Keto Buffalo Chicken Dip

My keto buffalo chicken dip recipe combines JUICY shredded chicken with heaps of melty cheese and buffalo sauce. It’s creamy, spicy, and only 3 grams of net carbs.

Course Appetizer

Cuisine American

Prep Time 2

Cook Time 15

Total Time 17

Servings servings

Calories 223kcal

Author Arman Liew

Ingredients

2 cups shredded chicken rotisserie chicken or homemade
8 ounces cream cheese softened
1/3 cup buffalo sauce
1/4 cup sour cream
1 1/2 cups mozzarella cheese divided
1 1/2 cups cheddar cheese divided
2 large green onions sliced
2 tablespoons blue cheese crumbled

Instructions

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 in an airtight container for up to 3 days.

TO FREEZE: Freeze the cooled dip in shallow containers for up to 2 months.

TO REHEAT: Bake the dip or microwave for 20 seconds or until warm.

Nutrition