Say goodbye to dull low-carb dips with this easy recipe that delivers an elevated flavor profile in just over half an hour!
The low-carb lifestyle I’ve embraced can be a challenge. For example, it took me a while to get over my cravings for bread and potatoes. But there are payoffs, too! One of them is feeling entirely free to help myself to rich, cheesy dips and appetizers at parties—so long as I stick to low-carb dippers, like raw veggies.
I’ve sampled more versions of Buffalo chicken dip than I can count. Some were entirely forgettable, while others made me come back for second and third helpings. This baked keto Buffalo chicken dip recipe definitely belongs to the latter group. In fact, it tops my list of the best of the best!
First off, it’s really easy to make. The prep involves little more than mixing together the ingredients, spreading them into a baking dish, topping them with cheese, and popping the dish into the oven. But the flavor profile is really something special! The trio of cheeses—cream, mozzarella, and cheddar—melt together into an insanely stretchy, gooey, velvety texture that’s rich and creamy. The chili powder, onion powder, and black pepper ground everything in deep savoriness, while the fresh jalapeños bring in their signature earthy heat. The Buffalo sauce delivers that iconic zip we all love, but the secret to this dip’s charm is the addition of blue cheese dressing. It adds a delightful tang that takes the savory, cheesy flavors to the next level!
In just over half an hour, this recipe creates a dip so mouthwatering, your party guests will beg for more.
The origin story of Buffalo sauce
Buffalo sauce was first created in 1964 at the Anchor Bar in Buffalo, New York. Legend has it that Teressa Bellissimo whipped up the now-famous sauce by combining hot sauce and melted butter, then tossing it with fried chicken wings for a late-night snack. The bold, buttery tang quickly became a local sensation, eventually gaining fame across the country as “Buffalo” style.
Today, Buffalo sauce is synonymous with parties, game-day snacks, and comfort food classics like chicken wings and dips. Its signature mix of heat and richness is what gives your baked keto Buffalo chicken dip that iconic flavor most of us associate with bar food.
Fun tip: For extra depth, try mixing in a few drops of Worcestershire sauce or a splash of vinegar to mimic Bellissimo’s original recipe. And remember, no two Buffalo sauces are exactly alike—some are firecracker-hot, while others lean buttery and mild.
How do I store leftovers?
Let this Buffalo chicken dip cool completely before storing it, but don’t leave it out at room temp for longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 3 months. Thaw overnight in the fridge. Reheat in a 350°F oven until hot and bubbly, and stir it well to restore its creamy texture.
Similar recipes to try
Looking for more low-carb ways to enjoy the taste of Buffalo sauce? Check out this slow cooker Keto Buffalo Chicken Dip Recipe, these Zero-Carb Buffalo Steak Bites, these Buffalo Chicken Meatballs, this recipe for Low-Carb Crispy Keto Chicken Wings, and this tutorial for How To Make Keto Buffalo Wild Wings.
Baked Keto Buffalo Chicken Dip
Ingredients
- 16 ounces cooked chicken rotisserie or canned is fine
- 8 ounces cream cheese softened
- 1/2 cup mozzarella cheese shredded
- 1 cup sharp cheddar cheese shredded and divided
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 jalapeño diced, plus more slices for optional garnish
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup Buffalo sauce
- 1/4 cup blue cheese dressing
- Celery sticks, cauliflower florets, bell pepper slices optional, for dipping
Instructions
- Preheat oven to 350°F.
- In a large bowl, mix together the chicken, cream cheese, mozzarella cheese, half the cheddar cheese, the chili powder, onion powder, jalapeño, salt, and pepper.
- Add the buffalo sauce and blue cheese dressing. Stir well.
- Transfer the mixture to a 9×13-inch baking dish.
- Top with the remaining shredded cheddar cheese.
- Bake until the cheese is bubbly and starting to brown, about 20-25 minutes.
- Take the pan out of the oven and let it rest for 5-10 minutes to let the dip thicken and the flavors meld.
- Garnish with fresh jalapeño slices if desired. Serve warm with raw veggies or your favorite low-carb dippers.
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