This Keto Buffalo Chicken Dip is a creamy, zesty crowd-pleaser that’s ready in just 35 minutes. Perfect for game day or a cozy night in, it combines tender shredded chicken with tangy hot sauce and rich cream cheese for a bold, irresistible flavor. The melty cheddar topping adds a gooey, golden finish that’s impossible to resist. With only 5 minutes of prep, it’s a lifesaver for busy hosts who still want to impress.
The dish is packed with smoky, spicy notes balanced by cool, velvety creaminess, making every bite a flavor explosion. Serve it hot from the oven with crisp celery sticks or crunchy keto-friendly crackers for a satisfying contrast of textures. Whether you’re keto or just love good food, this dip is a surefire win for any gathering.
What You’ll Need for Keto Buffalo Chicken Dip
- 1 lb. boneless, skinless chicken breasts or thighs (thighs add extra juiciness!)
- 1 cup Frank’s Original Hot Sauce (or your favorite hot sauce)
- ¼ cup water
- 8 oz. cream cheese (softened for easier mixing)
- 1 cup shredded cheddar cheese (about 4 oz.)
- ¼ cup ranch dressing (or ½ packet of dried ranch dip mix for a bolder flavor)
- Optional: 1 (4 oz.) can diced green chiles (for a mild kick)
- Optional toppings: blue cheese crumbles, sliced green onions
How to Make Keto Buffalo Chicken Dip
- Cook the chicken: Place the chicken in the inner pot of your Instant Pot. Pour the hot sauce and water over the chicken. Close the lid, seal, and pressure cook on the MEAT/STEW setting for 15 minutes.
- Release pressure: Once cooking is complete, quick-release the pressure. Carefully open the lid and let the liquid stop boiling.
- Shred the chicken: Transfer the chicken to a cutting board and shred it using two forks.
- Mix in the cheese: Add the cream cheese, shredded cheddar, and ranch dressing (or dip mix) to the Instant Pot. Stir until the cheese is melted and the mixture is smooth.
- Combine everything: Return the shredded chicken to the pot and stir until well combined. If desired, mix in the diced green chiles for extra flavor.
- Serve: Transfer the dip to a serving dish and top with blue cheese crumbles and sliced green onions, if using. Serve warm with keto-friendly veggies, chips, or crackers.
Spice It Up: Sauce and Topping Ideas
Take your Keto Buffalo Chicken Dip to the next level with creative sauces and toppings! For extra heat, drizzle a bit of sriracha or add a sprinkle of crushed red pepper flakes. If you prefer a milder flavor, mix in a dollop of sour cream or Greek yogurt to balance the spice. Top with crumbled bacon for a smoky crunch or pickled jalapeños for a tangy kick. Don’t forget fresh herbs like cilantro or parsley for a pop of color and freshness!
Perfect Pairings: Serving Suggestions
This dip is incredibly versatile and pairs well with a variety of keto-friendly options. Serve it with celery sticks, cucumber slices, or bell pepper strips for a low-carb crunch. For a heartier option, try it with pork rinds or cheese crisps. If you’re not strictly keto, tortilla chips or crackers make great dippers too. It’s also fantastic as a topping for grilled chicken or zucchini noodles!
Make It Last: Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the microwave in 30-second intervals, stirring in between, or warm it up on the stovetop over low heat. If the dip thickens, add a splash of water or ranch dressing to bring it back to the perfect creamy consistency. For longer storage, freeze in a freezer-safe container for up to 2 months—just thaw in the fridge overnight before reheating.
Quick and Easy: Time-Saving Tips
Short on time? Use pre-cooked shredded chicken or a rotisserie chicken to skip the pressure cooking step. Simply mix the chicken with the hot sauce, cream cheese, and other ingredients in a saucepan or microwave-safe bowl. You can also prep the dip ahead of time and store it in the fridge—just reheat and add your toppings before serving. Perfect for last-minute gatherings or busy weeknights!
Customize It: Recipe Variations
This recipe is super adaptable! Swap out the cheddar cheese for pepper jack or mozzarella for a different flavor profile. If you’re not a fan of blue cheese, try feta or skip it altogether. For a dairy-free version, use vegan cream cheese and shredded plant-based cheese. You can even add cooked crumbled sausage or chopped spinach for a heartier twist. The possibilities are endless!
Keto Buffalo Chicken Dip
Equipment
- Instant Pot
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
- 1 4 oz. can diced green chiles optional
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.