If you love buffalo chicken dip, this dinner bake turns that game-day favorite into a full, family-friendly meal. It’s creamy, cheesy, and perfectly spicy, with a rich sauce that clings to tender chicken and a bed of low-carb veggies. Everything bakes together in one dish for an easy weeknight dinner.
It’s simple to prep, forgiving with ingredients, and great for meal prep. If you’re craving comfort food without the carb crash, this one hits the spot.
Keto Buffalo Chicken Dip Dinner Bake - Creamy, Spicy, and Satisfying
Ingredients
- 3 cups cooked, shredded chicken (rotisserie or leftover chicken works great)
- 1 small head of cauliflower, cut into small florets (about 4 cups)
- 1/2 small red onion, finely diced
- 1/2 cup celery, finely chopped
- 8 ounces cream cheese, softened
- 3/4 cup buffalo hot sauce (such as Frank’s RedHot)
- 1/2 cup ranch dressing (sugar-free if strict keto)
- 1/2 cup sour cream
- 1 cup shredded mozzarella
- 1 cup shredded sharp cheddar
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (optional garnish)
Instructions
- Prep the oven and pan: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little butter or nonstick spray.
- Par-cook the cauliflower: Steam or microwave the cauliflower florets until just tender, about 4–5 minutes. Drain well and pat dry with paper towels to remove excess moisture.
- Sauté aromatics: In a skillet over medium heat, melt the butter. Add the red onion and celery. Cook 3–4 minutes until softened. Turn off the heat and set aside.
- Make the buffalo dip base: In a large bowl, mix cream cheese, hot sauce, ranch dressing, and sour cream until smooth. Stir in garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper.
- Add chicken and veggies: Fold the shredded chicken, sautéed onion and celery, and the cauliflower into the buffalo mixture until evenly coated.
- Add cheese: Stir in half the mozzarella and half the cheddar. Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle the remaining cheeses over the surface.
- Bake: Bake for 20–25 minutes, until bubbly around the edges and the cheese on top is melted and lightly golden.
- Rest and garnish: Let it rest for 5–10 minutes to set. Top with sliced green onions and parsley. Taste and adjust salt and pepper if needed.
- Serve: Scoop into bowls and enjoy as-is, or pair with crisp cucumber slices, celery sticks, or a simple side salad.
What Makes This Recipe So Good
- All the flavors of buffalo chicken dip, in dinner form: Cream cheese, hot sauce, ranch, cheddar, and juicy chicken baked into a hearty, fork-ready casserole.
- Low carb and keto-friendly: No pasta, rice, or breadcrumbs—just protein, cheese, and low-carb veggies.
- One-dish convenience: Mix, bake, and serve from the same pan. Cleanup is easy.
- Customizable heat: Adjust the hot sauce to suit spice preferences.
Add jalapeños for more kick or use a milder buffalo sauce.
- Great for leftovers: The flavors deepen overnight, and it reheats beautifully for lunches or quick dinners.
Ingredients
- 3 cups cooked, shredded chicken (rotisserie or leftover chicken works great)
- 1 small head of cauliflower, cut into small florets (about 4 cups)
- 1/2 small red onion, finely diced
- 1/2 cup celery, finely chopped
- 8 ounces cream cheese, softened
- 3/4 cup buffalo hot sauce (such as Frank’s RedHot)
- 1/2 cup ranch dressing (sugar-free if strict keto)
- 1/2 cup sour cream
- 1 cup shredded mozzarella
- 1 cup shredded sharp cheddar
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (optional garnish)
Step-by-Step Instructions
- Prep the oven and pan: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little butter or nonstick spray.
- Par-cook the cauliflower: Steam or microwave the cauliflower florets until just tender, about 4–5 minutes. Drain well and pat dry with paper towels to remove excess moisture.
- Sauté aromatics: In a skillet over medium heat, melt the butter.
Add the red onion and celery. Cook 3–4 minutes until softened. Turn off the heat and set aside.
- Make the buffalo dip base: In a large bowl, mix cream cheese, hot sauce, ranch dressing, and sour cream until smooth.
Stir in garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper.
- Add chicken and veggies: Fold the shredded chicken, sautéed onion and celery, and the cauliflower into the buffalo mixture until evenly coated.
- Add cheese: Stir in half the mozzarella and half the cheddar. Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle the remaining cheeses over the surface.
- Bake: Bake for 20–25 minutes, until bubbly around the edges and the cheese on top is melted and lightly golden.
- Rest and garnish: Let it rest for 5–10 minutes to set.
Top with sliced green onions and parsley. Taste and adjust salt and pepper if needed.
- Serve: Scoop into bowls and enjoy as-is, or pair with crisp cucumber slices, celery sticks, or a simple side salad.
How to Store
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm individual portions in the microwave for 60–90 seconds, or reheat the whole dish in a 325°F (165°C) oven until hot.
Add a sprinkle of cheese if the top looks dry.
Health Benefits
- Keto-friendly macros: High in protein and fat, and low in carbs thanks to cauliflower instead of pasta or potatoes.
- Protein-rich: Shredded chicken helps keep you full and supports muscle maintenance, especially useful on lower-carb plans.
- Electrolytes and veggies: Celery and cauliflower provide fiber and potassium, which can help balance electrolytes on keto.
- Gluten-free by default: No flour or grains needed, making it a simple choice for gluten-sensitive eaters.
What Not to Do
- Don’t skip drying the cauliflower: Extra moisture can make the bake watery and soggy.
- Don’t overbake: Too long in the oven can cause the cheese to separate and the chicken to dry out.
- Don’t use sweetened dressings: Some ranch or “buffalo” sauces have added sugars. Check labels to keep carbs low.
- Don’t add raw, watery vegetables: Zucchini or tomatoes can release a lot of liquid. If using them, sauté first and drain.
Recipe Variations
- Ranch-free version: Swap ranch for extra sour cream and 1–2 teaspoons ranch seasoning (sugar-free) or add a squeeze of lemon for tang.
- Blue cheese twist: Stir in 1/3 cup crumbled blue cheese and top with more before baking for classic buffalo flavor.
- Spicy jalapeño: Add sliced fresh jalapeños or a pinch of cayenne to the sauce for extra heat.
- Broccoli swap: Use small broccoli florets instead of cauliflower.
Steam briefly and dry well.
- Ranch packet shortcut: Use a dry ranch seasoning packet (check carbs) and reduce added salt.
- Dairy-light option: Replace half the cream cheese with full-fat Greek yogurt and use part-skim mozzarella. The texture will be slightly lighter but still creamy.
- Skillet method: Cook everything in an oven-safe skillet, top with cheese, and broil for 2–3 minutes until bubbly and browned.
FAQ
Can I use canned chicken?
Yes, you can. Drain it well and shred it with a fork for better texture.
Rotisserie or leftover roasted chicken will have a richer flavor, but canned works in a pinch.
How spicy is this bake?
It’s medium by default. For milder heat, use 1/2 cup hot sauce and add more ranch or sour cream. For more heat, add extra hot sauce or a dash of cayenne.
What can I serve with it?
Try crisp celery sticks, cucumber rounds, bell pepper strips, or a simple green salad with olive oil and lemon.
Cauliflower rice also works if you want a heartier plate.
Can I make it ahead?
Yes. Assemble the dish up to the point of baking, cover, and refrigerate for up to 24 hours. When ready, bake as directed, adding 5–10 extra minutes if it’s cold from the fridge.
How do I reduce the sodium?
Use low-sodium hot sauce, choose a lower-salt ranch, and skip added salt until after baking.
Taste at the end and season lightly if needed.
Is there a dairy-free option?
You can experiment with dairy-free cream cheese, dairy-free shredded cheese, and a dairy-free ranch. Texture and melt may vary, but it can still be delicious.
Can I use raw chicken?
This recipe is designed for cooked, shredded chicken. If starting with raw chicken breasts or thighs, cook them first by poaching, baking, or Instant Pot, then shred before mixing.
Why is my bake watery?
The usual culprit is excess moisture from cauliflower or added veggies.
Make sure to steam just until tender and dry thoroughly. Also avoid covering the dish while it bakes.
Final Thoughts
Keto Buffalo Chicken Dip Dinner Bake takes a crowd-pleasing appetizer and turns it into a satisfying, low-carb meal without extra fuss. It’s bold, creamy, and endlessly customizable for spice level, cheese choices, and veggies.
Keep a rotisserie chicken on hand, and this becomes an easy go-to for busy nights. With minimal prep and big flavor, it’s a comfort classic you’ll want on repeat.