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Keto Buffalo Chicken Dip - Creamy, Spicy, and Crowd-Friendly

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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 works great)
  • 8 oz cream cheese, softened
  • 1/2 cup buffalo wing sauce (choose a no-sugar-added brand)
  • 1/3 cup ranch dressing or blue cheese dressing (check for low-carb)
  • 1 cup shredded mozzarella
  • 1/2 cup shredded sharp cheddar
  • 2 tbsp crumbled blue cheese (optional, for extra tang)
  • 1–2 tbsp unsalted butter (optional, for extra silkiness and heat balance)
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika (optional)
  • Salt and pepper, to taste
  • For serving: celery sticks, cucumber rounds, bell pepper strips, pork rinds, cheese crisps, or keto seed crackers
  • For garnish: chopped green onions or fresh chives

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a small baking dish or oven-safe skillet.
  2. Soften the cream cheese. If it’s cold, microwave it in 10–15 second bursts until spreadable. This helps everything mix smoothly.
  3. Mix the base. In a large bowl, combine cream cheese, buffalo sauce, ranch or blue cheese dressing, garlic powder, onion powder, smoked paprika, and butter (if using). Stir until creamy and well blended.
  4. Fold in the cheeses. Add mozzarella, cheddar, and blue cheese crumbles. Stir to combine.
  5. Add the chicken. Gently mix in the shredded chicken until fully coated. Taste and adjust salt and pepper.
  6. Transfer to the dish and spread evenly. If you want extra cheese on top, sprinkle a little more cheddar or mozzarella.
  7. Bake for 18–22 minutes, until hot and bubbly around the edges. If you like a browned top, broil for 1–2 minutes at the end.
  8. Garnish and serve. Top with chopped green onions or chives. Serve hot with low-carb dippers.