Keto Buffalo Chicken Dip with Celery Sticks: The Ultimate Low-Carb Snack Attack

Imagine this: creamy, spicy, cheesy goodness that clings to every celery stick like it’s its job. A dip so addictive you’ll side-eye anyone who dares to double-dip. Keto Buffalo Chicken Dip isn’t just a snack—it’s a lifestyle upgrade.

No sad, flavorless diet food here. This recipe packs heat, richness, and crunch without the carb guilt. Game day?

Dinner? Midnight snack? It works for all.

And yes, it’s stupidly easy to make. Ready to ruin store-bought dips forever?

Why This Recipe Slaps

This isn’t just another dip. It’s high-protein, low-carb, and loaded with flavor.

The tangy buffalo sauce cuts through the creamy cheese, while shredded chicken keeps it hearty. Celery sticks add the perfect crunch without spiking your blood sugar. Plus, it’s versatile—eat it hot, cold, or straight from the fridge at 2 AM (we won’t judge).

Ingredients You’ll Need

• 2 cups cooked chicken (shredded or diced)
• 8 oz cream cheese (softened)
• 1/2 cup buffalo sauce (Frank’s RedHot or your favorite)
• 1/2 cup ranch dressing (or blue cheese if you’re fancy)
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 tsp garlic powder
• Celery sticks (for serving)

How to Make It (Without Burning Down the Kitchen)

1. Preheat your oven to 350°F (175°C).
2. Mix everything but the celery in a bowl.

   Yes, even the cheese. No, you can’t skip the buffalo sauce.

3. Spread the mixture into a baking dish. Bake for 20-25 minutes until bubbly and slightly golden.
4. Broil for 1-2 minutes if you want extra crispiness.

   Watch it like a hawk—broilers are sneaky.

5. Serve hot with celery sticks. Or just eat it with a spoon. We’re not the snack police.

Storage: Because Leftovers Are Life

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in the microwave or oven. Pro tip: If it looks a little dry after refrigeration, stir in a splash of ranch or buffalo sauce before reheating.

Why This Dip Is a Win

This recipe checks all the boxes: keto-friendly, high in protein, and low in carbs. It’s also gluten-free if you use a compliant buffalo sauce.

The celery sticks add fiber and crunch without the carbs of chips or crackers. Plus, it’s customizable—adjust the heat level, swap cheeses, or add bacon because bacon makes everything better.

Common Mistakes (And How to Avoid Them)

• Using canned chicken: It works in a pinch, but fresh shredded chicken tastes way better.
• Overbaking: You want bubbly, not Sahara-dry. Set a timer.
• Skimping on sauce: Dry dip = sad dip.

  Add extra buffalo sauce if needed.

• Forgetting to soften cream cheese: Lumps are for mashed potatoes, not dip.

Alternatives for the Rebellious Cook

Not feeling buffalo? Swap it for sriracha or BBQ sauce (though BBQ kicks it out of keto territory). Use blue cheese dressing instead of ranch for a sharper flavor.

Veggies like bell peppers or cucumber slices work if celery isn’t your thing. For a dairy-free version, try coconut cream cheese and vegan cheese—just don’t blame us if it’s not quite the same.

FAQs

Can I make this dip in a slow cooker?

Absolutely. Mix everything in the slow cooker and cook on low for 2-3 hours.

Stir occasionally to prevent scorching.

Is this dip spicy?

It’s got a kick, but you can tame it by using less buffalo sauce or adding extra ranch. Or embrace the heat and add cayenne pepper.

Can I freeze this dip?

Technically, yes. But the texture might get weird after thawing.

IMO, it’s best fresh or refrigerated.

What else can I serve with it?

Pork rinds, keto crackers, or even just a fork. No one’s stopping you.

Final Thoughts

This Keto Buffalo Chicken Dip is the hero your snack game deserves. It’s easy, delicious, and won’t wreck your macros.

Whether you’re feeding a crowd or just yourself (no shame), it’s a guaranteed hit. Now go forth and dip like nobody’s watching.