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    Home » Recipes » Gluten-Free (GF)

    Low-Carb Buffalo Chicken Dip (Keto, GF)

    Published: Jan 28, 2019 · Modified: Jun 16, 2021 by Heather Cooan · This post may contain affiliate links.

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    This post may contain affiliate links. Read the full disclosure here.

    The SuperBowl is here! Which, means it’s buffalo chicken dip season. The best party dish ever. This recipe makes a ton and it’s a hit every single time. If you can tolerate dairy, you definitely need to give this one a try.

    This is a recipe that has been around for ages, it really has. I'm actually not sure if the original source is known. Buffalo chicken dip has been circulating low-carb and ketogenic forums for years and years. So, I definitely can’t take credit for the recipe, but I’ll gladly take credit for introducing it to you!

    Buffalo chicken dip is the best game time deliciousness out there, any time or any party deliciousness really. It’s so good that Franks RedHot has added it to their site, and I know they didn’t come up with it! Unfortunately it is very heavy on the dairy so I won’t be partaking, but I’m whipping up a batch for the super-bowl party we’re attending. If you haven’t tried it and you’re looking for a super awesome dish for the game, definitely try this!

    Low-Carb Buffalo Chicken Dip (Keto, GF)

    If you need a delicious dish that you can make a ton of, this buffalo chicken dip recipe is awesome. Great for parties and get-togethers!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Course: Snacks
    Cuisine: American
    Servings: 20 servings
    Calories: 181kcal
    Author: Heather Cooan

    Ingredients

    • 3 Shredded Chicken Breasts
    • 16 oz. Cream Cheese
    • 1 Cup Frank’s Red Hot Sauce
    • 1 Cup Ranch or Blu Cheese Dressing
    • 2 Cups Mild Cheddar Cheese
    • Optional – Scallions for Garnish
    • Serve with cut veggies: Celery, Carrots, Jicama Slices, Cucumber Slices, etc.

    Instructions

    • Preheat your oven to 350 degrees
    • In a large mixing bowl, combine the salad dressing, cream cheese, half a cup of the cheddar, and the hot sauce until mixed through.
    • Fold in the chicken pieces and transfer to a 9′x11′ baking dish. Top with the remaining cheddar cheese.
    • Bake the mixture uncovered for 25-30 minutes until the mixture is bubbly and somewhat browned on the top. Let it sit for a few minutes to cool down.

    Notes

    Serve with crisp veggies for scooping - carrots, celery, jicama sticks, bell pepper strips, cucumber chips, etc.

    Nutrition

    Calories: 181kcal | Carbohydrates: 2g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 642mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 422IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg
    Tried this recipe?Let us know how it was!
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    Comments

    1. Kelly Hubbard says

      August 27, 2021 at 9:04 pm

      5 stars
      This is one of the best chicken recipes ever. It’s very tasteful and beautiful to play. Thanks for the recipe.

    2. Heather Cooan says

      August 28, 2021 at 6:58 pm

      Right!? It's so good. If you can do dairy, it's a delight. I need to find a way to make this dairy-free. I doubt it would be the same though.

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    Heather Cooan - Nutrition Consulting, Counseling, and Education

    Hi, I'm Heather! I’m a Functional Nutrition Consultant and Educator helping women suffering with autoimmunity and cancer to take control of their health and their care through education, data-driven nutritional therapy, and strategic lifestyle design.

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