This Buffalo Chicken Dip Recipe is a keto friendly appetizer that everyone loves. Loaded with flavor and just enough spice, it’s a hit at every party we attend.
Keto Buffalo Chicken Dip
Buffalo sauce and chicken are a match made in heaven. Actually, Buffalo sauce and just about anything are a match made in heaven. Yes, I really do put it on everything! I have an entire Pinterest board dedicated to recipes using Buffalo sauce, and it’s one of my very favorites.
I don’t know many people that don’t go crazy for Buffalo chicken dip, so it’s an easy choice when you’re invited to a potluck or party.
Since it’s both gluten-free and keto-friendly, I know I can take it anywhere and everyone can enjoy it! This also can be made in advance, portioned, and frozen for a fast option for lunch or a snack in a hurry.
Can I Use Rotisserie Chicken?
Yes! If you have leftover chicken you can by all means use that, but rotisserie chicken is also great here. I usually spend a little more to get an organic chicken, but even then they’re usually under $10. If you’re lucky enough to find them on sale at the end of the day, you can even separate the meat into freezer bags so you always have some on hand for this buffalo chicken dip recipe or for other recipes, like Buffalo chicken taquitos.
When you get home, pull the skin off the chicken and shred the meat. You can do this by pulling it with a fork – or just throw it in your stand mixer if you have one. It’s kind of amazing how quickly and easily it shreds this way. Honestly, I probably use my mixer for shredding chicken more often than I do to bake!
Can This Buffalo Chicken Dip Recipe be Made in a CrockPot?
Yes! This is the perfect buffalo chicken dip for Crock Pot users. Spray your slow cooker with non-stick spray, then pour the mixture in and top with a bit of extra cheese and sliced jalapenos. Cook on low for 2 hours before serving. It will be super warm and bubbling – so good! Plus you can keep it on the warm setting so it stays nice and hot all night. Not that it ever lasts long since it always gets gobbled right up!
Use a Crock Pot liner (affiliate link) to make it even easier to remove from the slow cooker and clean the pot later.
What’s the Best Buffalo Sauce to Use?
Franks, Franks, Franks.
Other people might try to tell you other brands are just as good, but here in Upstate NY, it’s all Frank’s all the time. I’ve tried tons of other brands, but nothing compares.
Be sure to get the original Red Hot sauce – not the wing sauce, which has other ingredients like butter flavor and canola oil. The original sauce is made with just cayenne peppers, vinegar, salt, and garlic powder.
What are the Best Keto Dipping Options?
If you are making this specifically as a keto treat, you’ll need low carb dippers!
- Pork Rinds (original – barbecue often has added sugar)
- Celery sticks
- Sliced bell peppers
- Carrot sticks (in moderation)
If you aren’t concerned with carbs and just want a delicious, spicy treat tortilla chips are the way to go. I especially love blue corn varieties!
How to Make Buffalo Chicken Dip
This dip is so easy to make! Trust me, it will become a favorite since you only need a bowl, a spoon, measuring cups, and a baking dish. So little cleanup needed!
Preheat your oven and spray the baking dish with nonstick spray. Then, mix together the shredded chicken, cream cheese, mozzarella cheese, Buffalo sauce, and seasonings. A lot of people also add Ranch or blue cheese dressing, but since I don’t eat mayo I use sour cream instead. If you want, you can swap some of the mozzarella for blue cheese crumbles – it’s so good!
Pour it into your baking dish, top with extra cheese and jalapenos. Then bake until it’s hot and bubbly! That’s all there is to it!
This dip is great served warm, but is also delicious cold. If you have leftovers, just make sure you cover them well and refrigerate. They are good for up to 3 days if refrigerated properly. Or, as mentioned above, you can freeze them for longer storage.
More Dip Recipes
Looking for more healthy dip recipes? Here are some of my favorites!
- Low-Carb Greek Yogurt Dip
- Dairy-Free Chipotle Dip
- Roasted Red Pepper Dip
- Spicy Bacon and Scallion Dip
- Roasted Eggplant & Red Pepper Dip
- 3 cups shredded cooked chicken
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/3 cup Frank's RedHot, or your favorite Buffalo sauce
- 1/2 cup sour cream
- 1/4 cup crumbled blue cheese (optional)
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- Pickled jalapenos, for topping
- Preheat oven to 350 degrees. Spray a baking dish with nonstick cooking spray.
- In a large mixing bowl combine the chicken, cream cheese, mozzarella cheese, buffalo sauce, sour cream, blue cheese (if using) and seasonings. Mix until well combined.
- Pour the dip into the prepared baking dish and bake for 20-25 minutes, or until the top is browned and bubbling.
- Remove from oven and top with sliced jalapenos.
Nutrition InformationYield 8 Serving Size 1/8th recipe
Amount Per Serving Calories 290Total Fat 23gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 9gCholesterol 95mgSodium 561mgCarbohydrates 4gNet Carbohydrates 4gFiber 0gSugar 2gProtein 18g