Low Carb Buffalo Chicken Dip Recipe

Low Carb Cold Buffalo Chicken Bagel Chip Spread Recipe

low carb bagel chips and buffalo chicken dipThis low carb buffalo chicken dip makes the perfect appetizer to whip out at your next little get together because it's so unbelievably tasty and doesn’t need to be served hot. Also “picnic perfect” because it's just naturally delicious at room temperature, too.

Recipe may be doubled or tripled for “pot luck” occasions. You can heat it if you want to of course but this dip is designed to retain all the tasty flavors in its chilled state.

With the Carb Counters™ low carb bagel chips, you’ve got a truly low carb winner. But hide it – especially if you have kids around. It's amazing how kids love this tasty spread too. It's spicy but not “too” spicy for most sensitive palates. See Cook’s Note and make it extra “hot & spicy” if desired.



  • 1 -12 oz can Chicken breast chunks, drained or leftover cooked chicken breasts – chopped (about 1-1/2 medium breasts)
  • 1/2 Cup Hot sauce (we used Louisiana Hot Sauce)
  • 4 Tablespoons Salted butter
  • 1 -8 oz block Cream cheese (softened)
  • 1/2 Cup Sour cream
  • 1/4 Cup Ranch dressing (Hidden Valley, bottled or see recipe below)
  • 2 Stalks Celery (chopped)
  • 1 Cup Shredded Mozzarella cheese or chopped American Cheese or Monterrey Jack


  • 2 Tablespoons Chopped parsely


Cook’s Note: If you really want it “hot” the hot sauce may be increased to ¾ cup and/or add a chopped jalapeno or two.

Place the chopped chicken, butter and hot sauce in saucepan on stovetop or place in microwave safe bowl. Stir, bring the chicken mixture to a boil, melting the butter and coating the chicken well with the hot sauce. Turn heat off, cover and let sit for a few minutes to allow the chicken to absorb the flavor. If using microwave, heat for 2 minutes, stir and let stand.
low carb buffalo chicken dip
In a medium size bowl, combine the cream cheese, celery, sour cream and Ranch
dressing. Mix well and lightly stir in the hot sauce chicken mixture. Top with cheese and sprinkle the parsley over if using. Makes over 4 cups, just 2 net carbs per ¼ cup serving. Dip may be kept in the fridge for up to 5 days.

Cook’s Note: This dip is also wonderful served hot. Just heat in microwave or oven until cheese is melted and bubbly.

Low Carb Ranch Dressing Recipe

1 cup mayonnaise (we used Hellman’s)

½ cup sour cream

½ teaspoon dried parsley (or 1-1/2 teaspoons fresh)

½ teaspoon dried chives (or 1-1/2 teaspoons fresh)

½ teaspoon dried dill weed (or 1-1/2 teaspoon fresh)

½ teaspoon garlic powder (or 1 clove fresh, chopped)

¼ teaspoon onion powder

1/8 teaspoon black pepper

¼ teaspoon salt (optional)

Combine all ingredients in 2 cup bowl or large mug and stir well to blend. Cover and chill. Makes 1-1/2 cups. Less than 1 net carb per Tablespoon.
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