Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Keto Buffalo Chicken Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 84 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Description

This Keto Buffalo Chicken Dip is a creamy, flavorful appetizer that combines shredded chicken, garlic, buffalo ranch sauce, cream cheese, and cheddar cheese. Perfectly baked to meld all the flavors together, it's a low-carb favorite ideal for game day or any gathering.

Ingredients

Ingredients

  • 1 cup Shredded chicken
  • 1 Tablespoon Olive Oil
  • 4 Cloves Fresh Garlic, minced
  • 1/4 Cup Cream Cheese
  • 1/2 Cup Buffalo Ranch Sauce
  • 1/2 Cup Cheddar Cheese, shredded

Instructions

  1. Prepare Ingredients: Wash the chicken breasts thoroughly and shred them if not pre-shredded. Mince the fresh garlic cloves. If using a block of cheddar cheese, grate it for easier melting. Preheat your oven to 190°C (375°F) during the preparation stage.
  2. Heat the Skillet: Use an iron skillet for cooking. Heat the skillet thoroughly before adding ingredients to ensure even cooking. Use a pot holder as the handle becomes hot during cooking.
  3. Sauté Garlic and Chicken: Add olive oil to the hot skillet. Once heated, sauté the minced garlic until it turns golden brown and fragrant. Add the shredded chicken to the skillet and allow it to simmer slightly to warm through.
  4. Add Sauces and Cream Cheese: Stir in the buffalo ranch sauce and cream cheese into the skillet with the chicken and garlic. Mix thoroughly until the cream cheese melts and the mixture is well combined.
  5. Add Cheddar Cheese: Incorporate the shredded cheddar cheese into the dip mixture. You can either mix the cheese in for a uniformly cheesy flavor or sprinkle it on top for a melted cheese topper after baking.
  6. Bake the Dip: Transfer the combined mixture to the preheated oven in the skillet or an oven-safe dish. Bake at 190°C (375°F) for 10 minutes until hot and bubbly.
  7. Broil to Finish: After baking, switch the oven to broil and brown the top of the dip for a few minutes to get a nice golden crust. Watch closely to avoid burning. Remove from the oven and let it cool slightly before serving.

Notes

  • Use shredded rotisserie chicken for a quick shortcut.
  • If you prefer a milder dip, adjust the amount of buffalo ranch sauce accordingly.
  • An iron skillet provides excellent heat retention but any oven-safe baking dish will work.
  • Serve with keto-friendly dippers like celery sticks or pork rinds to keep the recipe low-carb.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Find it online: https://ivysrecipes.com/keto-buffalo-chicken-dip-recipe/