Keto Buffalo Chicken Dip (Easy, Low-Carb Party Favorite)

Key Information

– Prep Time: 10 minutes
– Cook Time: 20 minutes (oven) / 4 hours (slow cooker)
– Total Time: 30 minutes (oven) / 4 hours 10 minutes (slow cooker)
– Servings: 8
– Difficulty: Easy
– Dietary: Keto, Low-Carb, Gluten-Free

Equipment Needed

– Large mixing bowl
– 9×9-inch baking dish or slow cooker
– Rubber spatula
– Measuring cups and spoons
Alternative: Any oven-safe dish around 1-quart capacity

Ingredients

Base Mixture

– 2 cups shredded chicken (450g) [rotisserie or cooked breast]
– 8 oz cream cheese (225g), softened
– 1/2 cup buffalo sauce (120ml) [Frank’s RedHot recommended]
– 1/4 cup sour cream (60ml)

Cheese Layer

– 1½ cups shredded mozzarella (170g)
– 1½ cups shredded cheddar (170g)
– 2 tablespoons crumbled blue cheese (optional)

Seasonings

– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1 teaspoon paprika

Garnish

– 2 green onions, sliced
– Extra blue cheese crumbles

Method

1. Preheat oven to 350°F (175°C)

2. Mix base ingredients:
– Beat softened cream cheese until smooth
– Stir in buffalo sauce and sour cream
– Fold in shredded chicken

3. Add seasonings:
– Mix in garlic powder, salt, and paprika
– Fold in 1 cup each of mozzarella and cheddar

4. Transfer and top:
– Pour mixture into greased baking dish
– Top with remaining cheese

5. Bake for 20 minutes until bubbling and golden

Crucial Tips

– Let cream cheese reach room temperature
– Don’t overbake – cheese should melt but not brown
– For spicier dip, add extra buffalo sauce
– Internal temperature should reach 165°F (74°C)

Storage & Variations

Storage:

– Refrigerate up to 3 days
– Reheat at 300°F for 10 minutes

Common Mistakes:

– Using cold cream cheese (results in lumps)
– Adding too much buffalo sauce (makes dip runny)

Variations:

– Slow cooker: Cook on LOW 4 hours
– Spicy version: Add 1 teaspoon cayenne
– Milder version: Replace half buffalo sauce with ranch

Serve with celery sticks, cucumber slices, or low-carb crackers for perfect keto snacking.