If you love the flavor of buffalo wings and creamy dips, this easy Keto Buffalo Chicken Dip recipe is a dish you’ll absolutely love. It’s creamy, cheesy, a little spicy, and super flavorful!
We love this easy appetizer and it’s our go-to whenever we have leftover chicken. It’s quick to make and much easier to eat than a buffalo chicken wing (although we love those, too)! My mom makes this often when we get together because it’s mine and my daughter Katie’s favorite dip.
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Is Buffalo sauce keto friendly?
The short answer is yes, buffalo sauce is keto friendly, especially if you make your own. Most ready-made sauces you purchase are also keto friendly although there are some that aren’t (even some that are specifically marketed for the keto diet). I make my own homemade keto buffalo sauce and the post also has suggestions for what brands to buy and what to look out for.
How many carbs are in Buffalo dip?
A serving of this keto buffalo dip has 3g net carbs. It’s calculated based on 8 servings for the batch, which is a good-sized portion.
Store-bought ranch dressing usually clocks in around 2-4 grams of net carbs per serving. There are some decent keto-friendly versions (we really like Sir Kensingtons) that will reduce that amount to about 1 gram. There’s only 1/4 cup of ranch dressing in this recipe but it will still have a small impact if you use a lower-carb dressing.
You can also omit the crumbled blue cheese crumbles to reduce the net carbs even more. I’m way too much of a blue cheese lover to leave it out but even I still love keto buffalo chicken dip without it.
Can you freeze Keto Buffalo chicken dip?
Yes, you can freeze it! It’s best if you freeze it after mixing everything together but before baking; this will help prevent it from separating when it’s thawed and heated. Put the mixture in a small, freezer-safe container and freeze it for up to three months.
Let it thaw overnight in the refrigerator before baking, or use a freezer-to-oven casserole dish and increase the cooking time.
Why does Buffalo chicken dip separate?
Leftover buffalo chicken dip can separate when it’s reheated but this is usually only minimal. It helps if the sauce is completely mixed together and smooth before adding the other ingredients. Make sure the cream cheese is very soft before attempting to mix it. Heating it for 30 seconds in the microwave can help make this easier and faster.
How to make it in a slow cooker
Follow the instructions through step 3 in the recipe below. Transfer the mixture to a crockpot. Cook it on high for about 1 1/2 hours or until it’s completely hot all the way through. Turn the crock pot to the warm setting.
What to use for dipping
- You might think we’re crazy, but Belgian endive is our absolutely favorite way to dip into just about everything. It has very little flavor, is sturdy enough to scoop into even heavier dips, and it’s shaped like a little scoop.
- Of course, there’s nothing like a crunchy, salty tortilla chip. We love Quest chips although you need to spoon the dip onto the chip as they’re pretty fragile. Genius Gourmet chips are a little sturdier and also really good.
- Celery sticks are an obvious but super delicious choice.
- Parmesan crisps are pretty good, too. We love these from Trader Joe’s and they’re a little sturdier, too.
- Pork rinds are popular for dipping. 4505 is our favorite brand.
- Make your own bread with fathead dough or toast up some keto-friendly baguette slices.
Tips and Variations
- This recipe has a little chopped celery added which adds nice crunch. It’s completely optional but we really love it.
- Use shredded rotisserie chicken or leftover grilled, shredded chicken breast for the best results. Canned chicken will also work but I use that only if I don’t have anything else.
- Instead of chicken, try cooked shrimp! This is actually my favorite way to make it – so good!
- Add more or less buffalo sauce depending on how spicy you like it. You can also use Frank’s Original Hot Sauce in place of buffalo sauce – it’s delicious and will give even more heat.
- If you really like heat, mix in some chopped or sliced jalapeños.
- To make it even creamier, add more cream cheese or mix in a little sour cream.
- If you’re a cheese lover, add more shredded cheese to the top before baking.
- This recipe is easily doubled or tripled to serve more people.
- 8 oz cream cheese, softened
- 1/3-1/2 cup buffalo wing sauce
- 1/4 cup ranch dressing (or blue cheese but the carbs will increase slightly)
- 1/4 tsp coarse salt
- 2 cups cooked chicken, shredded or chopped
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped celery (optional)
- 1/4 cup crumbled blue cheese
- 2 tbsp chopped green onion or parsley
- Preheat the oven to 350F.
- In a medium-sized mixing bowl, mix together the cream cheese, buffalo sauce, dressing, and salt until it's smooth. Add the chicken and mix until it's coated. Stir in the cheddar and mozzarella (stir in the celery also, if using).
- Pour into a small baking dish (about an 8x8) and spread it out using a spatula.
- Bake for 20-25 minutes or until it's hot and bubbly on the sides. Remove from the oven and sprinkle with the blue cheese and green onions.
- Transfer the mixture to a crockpot. Cook it on high for about 1 1/2 hours or until it's completely hot all the way through.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 267Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 76mgSodium: 633mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 14g
This data was provided and calculated by Nutritionix.