Simple Keto Low Carb Buffalo Chicken Dip

Game day snacks are serious business in my house. Everyone crowds around the coffee table, ready to dig into something cheesy and spicy. But since going keto, I’ve had to get creative with my favorites. I’m not willing to give up the flavors I love just because I’m watching carbs.

That’s where this buffalo chicken dip comes in. It’s got all the tangy, spicy kick of traditional buffalo dip, but without the carb-heavy crackers or chips. I use Frank’s RedHot because it’s the classic choice, and I always keep shredded chicken in my fridge for quick meals like this. The best part? It comes together in about thirty minutes.

Love spicy food but need to keep it low carb? This dip is for you. Want something that works for a crowd? Same. Honestly, I make this at least twice a month because it disappears that fast.

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What Kind of Chicken Should I Use?

The great news about this buffalo chicken dip is that you can use just about any cooked chicken you have on hand. Rotisserie chicken from the store is probably the easiest option and adds great flavor, plus you can shred it up in just a few minutes. If you have leftover grilled or baked chicken breast in the fridge, that works perfectly too. You can even use canned chicken in a pinch, though I’d recommend draining it well and giving it a quick pat dry with paper towels. Whatever chicken you choose, just make sure it’s fully cooked and shredded into bite-sized pieces so it mixes well with all that creamy, cheesy goodness.

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Options for Substitutions

This dip is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Chicken: Rotisserie chicken is super convenient, but you can use leftover cooked chicken, canned chicken (drained well), or even shredded turkey. If you’re using raw chicken, cook and shred it before adding to the dip.
• Cream cheese: Make sure to use full-fat cream cheese to keep it keto-friendly. In a pinch, you could use Greek cream cheese or mascarpone, though the texture will be slightly different.
• Buffalo sauce: Any hot sauce brand works here – Frank’s RedHot is classic, but feel free to use your favorite. Just check the label to make sure it’s low-carb and doesn’t have added sugars.
• Sour cream: Greek yogurt (full-fat) can replace sour cream if that’s what you have on hand. It’ll add a bit more tang to the dip.
• Mozzarella and cheddar: You can mix up the cheese blend however you like – try pepper jack for extra heat, Monterey Jack for milder flavor, or go all mozzarella if that’s your preference. Just stick with about 3 cups total cheese.
• Blue cheese: Not a fan of blue cheese? Leave it out or replace it with ranch seasoning for that classic buffalo-ranch combo.

Watch Out for These Mistakes While Baking

The biggest mistake people make with buffalo chicken dip is not softening the cream cheese first, which leads to lumps that won’t mix properly – let it sit at room temperature for about 30 minutes or microwave it in 10-second intervals until it’s easy to stir.

Another common error is using chicken that’s too wet, so if you’re using rotisserie chicken or freshly cooked chicken, make sure to pat it dry with paper towels before shredding to avoid a watery dip.

Don’t skip the resting time after baking, as those few minutes allow the dip to thicken up and make it much easier to scoop without it running all over your plate.

For extra flavor, try mixing a tablespoon of ranch seasoning into the cream cheese mixture, and if you like it spicier, add a few dashes of hot sauce along with the buffalo sauce.

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What to Serve With Buffalo Chicken Dip?

Since this is a keto-friendly dip, you’ll want to skip the tortilla chips and go for low-carb dippers instead. Celery sticks are the obvious choice here – they’re crunchy, fresh, and totally classic with buffalo flavors. Bell pepper strips, cucumber slices, and pork rinds also work great for scooping up all that cheesy goodness. If you’re not strictly keto, some crackers or toasted baguette slices would be perfect for serving this at a party or game day gathering.

Storage Instructions

Store: Keep any leftover buffalo chicken dip in an airtight container in the fridge for up to 4 days. It actually tastes great cold too, so sometimes I just eat it straight from the fridge with some celery sticks for a quick snack.

Freeze: This dip freezes really well for up to 3 months. Just let it cool completely first, then store it in a freezer-safe container. When you’re ready to use it, thaw it overnight in the fridge before reheating.

Reheat: Warm it up in the oven at 350°F for about 15-20 minutes until it’s hot and bubbly again, or microwave individual portions for 1-2 minutes. Give it a good stir halfway through to make sure the cheese melts evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2000
• Protein: 120-135 g
• Fat: 140-155 g
• Carbohydrates: 15-20 g

Ingredients

For the dip base:

• 2.25 cups chicken (shredded into bite-sized pieces for better distribution)
• 8 oz cream cheese (softened to room temperature, about 70°F, for easy mixing)
• 1/2 cup buffalo sauce (I always use Frank’s RedHot for that classic flavor)
• 1/3 cup sour cream
• 1 cup mozzarella
• 1 cup cheddar (freshly grated from the block to ensure it melts smoothly)
• 1 green onion
• 1/2 tsp garlic powder

For the topping:

• 1/2 cup mozzarella
• 1/2 cup cheddar
• 2 tbsp blue cheese (I prefer Treasure Cave crumbles for a tangy finish)
• 1 green onion (thinly sliced on a bias for a professional look)

Step 1: Prepare Your Mise en Place and Preheat

• 2.25 cups chicken
• 1.5 cups cheddar
• 1.5 cups mozzarella
• 2 green onions
• 2 tbsp blue cheese

Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish or similar size.

While the oven heats, remove the cream cheese from the refrigerator to soften to room temperature—this ensures it’ll blend smoothly without lumps.

Shred the chicken into bite-sized pieces and set aside.

Grate the cheddar cheese from the block (about 1.5 cups total) and measure out the mozzarella, as freshly grated cheese melts far more smoothly than pre-shredded varieties.

Thinly slice the green onions on a bias and crumble the blue cheese, keeping them separate for layering.

Step 2: Build the Creamy Dip Base

• 2.25 cups shredded chicken from Step 1
• 8 oz cream cheese
• 1/2 cup buffalo sauce
• 1/3 cup sour cream
• 1/2 tsp garlic powder
• 1/2 cup cheddar from Step 1
• 1/2 cup mozzarella from Step 1
• sliced green onions from Step 1

In a large mixing bowl, combine the softened cream cheese, buffalo sauce, sour cream, and garlic powder.

Stir vigorously until smooth and fully incorporated—there should be no cream cheese lumps.

Add the shredded chicken and gently fold it in until evenly distributed throughout the mixture.

Now fold in half of the grated cheddar and half of the mozzarella (about 1/2 cup each), along with most of the sliced green onions, reserving some for garnish.

I like to taste at this point and adjust the buffalo sauce if needed—some prefer it spicier, others more mild.

Step 3: Assemble and Top the Dip

• dip mixture from Step 2
• 1/2 cup cheddar from Step 1
• 1/2 cup mozzarella from Step 1
• 2 tbsp blue cheese crumbles from Step 1

Transfer the creamy dip mixture from Step 2 into your preheated baking dish, spreading it into an even layer.

Top with the remaining cheddar and mozzarella (about 1/2 cup each), distributing it evenly across the surface for consistent melting.

Sprinkle the crumbled blue cheese over the cheese layer—the tanginess will cut through the richness beautifully.

Reserve the remaining fresh green onions for garnish after baking.

Step 4: Bake Until Golden and Bubbling

Place the assembled dip in the preheated 350°F oven and bake for 15-20 minutes, until the cheese is melted and the edges are bubbling—you’re looking for golden spots on top and a gentle bubble around the perimeter.

I prefer to bake it until it’s lightly golden rather than pale, as this develops more flavor in the cheese.

Oven temperatures vary, so check around the 15-minute mark to avoid over-browning.

Step 5: Rest and Serve

• reserved green onion slices from Step 1

Remove the baking dish from the oven and let it rest for 2-3 minutes before serving.

This brief rest allows the dip to set slightly and makes it easier to scoop without it being too loose.

Garnish with the reserved fresh green onions for a pop of color and freshness.

Serve warm with your choice of keto-friendly dippers like celery, cheese crackers, or pork rinds.

Simple Keto Low Carb Buffalo Chicken Dip

Delicious Simple Keto Low Carb Buffalo Chicken Dip recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 cups of dip

Calories 1925 kcal

Ingredients

  

For the dip base::

• 2.25 cups chicken (shredded into bite-sized pieces for better distribution)
• 8 oz cream cheese (softened to room temperature, about 70°F, for easy mixing)
• 1/2 cup buffalo sauce (I always use Frank's RedHot for that classic flavor)
• 1/3 cup sour cream
• 1 cup mozzarella
• 1 cup cheddar (freshly grated from the block to ensure it melts smoothly)
• 1 green onion
• 1/2 tsp garlic powder

For the topping::

• 1/2 cup mozzarella
• 1/2 cup cheddar
• 2 tbsp blue cheese (I prefer Treasure Cave crumbles for a tangy finish)
• 1 green onion (thinly sliced on a bias for a professional look)

Instructions

 

• Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish or similar size. While the oven heats, remove the cream cheese from the refrigerator to soften to room temperature—this ensures it'll blend smoothly without lumps. Shred the chicken into bite-sized pieces and set aside. Grate the cheddar cheese from the block (about 1.5 cups total) and measure out the mozzarella, as freshly grated cheese melts far more smoothly than pre-shredded varieties. Thinly slice the green onions on a bias and crumble the blue cheese, keeping them separate for layering.
• In a large mixing bowl, combine the softened cream cheese, buffalo sauce, sour cream, and garlic powder. Stir vigorously until smooth and fully incorporated—there should be no cream cheese lumps. Add the shredded chicken and gently fold it in until evenly distributed throughout the mixture. Now fold in half of the grated cheddar and half of the mozzarella (about 1/2 cup each), along with most of the sliced green onions, reserving some for garnish. I like to taste at this point and adjust the buffalo sauce if needed—some prefer it spicier, others more mild.
• Transfer the creamy dip mixture from Step 2 into your preheated baking dish, spreading it into an even layer. Top with the remaining cheddar and mozzarella (about 1/2 cup each), distributing it evenly across the surface for consistent melting. Sprinkle the crumbled blue cheese over the cheese layer—the tanginess will cut through the richness beautifully. Reserve the remaining fresh green onions for garnish after baking.
• Place the assembled dip in the preheated 350°F oven and bake for 15-20 minutes, until the cheese is melted and the edges are bubbling—you're looking for golden spots on top and a gentle bubble around the perimeter. I prefer to bake it until it's lightly golden rather than pale, as this develops more flavor in the cheese. Oven temperatures vary, so check around the 15-minute mark to avoid over-browning.
• Remove the baking dish from the oven and let it rest for 2-3 minutes before serving. This brief rest allows the dip to set slightly and makes it easier to scoop without it being too loose. Garnish with the reserved fresh green onions for a pop of color and freshness. Serve warm with your choice of keto-friendly dippers like celery, cheese crackers, or pork rinds.