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Creamy low carb buffalo chicken dip in a white baking dish, topped with green onions and hot sauce, with a spoon lifting a portion.
Daniel

Low Carb Buffalo Chicken Dip

Creamy, spicy, and totally addictive - this keto-friendly party dip delivers all the buffalo wing flavor without the carbs.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 3 cups cooked chicken shredded or diced, from rotisserie or poached
For the Creamy Base
  • 8 oz cream cheese softened, full-fat
  • 0.5 cup sour cream full-fat
  • 0.5 cup mayonnaise
For the Buffalo Flavor
  • 0.5 cup Frank's RedHot Original or your preferred buffalo sauce
  • 1 tbsp ranch seasoning mix dry powder, not prepared dressing
  • 1 tsp Worcestershire sauce
For Topping
  • 0.5 cup crumbled blue cheese divided
  • 1 cup shredded cheddar cheese sharp, divided

Equipment

  • 9-inch pie dish or 8x8 baking dish
  • Medium mixing bowl
  • Large skillet

Method
 

Prep
  1. Preheat oven to 375°F. Let cream cheese sit at room temperature for 20 minutes to soften, or microwave in 15-second bursts until spreadable.
  2. In a large bowl, beat softened cream cheese until smooth with a wooden spoon or hand mixer. Add sour cream and mayonnaise, mixing until completely combined with no lumps.
  3. Stir in buffalo sauce, ranch seasoning, and Worcestershire until the mixture is uniformly orange-pink. Fold in the cooked chicken and half of both cheeses (1/4 cup blue cheese, 1/2 cup cheddar), making sure chicken is evenly coated.
  4. Spread mixture into an ungreased 9-inch pie dish or 8x8 baking dish. Top with remaining blue cheese and cheddar. Bake uncovered for 20-25 minutes until bubbling at the edges and the top is lightly browned in spots.
  5. Let rest 5 minutes before serving - the dip will be molten hot straight from the oven. Serve with celery sticks, cucumber rounds, pork rinds, or low-carb crackers.

Notes

For extra heat, stir in 1-2 tablespoons of the buffalo sauce reserved from the 1/2 cup, or add a pinch of cayenne. This dip reheats beautifully - cover with foil and warm in a 350°F oven for 15 minutes, or microwave in 60-second bursts stirring between each. Make it up to 2 days ahead and refrigerate unbaked; add 5-10 minutes to the baking time if going straight from cold.