Cozy, weeknight-ready Buffalo Chicken Dip with creamy tangy heat, shredded chicken, and a bubbly cheese crust—low-carb and GF-friendly.

2 cups shredded cooked chicken

8 oz low-carb cream cheese, softened

1/3 cup sugar-free buffalo hot sauce

1/4 cup sour cream

1½ cups shredded mozzarella, divided

1½ cups shredded cheddar, divided

2 tbsp blue cheese crumbles (optional)

2 green onions, thinly sliced (reserve some for garnish)

Cook Mode Prevent your screen from going dark

1) Heat oven to 350°F (180°C). Grease a 1-quart baking dish.

2) In a bowl, whisk softened cream cheese with buffalo sauce and sour cream until mostly smooth.

3) Fold in shredded chicken, 1 cup mozzarella, and 1 cup cheddar.

4) Spread into dish. Top with remaining mozzarella/cheddar and dot with blue cheese (if using).

5) Bake 12–15 minutes, until edges bubble and top is lightly golden.

6) Rest 2 minutes. Garnish with green onions and serve warm.

– Make-ahead: assemble, cover, refrigerate up to 24 hours; bake before serving.

– Storage: refrigerate 3–4 days; freeze up to 2 months (thaw overnight).

– Reheat: 300°F oven or microwave in short bursts; loosen with a spoon of sour cream if needed.

– Swaps: Greek yogurt for sour cream; rotisserie/canned chicken works; adjust heat with mild wing sauce or extra spice.