This is the best Buffalo Chicken Dip! It’s an easy to make recipe perfect for a party and Keto-friendly and low carb.
Who loves Buffalo Wings? I know I do, and so does my whole family. But sometimes though you just aren’t in the mood for messy wings, and that is why this Buffalo Chicken Dip is just for you! It’s Low Carb, easy to make, and just so delicious.
I’ve made this more times than I can count for so many different people and it’s definitely a crowd-pleaser. So next time you are thinking of making something new, or maybe you are blocked and can’t think of anything to make at all, give this Keto Buffalo Chicken Dip a try and I promise you won’t be disappointed.
Ingredients You Need to Make Buffalo Chicken Dip –
Chicken – I use 20 oz of canned chicken which I find to be so easy and delicious too. Or you can use a rotisserie chicken already cooked which also will make it easy and fast. But if you prefer taking raw chicken and boiling and shredding it be my guest.
Buffalo Sauce – My favorite is Frank’s Red Hot Buffalo Sauce. You can use your favorite one, but just make sure it’s Buffalo and not just regular hot sauce.
Ranch Dressing – I always use Hidden Valley Ranch, just you might have another one you prefer, and that’s totally fine. The ranch makes it creamy and cools down the heat of the buffalo a bit. If you’re like me who doesn’t love super spicy, that’s an important ingredient and use liberally.
Cream Cheese – I love cream cheese based dips and how they come out. Soften your cream cheese first, it will make it easier to work with.
Mozzarella Cheese – I prefer to use mozzarella because it’s a mild flavor and it makes the dip so nice and stringy. You can use a different kind if you want, but I wouldn’t choose one that has too strong of a flavor, you don’t want it to overpower the other ingredients.
What Can be Changed with this Keto Buffalo Dip?
Just a few things that I’ve adjusted here and there depending on who I’m serving it for:
Depending on how spicy you like it, you can add more of the Red Hot Buffalo Sauce. I really don’t like it too spicy so I stick with only a ½ cup. But feel free to add more.
My brother and sister in law make this recipe a lot too for their friends back in Italy. But they do it a tad bit different than me. They use dark meat chicken, and I use chicken breast.
They also add more of the buffalo sauce and ranch for a different consistency. They make it with 1 cup of buffalo and 1 cup of ranch which makes it a lot less solid and slightly more runny if you like your dips that way. They swear their dip is better than mine, but I’m not sure I would go that far. 😉
Easy Step by Step Instructions for How to Make Buffalo Chicken Dip
Turn the oven on 350 degrees to preheat it. Take out the cream cheese and let soften for a bit on the counter. It doesn’t need to be long, just enough to be able to mix it.
Once the cream cheese is softened up, put it in a medium sized mixing bowl. Add the ranch dressing and the buffalo sauce.
Mix until almost smooth, don’t go crazy though it’s ok to have some lumps.
Drain the water out of the cans of chicken. Once drained, take the chicken out of the cans and pull it apart and spread it while in your hands adding it to the bowl. Mix well.
Add the shredded mozzarella, and mix everything together.
Put into a casserole dish and bake for about 30 minutes.
This Buffalo Chicken Dip is Keto and Low Carb, Right?
In a word…Yes. Besides being so yummy, easy and a major crowd-pleaser, it’s perfect for you guys who are doing Keto or just trying to cut back on the carbs.
1 Serving (½ cup) = Only 3.6 Total Carbs and NET Carbs.
See I told you it’s low carb.
Can I Make this Keto Buffalo Chicken Dip Ahead of Time?
You can prepare this dip ahead of time and that will make it even easier for you. Mix all the ingredients together and cover with plastic wrap and keep in the fridge for up to 2 days. When you are ready to bake, remove the plastic wrap and bake as instructions specify.
This step makes is so nice when you are busy and don’t have time to prepare this the day you need it for. I’ve done this several times, even just preparing it the morning of is so helpful.
How do you Make this Buffalo Dip in a Crockpot?
Isn’t it nice to have food that is either made completely ahead of time or have all of the prep work done before your company shows up?
Cooking the Buffalo Chicken Dip in the crock pot is one of those recipes that you can just whip right up ahead of time, and have it cooking while you are making other dishes, or even doing your last-minute cleaning before company arrives.
Another added benefit to making this recipe in a crock pot is that it travels well to someone else’s house. It will stay nice and hot on your car ride.
Here’s what you need to keep in mind though, if you make it in a crock pot, it’s going to take a couple of hours. This is a quick and simple way to make it in the crockpot:
Stir all the ingredients until well-combined in the crock pot.
Cook on low for about 1 ½ -2 hours.
You’ll know it’s done when all the cheese is melted and the dip will start to bubble on the edges. To ensure even cooking, stir occasionally.
What is the Best Hot Sauce for Buffalo Chicken Dip?
There’s only one hot sauce that’s even worth talking about. Frank’s RedHot Sauce is the absolute best, hands down. It’s the only hot sauce I ever use.
It’s flavorful, has the right about of spice and is very affordable. You’re going to find it at any grocery store, or you could always get it on Amazon.
What Cheese Goes Best with Buffalo Chicken Dip?
I always use shredded Mozzarella, I like the mild flavor that way I taste more of the chicken and hot sauce. But a lot of people I know really like to use shredded cheddar cheese.
At first, I didn’t like it with the cheddar cheese and now after trying it on top, I’m so obsessed!!
Fresh Grated Cheese or Bag of Pre-shredded Cheese?
I’d say this is a kinda minor thing but for the most part, freshly shredded cheese is going to be the better option. I believe it has something to do with whatever extra agent they add to the package.
However, when you’re in a rush or happen to have it in your fridge then, of course, go ahead and use the pre-shredded. It will still do the trick.
Should I Make Buffalo Chicken Dip with Canned Chicken or Fresh?
I’d say it’s your preference. I prefer to use canned chicken. I find it way easier and quicker, plus I always keep about 4-8 cans in my pantry at all times. Cause you just never know when you’re in the mood to make this dip, and sometimes you don’t have the time to run to the grocery store.
But you can use a rotisserie chicken instead. Also easy to use, but you will have to shred the whole thing which is a little bit more work, but also just as delicious, and maybe better.
What to Serve Buffalo Chicken Dip with?
There are lots of yummy options you can serve with a great buffalo chicken dip like this one, both low carb and non-low carb options:
I recently just started eating it with celery sticks, and surprisingly I loved it! It’s the perfect crunch for this dip without the carbs!!
Another way to keep it low carb, is by serving it in a lettuce cup. I personally haven’t tried it yet, but I’ve heard lots of good things from other people who have.
Whether you are using veggies sticks or some type of cracker or chip, try and make sure that they are sturdy. No one likes to dip something have it break while still in the bowl. Right?? I know I hate it!
Can I use Blue Cheese instead of Ranch Dressing?
Yes, you can substitute Blue Cheese instead of Ranch. Blue cheese is a thicker consistency and going to have a much bolder flavor, with chunks of pungent blue cheese. Whereas ranch is a smoother consistency and has a more mild flavor.
I feel like a lot of people either love one and hate the other, so go with whichever one you love. If you love to dip your wings in blue cheese then, by all means, give this variation a try.
I personally haven’t tried this way yet, but I have heard of a lot of others trying it and having good success with it. Leave me some comments and let me know what you think.
How Can I Store Buffalo Dip?
Honestly, my husband and I love to have this dip as leftovers the next day or even 2 days later.
I can’t tell you exactly how many days it will last in the fridge cause it never lasts more than 2 days in mine. But put it into an airtight container and it should be fine for at least a few days.
Can I Freeze My Chicken Dip After it’s Cooked?
I’ve never tried this before but I’ve read about it from others. The consensus is that it is NOT RECOMMENDED. A lot of people say that when it is reheated after being frozen, the cheese mixture will become kinda chalky and loses its yummy creamy texture that we all love.
So bottom line, don’t freeze it.
Is this a Superbowl Must Have?
100% YES!!! With only 5 simple ingredients this delicious and super addicting Buffalo Chicken Dip is going to be the first to go at any party, but especially a Super Bowl Party. I guarantee it will be a hit!
Other Similar Recipes:
If you’re in the mood for some other Keto Chicken recipes then try our:
This Low Carb Buffalo Chicken Dip is a terrific appetizer recipe for gatherings or dinner parties. It’s the perfect blend of ranch, hot sauce, and cheese. Your guests will have the bowl emptied before you even know it!
20 Ounces canned Chicken
8 OuncesCream Cheese (softened)
½ Cup Frank’s Red Hot Buffalo Sauce
½ Cup Hidden Valley Ranch Dressing
8 Ounces Shredded Mozzarella Cheese
Preheat the oven to 350 degrees.
Let cream cheese soften for a little bit. Once softened, put it in a medium-sized bowl.
Add ranch dressing and buffalo sauce. Mix until almost smooth.
Drain cans of chicken, then slightly shred the chicken and add it to the bowl Mix well.
Add shredded cheese, and mix everything.
Put into a casserole dish and bake for about 30 minutes or until its bubbling.
NET CARBS: 3.6 per serving
Shredded rotisserie chicken works well too
To make it spicier, you can add more of the buffalo sauce.
You can use Blue Cheese Dressing instead of Ranch if you prefer, or even do half ranch and half blue cheese.
If you are a blue cheese fan, you can top the dip with blue cheese crumbles.
Replace mozzarella with cheddar, or any other cheese you like.
If cooking in a Crockpot, add all ingredients together and cook on low for about 2 hours.