The Best Healthy Buffalo Chicken Dip – Low Carb, Creamy & Packed with Flavor

I first started making this buffalo chicken dip recipe in a desperate attempt to satisfy my late-night cravings during weeknights without putting too much effort into cooking. This easy dip combines a variety of flavors: creamy, spicy, cheesy, and packed with protein. Plus, it can be made in less than 15 minutes, which is awesome, especially if you plan to go straight to the gym.

The first time I decided to use canned chicken breasts for the dip and not rinse them. Huge mistake! Everything tasted extremely salty, and nothing was able to overcome this taste. Now, I rinse all the chicken very well so that there’s no canned taste in it anymore. Moreover, it makes the texture fluffier and the flavor more balanced.

Here’s how to cook the best buffalo chicken dip at home that tastes just like something served in a restaurant!

Ingredients

For the Buffalo Chicken Dip

• Chicken Breast 1 can 12.5 oz / 354 g, drained and rinsed

Rinsing the chicken gets rid of the excessive amount of salt in it.

• Buffalo Sauce 1/4 cup 60 ml / 60 g

You can buy any store-bought buffalo sauce or make it yourself if you have extra time.

• Cayenne Pepper 1/2 tsp 1 g — optional

I usually add some cayenne pepper for additional spiciness.

• Garlic Powder 1/2 tsp 1.5 g
• Black Pepper 1/2-1 tsp 1–2 g

I usually stick to 1 teaspoon because I find black pepper the most effective in terms of making the dip spicy.

• Cream Cheese 2 ounces 56 g, softened
• Ranch Seasoning Powder 1 tsp 3 g
• Non-Fat Greek Yogurt 3 ounces 85 g

Greek yogurt is used to make the dip smoother and less heavy.

• Shredded Mozzarella Cheese 1 to 2 ounces 28–56 g

For the Toppings

• Blue Cheese Crumbles 1 ounce 28 g — optional
• Freshly shredded cheese melts much better.
• Extra Ranch Seasoning to taste

For Serving

• Celery Sticks
• Tortilla Chips
• Pork Rinds
• Crackers or Toasted Bread
• Taco Shells or Tortillas

Preparation of the Ingredients

Chicken

Start by draining the canned chicken breasts and then rinsing them in running water for a minute. While rinsing, I break the chicken into small pieces so that it will wash out better. After rinsing, you have to squeeze all the water out of the meat.

As you can see, it starts to change its texture. Instead of being dense and hard, it becomes light and fluffy. Additionally, the canned taste disappears at this step, and you won’t notice it anymore.

My first mistake while making this dip was not pressing the chicken dry after rinsing it. As a result, the dip became watery in the middle and couldn’t be used. Therefore, now, before mixing it into the mixture, I squeeze the excess liquid out of it.

Tip: Dry your chicken as much as possible for the creamiest result.

Buffalo Sauce Mixture

Now, in a medium-sized bowl, you have to add your buffalo sauce, cayenne pepper (optional), garlic powder, black pepper, softened cream cheese, ranch seasoning, and Greek yogurt.

From the moment you start mixing all the ingredients, the mixture starts to acquire a beautiful orange color. The smell at this point becomes very specific and appetizing, with hints of spices. It has a spicy scent combined with a smell of cheese and ranch dressing.

While mixing the ingredients, I like waiting for 20 minutes when the cream cheese is softened, because if it’s too cold, it doesn’t melt and mix very well.

If you like blue cheese flavor, now is the time to add it to the mixture. Personally, I never do this because I find the combination of spices in the ranch seasoning perfect.

Tip: Crushed black pepper always tastes more delicious and aromatic than pre-grated one.

Add Chicken

Once all the components are mixed, it’s time to add the shredded chicken and stir.

By now, you already have the smell of a delicious dip in front of you. All the tastes start to merge together and create a unique combination. However, technically, this is already the finished product because all the ingredients are already cooked. Nevertheless, baking makes it look even more appealing.

Transfer the mixture into a small oven-safe bowl and smooth the surface with a spatula.

If desired, you can sprinkle extra ranch seasoning to provide the surface with an additional layer of flavor during the process.

Cooking

Preheat an air fryer or an oven to 425 °F (220 °C).

If you’re using an air fryer, bake the dip for 12 minutes. If you choose a regular oven, it might require a few additional minutes because you’ll have to preheat it in advance.

After 6 minutes, remove the bowl from the air fryer or oven and put grated mozzarella on top of it.

This is one of the most important steps in this recipe because adding the cheese too soon leads to burning. By adding it at this step, you get a golden-brown crust on top that makes everything even more appetizing.

As the dip bakes, it starts making noises and getting crispy on the outside. You can smell its wonderful spicy-sweet aroma with melted cheese and spicy chicken.

Cook the dip until the top is lightly browned and starts bubbling on the edges for another 6 minutes.

Tip: Always shred your mozzarella cheese at home because otherwise, it will contain anti-caking agents, preventing it from melting properly.

Cool It Down a Little Bit

Wait for 5 minutes so that it can cool a little bit because of the extremely hot temperature inside.

This dip is like lava in the center after it is taken out of the air fryer, which means you burn your mouth on the first bite. However, it cools down pretty quickly and, as a result, gets thicker and more tasty.

You’ll know it’s ready when you stretch the cheese from the top a little, and it doesn’t slip off.

Serving

As far as serving is concerned, celery sticks always pair well with buffalo chicken dips. However, there are other ideas you can explore.

Tortilla chips provide you with an extra crunch that can be used to make things tastier.

Pork rinds are a great substitute if you don’t need more carbs. Moreover, they remain crunchy even while dipping into the hot dip.

Sometimes, when I have leftovers, I put the dip in tortillas with extra lettuce. It’s really delicious, trust me.

Tip: Cut celery sticks shorter so that you can pick them up more easily.

Tips for Making

Don’t Use Wet Chicken

If the chicken is wet, the dip will become watery and thin. Therefore, rinse and drain it before mixing with the other components.

Don’t Add Too Much Cheese

You have to remember that too much cheese is never a good idea because it makes the dip greasy and heavy. The optimal amount is 1 to 2 ounces.

Add Cheese at the Correct Time

Otherwise, you’ll end up with a burnt top instead of a perfectly melted one.

Use Softened Cream Cheese

Never use cold cream cheese if you don’t want it to be lumpy in the dip.

Don’t Try It Freshly Taken Out of the Oven

Otherwise, you risk burning your tongue and experiencing severe pain.

Variations to the Recipe

Spicy Buffalo Dip

Increase the number of spices, such as cayenne pepper, add jalapeno peppers, or pour some hot sauce onto the mixture to enhance the spicy taste.

Blue Cheese Dip

Put blue cheese crumbles into the mixture and mix everything well to provide a sharp aftertaste.

Rotisserie Chicken Dip

Shred rotisserie chicken instead of canned chicken and mix it with the rest of the ingredients.

How to Store & Reheat?

You can store leftovers for up to 4 days in a refrigerator in an airtight container.

Reheat them in the microwave in portions or bake in an oven preheated to 350 °F (175 °C). I always say that the flavor of the dip becomes even better after storage.

Also, if you freeze the dip, it is possible to store it up to 2 months, although it separates due to the presence of dairy. Stirring the dip after reheating helps to fix this problem.

It can be eaten either warm with celery, tortilla chips, crackers, or used to stuff tacos.

This 15-minute buffalo chicken dip became a staple in my cooking routine because it is very easy and convenient to make and, at the same time, delicious to eat. However, it will be helpful for you as well.