Our Keto Cheesy Buffalo Chicken Dip is the ultimate crowd-pleasing party food! It’s super cheesy with a rich, creamy texture and subtle heat from Frank’s Red Hot sauce (you can make it as hot or as mild as you like by adjusting the amount of Frank’s). We use two cups of cooked shredded chicken in this Keto Cheesy Buffalo Chicken Dip, so if you have leftovers from a rotisserie chicken on hand, this is the perfect way to use it. Whip up this dip for the Super Bowl or your next party!
2cupscooked shredded chickengreat use for a rotisserie!
2scallionsgreen and white parts, thinly sliced
Preheat the oven to 425F; get out a 2-quart casserole dish.
In a large bowl, beat together the cream cheese and sour cream, and then beat in the Frank’s RedHot sauce, Worcestershire, garlic powder, and onion powder. Stir in 3 cups of shredded cheddar and the chicken.
Pour the mixture into the casserole dish. Sprinkle the remaining 1 cup of shredded cheddar on top, and sprinkle on the scallion.
Cover with foil and bake until bubbling throughout, about 30 minutes, and then remove the foil and broil briefly to brown the top.
Serve warm, with chopped vegetables for dipping.
Make-Ahead: You can make this dip up to 3 days ahead (store it covered in the fridge), and bake it on the day you want to serve it (let it sit at room temperature for 30 minutes before baking).