This keto buffalo chicken dip is loaded with shredded chicken, four kinds of cheese, and a delicious buffalo sauce! Creamy, comforting, and SO easy to make.
Preheat the oven to 180C/350F. Lightly grease a 1-quart baking dish and set aside.
Shred your rotisserie chicken or prepare shredded chicken and set aside.
In a mixing bowl, whisk together the cream cheese, buffalo sauce, and sour cream until combined. Fold through the shredded chicken and one cup of each of the cheeses, along with one green onion.
Transfer the mixture into the greased baking dish and top with the remaining shredded cheese. Crumble the blue cheese on top. Bake the dip for 15-20 minutes, or until the cheese is bubbling.
Remove the buffalo chicken dip from the oven and let it sit for several minutes, before serving immediately.
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to three days.TO FREEZE: Portions of the dip can be placed in an airtight container and stored in the freezer for up to two months. Thaw it in the refrigerator overnight before consuming. TO MAKE AHEAD: You can prepare this dip up to four hours in advance. Simply prepare the mixture and transfer it to the baking dish. When ready to serve, sprinkle with the cheeses and bake for 15 minutes.