Pulled pork buffalo dip for two turns leftover pulled pork into a bubbling skillet of spicy, creamy, cheesy comfort – no party required. It is classic Buffalo dip scaled down to a small baking dish, sized for a serious craving or a quiet night in. Twenty minutes from bowl to table, and celery sticks or pork rinds do the scooping.
Pulled Pork Buffalo Dip for Two
Got leftover pulled pork? Don’t let it go to waste! Transform it into the ultimate comfort food with this incredible Pulled Pork Buffalo Dip. As a Southerner, I believe a good dip can solve just about anything, and this one is no exception. It delivers all the spicy, creamy, cheesy goodness of classic Buffalo dip, perfectly portioned for two. No party required—just a serious craving for something delicious. It’s ridiculously easy to make and is absolutely divine scooped up with crunchy celery sticks or crispy pork rinds.
• Yield: 2 servings
• Prep time: 5 minutes
• Cook time: 15 minutes
Ingredients
• 1 cup / 225g Slow Cooker Pulled Pork
• 4 oz / 113g cream cheese, softened
• ¼ cup / 60ml Buffalo sauce
• ½ cup / 56g (1.98 oz) shredded cheddar cheese
• Serving Suggestions
• Celery sticks
• Pork rinds
Instructions
1. Preheat the oven to 375°F / 190°C.
2. In a small bowl, mix together the pulled pork, softened cream cheese, and Buffalo sauce. Spread the mixture evenly into a small baking dish (about a 2-cup capacity), then top with the shredded cheddar cheese.
3. Bake for 15 minutes, or until the top is golden brown and the edges are bubbling. Serve immediately with your dippers of choice.
Nutritional Information
• Serving: 1 serving | Calories: 450kcal | Carbohydrates: 5g (0.18 oz) | Protein: 25g (0.88 oz) | Fat: 35g (1.23 oz) | Saturated Fat: 20g (0.71 oz) | Sodium: 1200mg
Pro Tips
• Notes &
• Shredded chicken is an excellent substitute for the pulled pork in this recipe.
• For an extra layer of flavor, stir in a tablespoon of ranch dressing or blue cheese crumbles with the cream cheese.
• Assemble the dip up to 24 hours in advance, cover, and refrigerate. Add 5-10 minutes to the baking time when cooking from cold.
• For an extra crispy, browned cheese topping, place the dip under the broiler for the last 1-2 minutes of cooking, watching closely to prevent burning.
FAQ
Q: What can I use instead of pulled pork in this dip
A: Shredded chicken is an excellent substitute for the pulled pork in this recipe.
Q: Can I make this buffalo dip ahead of time
A: Yes, you can assemble the dip up to 24 hours in advance. Cover and refrigerate it, then add 5-10 minutes to the baking time when cooking from cold.
Q: How can I add more flavor to this dip
A: For an extra layer of flavor, stir in a tablespoon of ranch dressing or blue cheese crumbles along with the cream cheese.
Q: How do I get a crispy cheese topping on the dip
A: To get an extra crispy, browned cheese topping, place the dip under the broiler for the last 1-2 minutes of cooking. Be sure to watch it closely to prevent burning.
Pro Tips
- Soften the cream cheese before mixing so it blends with the Buffalo sauce into a smooth, even base instead of leaving cold lumps through the pork.
- Assemble the dip up to 24 hours ahead, cover, and refrigerate; bake it from cold with an extra 5-10 minutes so the center heats through.
- For a browned, bubbly cheese top, slide the dip under the broiler for the last 1-2 minutes and watch it closely – it colors fast.
- Stir a tablespoon of ranch dressing or some blue cheese crumbles into the cream cheese layer for extra depth against the Buffalo heat.
- No pulled pork on hand? Shredded chicken is an excellent substitute that keeps the keto macros in the same range.
Frequently Asked Questions
Can I make this dip ahead of time?
Yes – assemble it up to 24 hours in advance, cover, and refrigerate. Add 5-10 minutes to the baking time when you cook it from cold.
What can I use instead of pulled pork?
Shredded chicken works beautifully in the same proportions with the cream cheese and Buffalo sauce.
Is this dip keto-friendly?
It fits well – 5g carbs and 25g protein per serving, with most of the calories coming from fat. Scoop it with celery sticks or pork rinds instead of chips.
How do I get the top extra crispy?
Broil the dip for the final 1-2 minutes of cooking until the cheddar topping is browned and bubbling – keep the dish close to the broiler and watch it the whole time.
Recipe card below.
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Pulled Pork Buffalo Dip for Two
Ingredients
Method
- Preheat the oven to 375°F / 190°C.
- In a small bowl, mix together the pulled pork, softened cream cheese, and Buffalo sauce.
- Spread the mixture evenly into a small baking dish (about a 2-cup capacity), then top with the shredded cheddar cheese.
- Bake for 15 minutes, or until the top is golden brown and the edges are bubbling.
- Serve immediately with your dippers of choice.
- Shredded chicken is an excellent substitute for the pulled pork in this recipe.
