Keto Buffalo Chicken Dip

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Keto Buffalo Chicken Dip is the best appetizer ever served with low carb chips! Make it in your Instant Pot, Slow Cooker Crockpot, or Ninja Foodi today. I also have stovetop directions to share so everyone can make it.

Keto Buffalo Chicken Dip

Keto Buffalo Chicken Dip is the bomb! You can make it on the stovetop too. It is an awesome appetizer that everyone at your party will ask you for the recipe. We made it using the Ninja Foodi today, you can make it on the stovetop too but the cooking time this way is much quicker. In the pressure cooker, the chicken is so tender and easy to shred!

This Buffalo Chicken Dip is inspired by a dip that my sister turned me onto a few years ago. Every time that I make it for a party, people gobble it up and always ask for the recipe. We used to buy the dip from Publix and the ingredients are on the back, but if you are a cook, you know ingredients without measurements is not the whole story.

I have been working on getting this recipe right for so long and I have finally captured the taste and consistency that makes this buffalo chicken dip a crowd favorite. It took many tests and the keys to success are amount of the ingredients, the fresh tarragon, and Frank’s Wing Sauce not the regular hot sauce. It all makes a difference in the flavor.

low carb buffalo chicken dip

Here is what you need to make Keto Buffalo Chicken Dip

  • Chicken – 2 pounds of chicken, each piece cut up into 4 pieces 
  • Sauce – 1/2 cup of Frank’s Buffalo Sauce 
  • Cheese – 16 ounces Cream Cheese
  • Spices – salt, pepper, paprika, tarragon

keto buffalo chicken dip

The original recipe calls for Neufchatel cheese, but I substituted that for cream cheese because I can get organic cream cheese and it is much easier to find. Feel free to use Neufchatel cheese or cream cheese. Taste-wise, there is not much of a difference. You will be happy with the result whether you use Neufchatel cheese or cream cheese.

This amazing Buffalo Chicken Dip will go over so well at your next party that I suggest making extra Keto tortilla chips or Cheese Crisps because they will not last long with this dip around. 

keto buffalo chicken dip

How to Make Keto Buffalo Chicken Dip? 

This dip can be made in a pressure cooker, slow cooker, or on the stovetop on low heat.
Start by adding raw chicken breasts that have been cut into 4 pieces.
Then, add the olive oil, cream cheese, and sour cream. You can cut the cream cheese up if it is brick form. If out of the container, scoop the cream cheese in a tablespoon at a time. 
Next, add all the spices (salt, pepper, paprika, tarragon) and the hot sauce. Mix everything together as much as you can. 
For stove top, simmer the chicken and other ingredients on low heat with lid on until chicken is cooked through. You want the chicken tender enough that you can shred it. 
For the Crockpot or slow cooker,  you will need to set the slow cooker to high heat for 4 hours or low heat for 8 hours. 
You can also make this recipe by roasting the chicken separately in the oven and adding the cheese and spices later. Here is the original recipe for roasted buffalo chicken dip. This also works if you have left over chicken. 
Shred the chicken and stir together the ingredients so that it is a smooth dip consistency. 
For pressure cooker, put on the lid and close steam valve. Set the pressure cooker to high for 15 minutes followed by a quick release.
Then, use two forks to shred the chicken.
Next, stir the ingredients together so the cream cheese becomes smooth and the chicken is coated.
Turn the pressure cooker off.
Serve with low carb chips or veggies. 
 
keto buffalo chicken dip

Keto Buffalo Chicken Dip

Keto Buffalo Chicken Dip is the best appetizer ever served with low carb chips! Make it in your Instant Pot, Slow Cooker Crockpot, or Ninja Foodi today.
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Course: Appetizer
Cuisine: American
Keyword: buffalo chicken, side dish
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 12 People
Calories: 225kcal
Author: Aprilgolightly

Ingredients

  • 2 Pounds Chicken
  • 8 oz Cream Cheese
  • 16 oz Sour Cream
  • 1/2 Cup Frank's Redhot
  • 1 tbsp Tarragon fresh diced
  • 1 tbsp Paprika
  • 1/2 tbsp Olive Oil
  • 1 tbsp Salt
  • 1 tbsp Pepper

Instructions

  • This dip can be made in a pressure cooker, slow cooker, or on the stovetop on low heat.
  • Start by adding raw chicken breasts that have been cut into 4 pieces.
  • Then, add the olive oil, cream cheese, and sour cream. You can cut the cream cheese up if it is brick form. If out of the container, scoop the cream cheese in a tablespoon at a time.
  • Next, add all the spices (salt, pepper, paprika, tarragon) and the hot sauce. Mix everything together as much as you can.
  • For stove top, simmer the chicken and other ingredients on low heat with lid on until chicken is cooked through. You want the chicken tender enough that you can shred it.
  • Shred the chicken and stir together the ingredients so that it is a smooth dip consistency.
  • For pressure cooker, put on the lid and close steam valve. Set the pressure cooker to high for 15 minutes followed by a quick release.
  • Then, use two forks to shred the chicken.
  • Next, stir the ingredients together so the cream cheese becomes smooth and the chicken is coated.
  • Turn the pressure cooker off.
  • Serve with low carb chips or veggies

Nutrition

Calories: 225kcal | Carbohydrates: 3g | Protein: 9g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 1005mg | Potassium: 186mg | Fiber: 1g | Sugar: 2g | Vitamin A: 852IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg

More Game Day Appetizers

Here are some more game day appetizer that are Keto friendly and low carb. 

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