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Keto Buffalo Chicken Dip Dinner Bake - Creamy, Spicy, and Satisfying

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add chicken and veggies: Fold the shredded chicken, sautéed onion and celery, and the cauliflower into the buffalo mixture until evenly coated.
  6. 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.
  7. Bake: Bake for 20–25 minutes, until bubbly around the edges and the cheese on top is melted and lightly golden.
  8. 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.
  9. Serve: Scoop into bowls and enjoy as-is, or pair with crisp cucumber slices, celery sticks, or a simple side salad.