Description
This Dairy-Free Healthy Buffalo Chicken Dip is a keto-friendly, paleo, and Whole30 compliant appetizer that's perfect for game day or any gathering. Made with shredded chicken, paleo mayonnaise, hot sauce, and flavorful spices, this creamy and spicy dip bakes to bubbly perfection and pairs wonderfully with fresh veggies or gluten-free crackers.
Ingredients
Scale
Main Ingredients
- 3 cups cooked shredded chicken, about 1 lb raw
- 1 cup paleo mayonnaise
- 1/3 cup hot sauce (Frank's Red Hot Original recommended)
- 1 cup sliced green onions
- 1/4 cup nutritional yeast
Spices and Seasonings
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp dried dill
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/4 tsp celery seeds
Instructions
- Preheat Oven. Preheat your oven to 350 degrees Fahrenheit to prepare for baking the dip.
- Mix Ingredients. In a large bowl, combine the cooked shredded chicken, paleo mayonnaise, hot sauce, sliced green onions, nutritional yeast, onion powder, garlic powder, dried dill, sea salt, black pepper, and celery seeds. Mix thoroughly to evenly distribute the flavors. Taste and add more hot sauce if desired.
- Transfer to Baking Dish. Pour the mixture into a small baking dish and smooth the top with a spatula for even cooking.
- Bake. Place the baking dish in the preheated oven and bake for 20 minutes until the edges are lightly browned and the dip is bubbly.
- Serve. Serve the dip warm with celery sticks, carrot sticks, cucumber slices, or your favorite vegetables. For non-Whole30 eaters, gluten-free crackers or tortillas are great accompaniments.
- Optional Slow Cooker Method. Mix all ingredients well and place in a slow cooker. Cook on high for 2 hours until heated through. Serve warm as above.
Notes
- Use leftover cooked or rotisserie chicken to make preparation faster and easier.
- If starting with raw chicken, pan-fry 1 lb boneless skinless chicken over medium-high heat for 5-6 minutes per side before shredding.
- Adjust hot sauce quantity to your spice preference; Frank's Red Hot Original is the recommended brand.
- For a non-paleo or non-dairy-free version, substitute nutritional yeast with shredded cheddar cheese and optionally add blue cheese crumbles before serving.
- Serve with fresh veggies like cucumbers, carrots, celery, and bell peppers for keto and Whole30-friendly options.
- Non-Whole30 options include grain-free crackers or tortilla chips.
- The dip can even serve as a meal when paired with rice or cauliflower rice.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
- Reheat leftovers in the microwave or bake at 350 degrees Fahrenheit for 10-15 minutes.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 70 mg
