Buffalo Chicken Dip
Creamy, tangy, spicy and loaded with shredded chicken — the game-day dip that tastes like wings without the mess. Scoop it with celery instead of chips.
Nutrition per serving
⅓ cup- Net carbs
- 2g
- Calories
- 197kcal
- Protein
- 13g
- Fat
- 15g
- Total carbs
- 2.1 g
- Fiber
- 0.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Vegetarian (cauliflower): Roasted, chopped cauliflower stands in for the chicken: a meat-free buffalo dip with the same tangy heat.
- Toss the florets with the oil and a pinch of salt and roast at 425°F (220°C) for 20–25 minutes, until tender and browned in spots. Chop roughly.
- Stir the cauliflower into the sauce in place of the chicken and bake at 350°F (175°C) for about 20 minutes, until bubbling.
Bacon ranch (no buffalo): No hot sauce: just creamy ranch, cheddar and lots of bacon. A mild chicken dip that kids and spice-shy guests love.
- Beat the sour cream into the cream cheese and ranch instead of the hot sauce. Stir most of the bacon in with the chicken and scatter the rest over the cheese before baking.
- Nice to have (optional)
- Also add
- Nice to have (optional)
-
½ cup Louisiana-style cayenne hot sauceleave out - Also add
- Nice to have (optional)
Estimated cost $9.57 for 10 servings ($0.96 each) · how we estimate
Instructions
-
Heat the oven to 350°F (175°C).
-
In a 1½-quart oven-safe dish, beat the cream cheese, hot sauce and ranch together until smooth.
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Stir in the chicken and half the cheddar, spread evenly, and top with the remaining cheddar.
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Bake about 20 minutes, until bubbling around the edges and hot in the center (165°F/74°C). Scatter with blue cheese and green onions, if using.
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Serve warm with celery sticks, cucumber rounds, bell pepper strips or pork rinds.
Tips for success
-
Use homemade ranch for the lowest carbs, or swap in blue cheese dressing for classic wing-night flavor. - Rotisserie chicken (skin removed) or leftover wing meat makes this a 5-minute assembly job.
- Slow cooker method: combine everything and cook on low for 2 hours, stirring once, then keep on warm for serving.
Nice to have, not needed
- A small slow cooker keeps it warm and scoopable at parties — otherwise rewarm it in the oven halfway through.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Doesn’t freeze well
Reheat: Reheat at 350°F (175°C) or in the microwave, stirring halfway, until hot (165°F/74°C).
Prep tip: Spoon leftovers into small containers with celery and cucumber sticks for grab-and-go lunches — it’s good cold, too.
Refrigerate up to 4 days. Reheat in the oven or microwave, stirring halfway through.
Variations
2 variations, each with its own ingredients and macrosVegetarian (cauliflower)
DietRoasted, chopped cauliflower stands in for the chicken: a meat-free buffalo dip with the same tangy heat.
- cooked shredded chicken → cauliflower florets
- + 1 tbsp olive oil
3.2 g net · 174 kcal · 5 g protein · 16 g fat · ≈$0.86 per serving (+1.2 g net carbs vs the original)
Bacon ranch (no buffalo)
FlavorNo hot sauce: just creamy ranch, cheddar and lots of bacon. A mild chicken dip that kids and spice-shy guests love.
- + ½ cup sour cream
- + 6 slices cooked bacon
- no Louisiana-style cayenne hot sauce
2.6 g net · 247 kcal · 15 g protein · 20 g fat · ≈$0.95 per serving (+0.6 g net carbs vs the original)
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