Shredded chicken breast baked in a cheese buffalo sauce, topped with blue cheese crumbles and serve with celery sticks and homemade cheese crackers!
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Buffalo Chicken Dip is a great appetizer to serve at your next party! I use ingredients that you most likely will already have on hand and is really easy to assemble.
It has all the familiar flavors of buffalo chicken wings and blue cheese, with a some added tanginess and cheesy goodness!
You can even make it ahead and bake it off when you are ready. Give this one a try, you will be making it often!! This is a great Low Carb appetizer that’s super easy to make!
How to Make Buffalo Chicken Dip
Ingredients
For the Buffalo Chicken Dip
- Chicken breasts
- Cream cheese, softened
- Shredded cheddar cheese
- Shredded mozzarella cheese
- Blue cheese dressing
- Buffalo wing sauce
- Sour cream
- Garlic salt
- Dried parsley
- Blue cheese crumbles
For the Buffalo Sauce
- Unsalted butter
- Hot sauce (I use Frank’s Red Hot Sauce)
- Worcestershire sauce
- Cayenne pepper
- Salt
*Exact measurements are listed in the recipe card below.
Preparation
To Make the Buffalo Sauce
Add the butter to a sauce pan and melt over medium heat.
Once melted, add the remaining sauce ingredients and simmer for 1 minute.
Remove from heat and allow to cool slightly.
To Make the Buffalo Chicken Dip
Preheat oven to 375F.
Add the chicken breast to a large bowl and shred using a hand mixer. If you don’t have a hand mixer, you can use 2 forks. Set aside.
In a separate bowl, add the cream cheese, blue cheese dressing, buffalo sauce, sour cream, parsley and garlic salt, and mix until well combined. Set mixture aside.
In the bowl with the chicken, add in the shredded cheddar and mozzarella cheese, but reserve 1/2 cup of the cheddar cheese for the topping. Mix by hand until combined. Then mix in the cream cheese mixture.
Pour the mixture into a baking casserole dish, sprayed with non-stick spray. Sprinkle the reserved 1/2 cup of cheddar cheese over the top of the dip, then add the blue cheese crumbles.
Bake for 20 minutes at 375F, or until the cheese is slightly golden brown. Bake an additional 5 minutes at 400F. Allow to cool slightly and top with scallions, before serving with celery sticks or homemade cheese crackers.
More Buffalo inspired Keto and Low Carb recipes…
Buffalo Cauliflower “Mac” and Cheese
Shop my favorite products on Amazon and check out my Keto Pantry List!
Buffalo Chicken Dip – Keto and Low Carb
Recipe Video
INGREDIENTS
For the Buffalo Chicken Dip
- 2 cups of chicken breasts
- 8 ounces of cream cheese (softened)
- 1 1/4 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/3 cup blue cheese dressing
- 1/2 cup buffalo wing sauce (recipe below)
- 1/4 cup sour cream
- 1/2 teaspoon garlic salt
- 1 teaspoon dried parsley
- 1/4 cup blue cheese crumbles (for the top)
For the Buffalo Sauce
- 1/2 cup hot sauce I use Frank’s Red Hot Sauce
- 1/4 cup unsalted butter
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- Pinch of salt
PREPARATION
To Make the Buffalo Sauce
- Add the butter to a sauce pan and melt over medium heat. Once melted, add the remaining sauce ingredients and simmer for 1 minute. Remove from heat and allow to cool slightly.
To Make the Buffalo Chicken Dip
- Preheat oven to 375F. Add the chicken breast to a large bowl and shred using a hand mixer. If you don’t have a hand mixer, you can use 2 forks. Set aside.
- In a separate bowl, add the cream cheese, blue cheese dressing, buffalo sauce, sour cream, parsley and garlic salt, and mix until well combined. Set mixture aside.
- In the bowl with the chicken, add in the shredded cheddar and mozzarella cheese, but reserve 1/2 cup of the cheddar cheese for the topping. Mix by hand until combined. Then mix in the cream cheese mixture.
- Pour the mixture into a baking casserole dish, sprayed with non-stick spray. Sprinkle the reserved 1/2 cup of cheddar cheese over the top of the dip, then add the blue cheese crumbles.
- Bake for 20 minutes at 375F, or until the cheese is slightly golden brown. Bake an additional 5 minutes at 400F. Allow to cool slightly before serving with celery sticks or homemade cheese crackers.
I am definitely trying this! That imaginary person at the beginning of your post? Totally me. I work four ten-hour days so I can have 3-day weekends to work on my blog, and by the time I walk in the door at the end of a work day I can hardly think straight, let alone make a time-consuming recipe. This kind of dinner is just what I need!
Aww, well I’m glad this will help save you some time and it’s really filling and tasty! Please let me know how you like it, when you get around to making it.