This Keto Buffalo Chicken Dip is so easy to make and only needs four ingredients: shredded chicken, cream cheese, hot sauce and butter.
Buffalo Chicken Dip might be my favorite dip that has ever been created. It goes well with crackers, tortilla chips, carrots and celery. It lasts up to 4 days in the refrigerator. Many dips also include cheddar cheese or a Mexican blend cheese, but I tried to make this as simple as possible. It is the perfect combination of creamy, spicy, and tastes very similar to buffalo wings but without the mess. You can throw everything together and it will be ready in 15 minutes, which is the best thing ever. You will not regret making this!
- Shredded chicken
- Cream cheese
- Frank's hot sauce
- Salted butter
See recipe card for quantities.
In a small saucepan on medium heat, add the butter and wait for it to melt. Add the hot sauce and cream cheese and keep stirring, until the cream cheese melts, about 5-8 minutes. Toss in the shredded chicken and cook until thickened.
Hint: Keep the temperature on medium low, and stir frequently.
Chicken: I used a whole cooked rotisserie chicken from the grocery store. I saved the bones to make bone broth later and then used my hands to finely shred the chicken into bits.
Cream Cheese: I recommend using Philadelphia for tangiest cream cheese. Dutch farms has a milder flavor.
Hot Sauce: I used frank’s hot sauce since I had it on hand, although I know Cholula or Crystal works well too. If you have a low spice tolerance, you can opt to using wing sauce.
Butter: I used a salted butter for this. You can also use unsalted butter and control the amount of salt you put in.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add more or less hot sauce as you please.
- Deluxe - Add some ranch dressing into it, as well as cheddar cheese and melt it in.
- Kid friendly - Top this on a tortilla chip, tostada, or toast.
Check out this SPINACH ARTICHOKE DIP INSTANT POT!
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Keep the temperature on medium low, and stir frequently.Print