Keto Buffalo Chicken Dip

Baked dip topped with sliced green onions in a skillet.

This keto buffalo chicken dip is super easy to make and packed with flavor! Just 5 ingredients and 30 minutes are all you need for this fabulous dip. Bake in a cast-iron skillet for extra special dazzle.

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 287kcal

Author Anne Clark

Equipment

large mixing bowl
measuring cup(s)
cast iron skillet

Ingredients

2 cups cooked shredded chicken
8 ounces block cream cheese, softened
½ cup sour cream (may substitute with plain unsweetened Greek yogurt)
½ cup shredded cheddar cheese
⅓ cup buffalo wing sauce
Optional: sliced green onions

Instructions

To a large bowl, add shredded chicken, softened cream cheese, sour cream, shredded cheddar cheese, and buffalo sauce.
2 cups cooked shredded chicken, 8 ounces block cream cheese, softened, ½ cup sour cream (may substitute with plain unsweetened Greek yogurt), ½ cup shredded cheddar cheese, ⅓ cup buffalo wing sauce
Mix thoroughly to blend and incorporate all the ingredients. A spatula works well for this step. Taste test the dip and add more wing sauce if you want more flavor.
Spread the dip into a 9” cast iron skillet.
Place in a 350F oven and bake for 20 minutes. Then broil the dip for an additional 5 minutes. Remove from oven and top with chopped green onions if desired. Serve warm and enjoy this yummy dip with veggie sticks, such as celery, pork rinds, or toasted low carb tortilla chips.
Optional: sliced green onions

Notes

Serve this dip with lots of low carb vegetables such as celery, broccoli, cauliflower, and bell peppers.

Store leftovers in the refrigerator for up to 3 days. Use an airtight container for best results.

Nutrition