonnaise: Make sure you choose a sugar-free mayo to keep this recipe keto-friendly.
- Ranch Dressing: You can buy ranch, but I like to make my homemade keto ranch dressing for this.
- Buffalo Hot Sauce: Frank's is my go-to brand; you can use your favorite brand; make sure you check the label.
- Shredded Chicken: Use a rotisserie chicken as a time saver, or shred any leftover chicken you have. Either chicken breasts or chicken thighs work just fine here.
- Blue Cheese Crumbles: A block of blue cheese that you crumble yourself will have the most flavor.
- Cheddar Cheese: Shred your own for the most flavor and to avoid additives in pre-shredded cheese. For milder flavor, mozzarella cheese is a great option.
Tips & Tricks
- Adjust the Heat: Customize the spiciness by adjusting the amount of buffalo hot sauce. Start with less if you're sensitive to heat, and add more if you like it extra spicy. If you want it even spicier, you could add ¼ teaspoon of cayenne pepper. (Just be careful, it is easy to overdo the heat here.)
- Cream Cheese Softening Tip: To soften cream cheese quickly, cut it into small cubes. It will take about 20 minutes at room temperature for it to soften.
- Leftover Magic: Use leftovers as a filling for lettuce wraps or stuffed bell peppers. It's a great way to use up the last bit of dip and reinvent your meals.
- Keep It Warm: Serve this dip in a slow cooker set on keep warm to ensure the perfect temperature throughout your gathering.
How to Make Low Carb Buffalo Chicken Dip
First, preheat your oven to 350. (Skip if you are using your slow cooker.) In a food processor combine the softened cream cheese, mayonnaise, ranch dressing, and hot sauce. Process until smooth. (If you don’t have a food processor you can combine in a bowl.)
Next, transfer the mixture to a bowl and mix with the shredded chicken and blue cheese crumbles.
After that, sir until thoroughly combined.
Transfer to an 8 x 8 casserole dish or your slow cooker.
Finally, top with cheese and bake for 25 minutes, or slow cook on low for 2 to 4 hours.
Frequently Asked Questions
What are good low-carb serving options?
This dip is great served with cut vegetables like cauliflower, broccoli, red pepper, and celery. Carrot sticks are a great low carb (but not keto) option. Keto tortilla chips or keto crackers are also fabulous options for serving with this keto buffalo chicken dip recipe.
Can this recipe be made ahead?
Yes, you can make this recipe up to a day ahead of time and store it covered in the refrigerator.
Can you freeze this recipe?
You can freeze this recipe for up to a month. Omit the cheese on top, and cover tightly with saran wrap and then heavy-duty foil. Allow to thaw out in the refrigerator overnight. Add the cheese on top, and cook as directed.
Variations
- Use sour cream in place of the mayonnaise.
- Add ¼ teaspoon each of cayenne pepper and smoked paprika.
- Use shredded mozzarella in place of the cheddar.
- Add 1 tablespoon gluten-free Worcestershire sauce.
If You Like This Recipe You May Also Like:
- This Keto Peanut Sauce is exceptional with chicken wings, and also amazing as a dip for vegetables.
- Keto Pimento Cheese is the perfect easy appetizer that the whole crowd will love.
- Keto Zucchini Chips are crispy and satisfying! A way better alternative to traditional chips which can leave you feeling suboptimal.
Keto Buffalo Chicken Dip
Ingredients
- 8 ounces cream cheese full-fat, softened
- 1 cup mayonnaise
- ½ cup ranch dressing
- ⅔ cup buffalo hot sauce like Frank's
- 2 cups shredded chicken
- ½ cup blue cheese crumbles
- 4 ounces cheddar cheese shredded
- For garnish: blue cheese crumbs green onions, parsley, jalapeños
Instructions
- Preheat oven to 350 degrees. (Skip if you are using your slow cooker.)
- In a food processor, combine cream cheese, mayonnaise, ranch dressing, and buffalo sauce.
- Process until smooth.
- Transfer to a bowl and stir in shredded chicken and blue cheese crumbles.
- Transfer to an 8 x 8 baking dish or your slow cooker
- Top with cheddar cheese and cook for 25 to 30 minutes or slow cook for 2 to 4 hours.
Notes
Variations
- Use sour cream in place of the mayonnaise.
- Add ¼ teaspoon each of cayenne pepper and smoked paprika.
- Use shredded mozzarella in place of the cheddar.
- Add 1 tablespoon gluten-free Worcestershire sauce.
Stephanie Hirsch says
Not a fan of blue cheese, do you have a recommendation as a replacement?
Wendy Polisi says
You could use goat cheese or skip it.