Keto Buffalo Chicken Dip (Print)

Creamy, spicy buffalo dip with shredded chicken and melted cheeses, perfect for easy low-carb snacking.

# Ingredient List:

→ Proteins

01 - 2 cups cooked, shredded chicken breast

→ Dairy

02 - 8 oz cream cheese, softened
03 - 1 cup shredded mozzarella cheese
04 - 1/2 cup shredded sharp cheddar cheese
05 - 1/2 cup sour cream

→ Sauces & Flavorings

06 - 1/2 cup buffalo wing sauce
07 - 1/4 cup ranch dressing
08 - 1/2 tsp garlic powder
09 - 1/2 tsp onion powder
10 - 1/4 tsp black pepper

→ Garnish

11 - 2 tbsp chopped green onions
12 - 2 tbsp crumbled blue cheese

# How-To Steps:

01 - Preheat oven to 375°F.
02 - Combine cream cheese, sour cream, buffalo wing sauce, and ranch dressing in a large mixing bowl. Mix until completely smooth.
03 - Stir in garlic powder, onion powder, and black pepper until evenly distributed.
04 - Add shredded chicken, half the mozzarella, and half the cheddar cheese. Stir until thoroughly combined.
05 - Transfer mixture to a 1-quart baking dish and spread into an even layer.
06 - Sprinkle remaining mozzarella and cheddar cheese evenly over the top.
07 - Bake for 18 to 20 minutes until hot and bubbly throughout.
08 - For golden brown topping, broil for 2 minutes watching closely to prevent burning.
09 - Let cool for 5 minutes. Top with green onions and crumbled blue cheese if desired.
10 - Serve warm with celery sticks, cucumber slices, or keto-friendly crackers.

# Expert Suggestions:

01 -
  • That moment when someone asks if it's really keto because it tastes too good to be diet food
  • The way the cheese bubbles and browns on top while the underneath stays impossibly creamy
  • Watching people who never count carbs suddenly become very interested in your eating plan
02 -
  • Cold cream cheese creates tiny white specks that never fully blend into the sauce, no matter how long you mix
  • Letting it rest before serving seems optional but the flavors actually need those minutes to settle and marry
  • The dip thickens as it cools, so serve it while it's still lava-hot for the best texture
03 -
  • Use a hand mixer on low speed to get the base silky smooth without splashing hot sauce all over your kitchen
  • Shred your own cheese from blocks instead of buying pre-shredded bags because the anti-caking agents can make the dip slightly grainy

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