Buffalo chicken dip made creamy with three melted cheeses, topped with crumbled blue cheese — 1.1g net carbs and 12.3g protein per serving. Scoop it with celery or chips, though I'll admit it's good enough to eat straight with a fork.
I bring this dip to every single gathering, and it disappears before anything else on the table. Three cheeses, shredded chicken, and Frank's buffalo sauce come together in a cast iron skillet, and the whole thing is done in about 20 minutes. No ranch dressing packets, no weird fillers. I tested it both ways early on, and the version without the packet actually tastes better because you get the real tang from sour cream and lemon juice instead of artificial ranch flavor.
If you like my pizza dip or spinach artichoke dip, this one hits the same crowd-pleaser spot but with more heat. I've also served it alongside my 7 layer taco dip at a Super Bowl party, and people went back and forth between the two all night.
The three cheeses do different jobs. Cream cheese makes it thick and scoopable. Monterey Jack melts into everything and gives that stretchy pull without competing with the buffalo flavor. And blue cheese on top adds that sharp, punchy bite that just works with hot sauce. I tried cheddar once instead of Monterey Jack, and it was fine, but the flavor fought the buffalo sauce a little. Monterey Jack stays out of the way.
I use a cast iron skillet for this because it goes from stovetop to oven without switching dishes. You melt the butter, toss in your shredded chicken with the buffalo sauce, stir in the cream cheese and sour cream right in the pan, then top with the remaining cheese and bake. Ten minutes at 375 and the top is bubbly and golden. If you want that extra crust on top, I move mine under the broiler for 2-3 minutes at the end.
For dipping, celery sticks and sliced bell pepper are my go-to for keeping it keto. But I also grab avocado chips or pork rinds when I want something with more crunch. One of my readers, Mike, actually crumbled jalapeno cheddar pork rinds on top before broiling, and I tried it after reading his comment. The crunch layer on top is worth the extra step.
This is one of those keto recipes I keep coming back to because it works for a party, a football game, or just a Friday night when I want something hot and cheesy without spending an hour in the kitchen. My jalapeno popper dip is another one I keep in the rotation for game day spreads.
Substitutions
Chicken: Want to skip the meat? I’ve swapped in roasted cauliflower and it works surprisingly well. My buffalo cauliflower gets it crispy enough to hold up in the sauce.
Lemon juice: You can leave it out or swap in lime juice or a splash of white vinegar. I’ve tried all three and they each brighten the dip differently, but lemon is still my favorite.
Monterey Jack cheese: Cheddar or Colby Jack both work if you don’t have Monterey Jack. I reach for cheddar when I want a sharper flavor in the mix.
Blue cheese: Not everyone likes blue cheese (I get it). Feta or goat cheese gives you that same tangy punch without the mold factor.
Storage instructions
I store leftovers in an airtight container in the fridge, and they keep well for 3-5 days. To reheat, I pop it back in the oven at 375 for about 10 minutes until it’s bubbly again. The microwave works too (3-4 minutes), but the oven gives you that crispy edge back.
You can freeze this dip for up to 1 month. I spoon leftovers into a freezer bag, press the air out, and lay it flat. When I’m ready to use it, I thaw it overnight in the fridge, then transfer it to an oven-safe dish and bake until heated through. The texture holds up well after freezing, though I sometimes add a fresh handful of cheese on top before reheating to refresh that melty layer.
Expert tips
Cube and soften your cream cheese first. I cut it into small cubes and let it sit on the counter for 30-40 minutes before I start cooking. If I forget, 10 seconds in the microwave does the trick. This is the difference between a smooth, even dip and one with cream cheese lumps.
Pre-cooked chicken saves you time. I keep a rotisserie chicken in the fridge for recipes like this. Shredded deli chicken or even a 9.75 oz can of canned chicken works if you’re short on time.
Adjust the heat to your taste. I add a couple dashes of Frank’s original hot sauce on top of the buffalo sauce when I want more kick. For a milder version, add an extra tablespoon of butter to the base. It rounds out the heat without watering down the flavor.
How to make buffalo chicken dip
Melt butter in a cast iron skillet over medium heat. Add cooked shredded chicken and stir in buffalo sauce until heated through.
Turn off the heat. Stir in sour cream, lemon juice, cubed cream cheese, and a handful of shredded Monterey Jack until everything is melted and combined.
Top with the remaining Monterey Jack and crumbled blue cheese.
Bake at 375 for 10 minutes until bubbly. Move to the broiler on high for 2-3 minutes if you want a golden crust on top.
Key ingredients
Butter: I add a tablespoon to the skillet before the chicken goes in. It makes the base richer and helps the buffalo sauce coat everything. You can skip it, but the flavor won't be as rounded.
Chicken: Use pre-cooked, shredded chicken so this comes together fast. I grab a rotisserie chicken or grilled chicken breasts from the deli. Canned chicken works in a pinch too.
Buffalo sauce: I use Frank's Red Hot buffalo sauce because the heat-to-flavor ratio is right where I want it. Primal Kitchen makes a dairy free version with cashew butter if you need that.
Sour cream: This balances the tang from the buffalo sauce and gives the dip a creamy base. I prefer full-fat for the best texture.
Lemon juice: Just half a teaspoon brightens up the whole thing. You can leave it out, but I notice the difference when it's missing.
Cream cheese: Gives the dip that thick, scoopable consistency. Cube it and soften it before adding so it melts evenly.
Monterey Jack cheese: Melts beautifully without competing with the buffalo flavor. I've used mild cheddar and it works, but Monterey Jack stays neutral and stretchy, which is what I want here.
Blue cheese: That sharp, punchy flavor pairs perfectly with buffalo sauce. Skip it if you're not a fan, but I think it makes the dip.
Melt butter in a cast iron skillet over medium heat. Add shredded chicken and buffalo sauce. Cook until buffalo sauce is heated through. Remove from heat.
For this step
Butter
Shredded chicken
Buffalo sauce
2
Say cheese
Stir in sour cream, lemon juice, cubed cream cheese and 2 tablespoons shredded Monterey Jack cheese until combined.
For this step
Sour cream
Lemon juice
Cream cheese (cubed)
Monterey Jack cheese (2 tablespoons)
3
Top with more cheese
Top with remaining shredded cheese and crumbled blue cheese.
For this step
Monterey Jack cheese (remaining)
Blue cheese
4
Bake
Bake at 375 degrees for 10 minutes or until cheese is melted and bubbly. Sprinkle with chives, green onion or more crumbled blue cheese.
5
Crockpot buffalo chicken dip
Add all ingredients to a slow cooker and cook on low for 3-4 hours. Stir to combine all the ingredients. Then lower the slow cooker to warm heat setting to keep warm while you wait for the party to start!
Nutrition
Per serving: 1/8 of recipe
Calories
199
Fat
15.6g
Protein
12.3g
Total carbs
1.1g
Net carbs
1.1g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
What to eat with buffalo chicken dip?
I go with celery sticks, sliced bell pepper, and broccoli florets when I want to keep it low carb. For something crunchier, pork rinds or keto nachos are my favorites. I've also served this alongside buffalo wings for a full buffalo spread, and that combo is hard to beat. One thing I started doing recently is scooping it into a halved avocado. Sounds weird, but the creaminess of the avocado with the spicy dip is really good.
Can I use canned chicken?
I've used canned chicken in this recipe when I didn't have anything else on hand, and it works fine. Grab the 9.75 oz can, drain it well, and break it up with a fork before adding it to the skillet. The texture is a little softer than rotisserie chicken, but once it's mixed into the sauce and cheese, I can't tell much difference.
Can I use hot sauce instead of buffalo wing sauce?
You can, but straight hot sauce is much spicier and missing that buttery depth that buffalo sauce has. When I want more heat, I stick with buffalo sauce as my base and add a few dashes of Frank's original hot sauce on top. That way I get the kick without losing the flavor balance. If hot sauce is all you have, mix it with melted butter (about 2:1 hot sauce to butter) to get closer to buffalo flavor.
Can I freeze this dip?
I've frozen this dip multiple times and it holds up well for about 1 month. I spoon it into a freezer bag, press out the air, and lay it flat so it thaws faster later. When I'm ready to eat it, I thaw it overnight in the fridge, then bake at 375 until heated through. The only thing I do differently is toss a little extra cheese on top before reheating because the melted cheese layer loses some of its stretch after freezing.
Can I make this ahead of time?
I've prepped this dip up to 2 days in advance and it reheats perfectly. I assemble everything in the skillet (or a casserole dish), cover it tightly, and keep it in the fridge unbaked. When I'm ready, I pull it out, let it sit for 15-20 minutes to take the chill off, then bake at 375 for about 15 minutes since it's starting cold. The flavors actually meld a little more overnight, so my make-ahead version tastes just as good as fresh.
Can I use Greek yogurt instead of sour cream?
I've tested both in this keto dip, and I prefer sour cream. Greek yogurt works if that's what you have, but it's tangier and a little thinner, so the dip won't be as rich. If you go with Greek yogurt, use full-fat plain and expect a slightly different texture. I find that sour cream gives me the creamy, smooth consistency I want without adding any extra tang on top of what the buffalo sauce already brings.
Can I make this in an Instant Pot?
I haven't made this one in my Instant Pot, but I've seen people do it on the pressure cook setting for 5 minutes with a quick release. My take: it works for melting everything together, but you lose the bubbly, golden top that the oven gives you. If you go that route, I'd still transfer it to a baking dish and broil for 2-3 minutes at the end to get some color. The cast iron version only takes 20 minutes start to finish, so I've never felt the need to reach for the Instant Pot.
How do I keep this warm at a party?
I transfer it to my slow cooker set on warm after it comes out of the oven. It holds for 2-3 hours without drying out or separating. If I'm making it in the slow cooker from the start, I cook on low for 3-4 hours, stir everything together, then switch to warm. I've also kept it on a small warming tray, but the slow cooker is easier because the sides insulate it. I give it a stir every 30 minutes or so to keep the cheese from crusting on the edges.
I make it the night before and reheat in the slow cooker on warm day-of. Holds at serving temp for 2-3 hours without drying out. Hope it’s a hit, Luis.
Hi Rachel, I haven’t tested it with dairy-free cream cheese, so I can’t promise the texture. My guess is it stays scoopable but a little looser. Let me know how it goes if you try it.
I wasn’t sure whether to use the oven or the slow cooker first time through, and I went with the oven so I could watch it. The Monterey Jack fully melted and the edges were just starting to pull away from the cast iron at the 10-minute mark, exactly like the photos. Four stars, and this one’s going in the rotation. One question: does mixing the blue cheese into the base rather than leaving it on top change the flavor much, or does it mostly just disappear into the dip?
It does mellow out when you mix it in, Laura. Those concentrated crumble bites disappear into the base and you lose the sharp hit against the buffalo. I leave mine on top for exactly that reason.
Four batches in, Wendy, you’ve figured out the best part. I go way heavier on the blue cheese than 1/3 cup now. The tang cuts through all that cream cheese.
Made a batch in the slow cooker Sunday and portioned it into containers for the week, and I’ve been grabbing it straight with a fork like Annie said. One thing I figured out: add a little splash of buffalo sauce when reheating or it tightens up and loses that creamy texture. Still working through day four and not mad about it.
My son has been anti-blue cheese since he was about six. Watched him carefully scrape the top of this to avoid it, take a bite of just the buffalo chicken layer, pause, and then go back in with a full scoop including the blue cheese. He never said anything about it. I didn’t either. We just kept eating until the cast iron was clean.
I started keto in February and honestly thought buffalo dip was just gone. Made this Sunday and it tasted exactly like I remembered. Didn’t expect to love the blue cheese crumbles on top that much. Used a pretty salty jarred sauce so mine came out a touch overseasoned, but I know what to look for next time.
Jarred sauces vary so much on salt. Frank’s is what I use, pretty mild. If you’re sticking with yours, cut it by a tablespoon and taste before the cream cheese goes in.
If you don’t have blue cheese, Gorgonzola crumbles melt a little differently but the flavor’s actually sharper. Noticed it bakes up saltier too, so I pulled back the buffalo sauce by a splash. Works well.
I’ve been making buffalo dip for years and figured a recipe with this many cheese steps was probably just unnecessary. The cast iron makes a difference though. The edges get this caramelized, almost crispy ring, and the blue cheese actually melts in rather than sitting on top dry like it does in most versions. Tried a few others this past winter and none of them had that. This is the one.
Yeah the steps looked longer than they needed to be when I was testing. But removing any of them changed the texture. The blue cheese going in at the end is what keeps it from drying out on top.
I’ve made a handful of buffalo chicken dips over the years and they always end up either too greasy or one-note. Was skeptical about the blue cheese on top (I’m a ranch person), but that’s exactly what separates this from everything else I’ve tried. The crumbled blue cheese pulls the heat back and makes the whole thing taste way more interesting than any version I’ve made before. Cast iron at 375, edges bubbling and golden in under 15 minutes. Not doing the slow cooker version again.
Cast iron is the move for this one, honestly. The slow cooker version is fine but you lose that golden edge. And yeah, the blue cheese is doing a lot of work up there (I resisted it for a while too).
I skipped the blue cheese (I know, I know) and just went heavy on the Monterey Jack. To make up for it, I drizzled extra buffalo sauce across the top right before baking and got this slightly crisped, tangy layer that I wasn’t expecting at all. Four stars, would be five if I can ever get my blue cheese tolerance up.
That crisped buffalo top is actually something I started doing on purpose. For the blue cheese, try mixing a tiny crumble into the Monterey Jack instead of going all on top. Way less assertive.
A winner! I made a half recipe of the dip today and placed it on a bed of romaine lettuce. I made one small modification. I crumbled up some jalapeno cheddar pork rinds (coarsely) before placing it under the broiler to add some crunch. Excellent flavors in this recipe that contrast well with a cool veg like the romaine, cucumber, or celery.
Nice job on this recipe!
Jalapeno cheddar pork rinds under the broiler is a really good call. The crunch holds up better than regular pork rinds and the heat from them doesn’t compete with the buffalo sauce. Stealing that.
