Long Arrow Right Icon empty copy 2 Created with Sketch. 9A1DAB8B-2D2B-42B7-A6A1-5ED509AC12E1 Created with sketchtool. Group 7 Created with Sketch. Checkmark Small Icon Path Created with Sketch. Path Created with Sketch. Path Created with Sketch. Path Created with Sketch. Path Created with Sketch. Facebook iconGoogle icon Rectangle Copy 2 Created with Sketch. Path Created with Sketch. D2C8DEB7-79CB-4F11-8296-A062243BD9B8 Created with sketchtool. Star Icon B12F8AAB-F69F-4F8B-9773-FEA9A111308F Created with sketchtool.

Buffalo Chicken Dip {Low-Carb and Gluten-Free}

PER 1/2-Cup Serving: CALORIES 410 | FAT 33g | CARBOHYDRATES 2.3g | FIBER 0g | NET CARBOHYDRATES 2.3g | PROTEIN 25g

This buffalo chicken dip makes for a delicious, keto-friendly appetizer that can be served with vegetables or low-carb crackers at your next dinner party or tailgate. This recipe is very low-carb, but the protein is slightly high. This can easily be adjusted by omitting one (or two) chicken thighs and adding more cheese and/or cream cheese to use as filler in its place. The results will be similar.

If you make this recipe, share a photo on Instagram and tag @ketologic!

This recipe is:

  • Keto
  • Low-carb
  • Gluten-free
  • Grain-free

Ingredients you'll need are:

  • Chicken thighs
  • Olive oil
  • Garlic powder
  • Cream cheese
  • Sour cream
  • Shredded cheddar
  • Shredded Monterey Jack cheese
  • Frank's Red Hot Sauce
  • Scallions


  • 6 chicken thighs
  • 4 tablespoons olive oil
  • Kosher salt and pepper to taste
  • 2 teaspoons garlic powder
  • 12 ounces cream cheese
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese, divided
  • 2 cups shredded Monterey Jack cheese, divided
  • 1/4 cup Frank’s Red Hot Sauce
  • 6 green onions, thinly sliced


  1. Preheat oven to 400 degrees. Toss chicken with olive oil, a generous pinch of salt and pepper, and the 2 teaspoons of garlic powder. Lay the chicken evenly on a sheet pan and bake for 30-35 minutes (until an internal temperature of 165 degrees is reached), rotating the pan halfway through the baking time.
  2. Reduce the oven temperature to 375 degrees. Allow the chicken to cool enough to handle. Chop or shred the chicken by hand into a large bowl. Mix together the rest of the ingredients with the chicken, except for the 2 (divided) cups of cheese (reserve 1 cup of cheddar and 1 cup of Monterey Jack).
  3. Pour the mixture evenly into a sprayed/greased oven-safe baking dish and top with remaining cheese.
  4. Bake in the oven for 20-30 minutes until it starts to brown and bubble. It can be finished under the broiler for 2-3 minutes to crisp and brown the top.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Yield: 12

Leave a comment

Please note, comments must be approved before they are published to avoid spam

    No comments yet

Nutrition Info

Ideal Ratio Recipe Ratio
73% Fat
25% Protein
2% Carbs

Replace one meal a day with
KetoLogic® KetoMeal®

Buy Now