Easy Keto Buffalo Chicken Dip that's perfect when you need a good keto dip or appetizer. It only uses a handful of ingredients and it’s bursting with flavor.
If you love dips, you’ll want to make this Keto Spinach Dip or our Instant pot Crack Chicken Dip.
This buffalo chicken dip is made in an Instant Pot but we've included slow cooker and stove top directions as well.
Why you'll love this recipe
If you love using your instant pot, you’re going to want to make this recipe next.
It's so easy to make and somewhat addicting. Plus minimal clean up.
Perfect dip for game day or parties. Keto and non keto friends alike.
For another keto appetizer, give our keto stuffed mushrooms with cream cheese and bacon a try.
Ingredients
Boneless skinless chicken breasts (or boneless skinless chicken thighs)
Frank’s Original Hot Sauce
Water
Cream cheese
Shredded cheddar cheese
Ranch dressing (or dried ranch dip mix) - make sure to check labels if you are gluten free
optional: diced green chiles – for additional spice and flavor
You can add more or less Franks Original to taste. You can also switch up the cheese in this instant pot buffalo chicken dip recipe.
Add this dip next time you build a keto charcuterie board to serve your friends.
How to make keto buffalo chicken dip
- Place chicken breast into the inner pot of the instant pot. Pour Franks Original and water over the chicken. Close lid and seal.
- Pressure cook for 15 minutes on the MEAT/STEW function. When done, quick-release the pressure.
- Remove the lid and wait for the liquid to stop boiling. Remove the chicken to a cutting board and shred using two forks.
- Add the cream cheese, shredded cheddar, and ranch to the instant pot; stir until cheese is melted and mixture is smooth.
- Add the shredded chicken back to pot. Stir until everything is combined and the cheese is melted. If desired, stir in green chiles.
- Top with blue cheese crumbles, sliced green onions and serve.
These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.
For another great keto appetizer, try our keto mozzarella sticks.
How long does keto buffalo chicken dip stay good?
This keto chicken dip will stay good in the refrigerator for up to 3 days. I usually take it to parties so we never have any leftovers.
How to make Crockpot Keto Buffalo Chicken Dip
If you like to use a slow cooker, you can make this keto buffalo chicken dip in a crockpot. Cook the chicken first by either boiling it or baking it.
Shred the chicken, then add everything to your slow cooker. Cook it on low for 2 hours, or high for 3-45 minutes. Stir to combine.
Stove top Keto Buffalo Chicken Dip
Bring 4 cups of water to a boil over high heat. Add chicken and boil until cooked through. Remove the chicken to a cutting board and shred with two forks.
Discard the water and add the Franks Original, ¼ water, cream cheese, cheddar cheese, and ranch to the cooking pot. Cook over low heat, stirring often, until all the ingredients are combined.
What to dip into keto buffalo chicken dip?
- Keto Tortilla Chips
- Celery
- Bell Pepper Slices
- Pork Rinds
- Keto Crackers
- Keto Bread
- Keto Cheese Chips
These are just a few things you can dip into keto buffalo chicken dip. What would you serve as a dipper?
This keto buffalo chicken dip recipe was adapted from Gluten-Free Palate's Instant Pot Buffalo Chicken Dip. Looking for more keto chicken appetizers? Try my Keto Chicken Wings.
LET'S GET SOCIAL, you can follow Four Score Living on Pinterest. You can also leave a comment below if you have any questions.
Did you make this keto buffalo chicken dip? Please leave a comment below letting me know what you thought.
📖 Recipe
Keto Buffalo Chicken Dip
Equipment
Ingredients
- 1 lb. boneless skinless chicken breasts or boneless skinless chicken thighs
- 1 cup Frank's Original Hot Sauce 8 oz.
- ¼ cup water
- 1 package cream cheese 8 oz.
- 1 cup shredded cheddar cheese 4 oz.
- ¼ cup ranch dressing or ½ packet of dried ranch dip mix
- optional: 1 4oz. can diced green chiles
Instructions
- Place chicken breast into the inner pot of the instant pot. Pour Franks Original and water over the chicken. Close lid and seal.
- Pressure cook for 15 minutes on the MEAT/STEW function. When done, quick-release the pressure.
- Remove the lid and wait for the liquid to stop boiling. Remove the chicken to a cutting board and shred using two forks.
- Add the cream cheese, shredded cheddar, and ranch to the instant pot; stir until cheese is melted and mixture is smooth.
- Add the shredded chicken back to pot. Stir until everything is combined and the cheese is melted. If desired, stir in green chiles.
- Top with blue cheese crumbles, sliced green onions and serve.
Video
Notes
- Crockpot Keto Buffalo Chicken Dip: If you like to use a slow cooker, you can make this buffalo chicken dip in a crockpot. Cook the chicken first by either boiling it or baking it. Shred the chicken, then add everything to your slow cooker. Cook it on low for 2 hours, or high for 3-45 minutes.
- Stove top Keto Buffalo Chicken Dip: Bring 4 cups of water to a boil over high heat. Add chicken and boil until cooked through. Remove the chicken to a cutting board and shred with two forks. Discard the water and add the Franks Original, ¼ water, cream cheese, cheddar cheese, and ranch to the cooking pot. Cook over low heat, stirring often, until all the ingredients are combined.
Kathryn Mathews
I am anxious to try this recipe. However, it calls for "1 cup (8 oz.) shredded cheddar cheese".
One cup of shredded cheddar is 4 ounces, 8 ounces is two cups.
Which is the correct amount, please?
Four Score Living
It's one cup of cheese.