Keto Buffalo Chicken Dip Recipe

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Keto Buffalo Chicken Dip 


Ingredients

  • 2 to 3 cups cooked chicken, shredded (rotisserie or canned chicken works great)

  • 1 block (8 oz) cream cheese, softened to room temperature

  • ½ cup to ¾ cup Buffalo wing sauce (like Frank's RedHot—ensure it's the "wing sauce" or pure hot sauce without added sugars)

  • ½ cup full-fat Ranch or Blue Cheese dressing (check the label for low/no sugar)

  • 1 ½ cups shredded cheddar or Monterey Jack cheese, divided

  • ¼ cup blue cheese crumbles

  • 2 green onions (scallions), thinly sliced

  • For dipping: Celery sticks, cucumber slices, bell pepper strips, or keto-friendly crackers/pork rinds

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a round baking dish (like the one in the photo) or a 9x9-inch pan.

  2. Mix the Base: In a large mixing bowl, combine the softened cream cheese, Buffalo sauce, and Ranch (or Blue Cheese) dressing. Stir or use a hand mixer to blend until it is completely smooth and creamy.

  3. Fold in Chicken and Cheese: Fold the shredded chicken and 1 cup of the shredded cheddar cheese into the cream cheese mixture until everything is well coated.

  4. Assemble the Dip: Spread the chicken mixture evenly into your prepared baking dish.

  5. Add the Toppings: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top. Scatter the blue cheese crumbles over the cheddar layer.

  6. Bake: Bake uncovered for 15 to 20 minutes, or until the edges are bubbling and the cheese on top is completely melted and gooey.

  7. Garnish and Serve: Remove from the oven and immediately sprinkle the fresh sliced green onions over the top. Serve hot alongside your favorite crispy, low-carb vegetables or keto chips!


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