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Keto Buffalo Chicken Dip

A warm and cheesy Keto Buffalo Chicken Dip that combines shredded chicken with creamy cheese and spicy Buffalo sauce, perfect for gatherings or cozy evenings.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken You can use rotisserie chicken or boil your own.
  • 8 oz cream cheese, softened This adds that rich, creamy texture.
  • 1 cup shredded cheddar cheese Opt for full-fat cheese for the best flavor.
  • 1/2 cup Frank's RedHot sauce The star ingredient for that signature spiciness!
  • 1/2 cup ranch dressing Ensure it’s sugar-free to stay within keto guidelines.
  • 1/4 cup green onions, chopped For a fresh garnish.
Optional Dippers
  • fresh celery or carrots For dipping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the softened cream cheese and ranch dressing until smooth.
  3. Stir in the shredded chicken, Buffalo sauce, and half of the cheddar cheese until everything is well mixed.
  4. Transfer the mixture into an oven-safe baking dish and sprinkle the remaining cheddar cheese on top.
Cooking
  1. Bake in the preheated oven for about 20-25 minutes, or until the cheese is completely melted and bubbling.
  2. Remove from the oven and garnish with chopped green onions. Serve warm with your favorite keto-friendly dippers!

Notes

If you want a milder version, consider substituting the Frank’s RedHot sauce with a mild chili sauce. You can also swap ranch dressing with blue cheese dressing. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. To reheat, thaw and warm in the oven or microwave.