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You only need 6 ingredients and 30 minutes to make this buffalo chicken dip with canned chicken recipe. It is an easy and delicious low carb appetizer that is baked in the oven until bubbly. It is perfect to bring to parties and is naturally gluten-free, grain-free, and Keto.
If you love buffalo chicken flavor, you are going to love this buffalo chicken dip. It is creamy and cheesy and full of Frank’s Redhot sauce. It comes together easily and quickly and is a major crowd pleaser. The last time that I brought this dip to a party, I was asked for the recipe over and over again. It is that good!
If you also love buffalo flavor, try my Healthy Buffalo Turkey Meatballs and Buffalo Turkey Meatloaf.
Table of Contents
What makes this recipe great
- It is easy to make! Since you use canned chicken, you don’t have to prep shredded chicken. The canned chicken also results in the dip having a nice light texture. Try my canned chicken salad for another canned chicken recipe.
- You only need 6 ingredients and 30 minutes to make this recipe.
- This recipe is low carb, Keto, gluten-free and grain-free.
- This recipe is always a crowd pleaser. I like making it for the Super Bowl and 4th of July.
- This recipe is high in protein. There is 120 grams of protein in the whole dip! If 12 people share it, each serving is 10 grams of protein.
Recipe ingredients
- Canned chicken– make sure to buy canned white chunk chicken breast. I like the one from Trader Joes or this Swanson chunk white canned chicken .
- Ranch dressing– use any kind that suits your dietary needs or personal taste.
- Shredded cheddar cheese– you can use whatever kind of cheddar that is your favorite.
- Cream cheese– regular cream cheese works best here.
- Blue cheese crumbles– these add good flavor to the dip.
- Frank’s redhot sauce– I personally like the taste of franks hot sauce but feel free to use whatever kind you like.
See recipe card below for a full list of ingredients and measurements.
Step by step instructions
Step 1: Drain the canned chicken and then put the chicken into a bowl to shred.
Step 2: Add the hot sauce, ranch, cream cheese, blue cheese, and half of the cheddar cheese to a bowl.
Step 3: Mix everything together in the bowl.
Step 4: Pour the buffalo chicken mixture into a pan, top with the remaining shredded cheddar.
Step 5: Bake and serve with your favorite companions.
What to dip into buffalo chicken dip
- chips
- pretzels
- pita chips
- carrots
- broccoli
- celery sticks
- veggie chips
- cucumber slices
Expert tips
- Make sure that the cream cheese is softened prior to using it or it won’t mix into the dip. It helps to microwave it for a few seconds.
- Don’t forget to put half of the shredded cheddar into the dip and half on top. This results in a better texture.
- To make ahead: follow the instructions in the recipe, but instead of baking it, wrap it in tin foil and store in the fridge until you are ready to bake it.
- To store it: cover and store in the fridge for 3-4 days.
Recipe FAQs
Yes! This makes things much quicker and easier than having to cook and shred chicken breast yourself.
You could always use blue cheese dressing.
Corn tortilla chips are usually best because they have a strong texture and light flavor.
Other dip recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Buffalo Chicken Dip with Canned Chicken
Ingredients
- 2 12.5 ounce cans premium chunk white chicken
- 3/4 cup Frank’s red hot sauce
- 2 8 ounce packages cream cheese, softened
- 1/2 cup ranch dressing
- 1/2 cup blue cheese crumbles
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F.
- Drain the liquid out of the canned chicken can. Add the chicken to a bowl and shred.
- Add the hot sauce, cream cheese, ranch, 3/4 cups of shredded cheddar, and blue cheese crumbles to the bowl and mix.
- Pour the mixture into an 8×8 inch baking dish.
- Sprinkle with the remaining 3/4 cup of shredded cheddar cheese.
- Bake for 30 minutes.
Notes
- Make sure that the cream cheese is softened prior to using it or it won’t mix into the dip. It helps to microwave it for a few seconds.
- Don’t forget to put half of the shredded cheddar into the dip and half on top. This results in a better texture.
- To make ahead: follow the instructions in the recipe, but instead of baking it, wrap it in tin foil and store in the fridge until you are ready to bake it.
- To store it: cover and store in the fridge for 3-4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is yummy!!! I followed it exactly. Thank you.
Happy to hear it!