Description
This Dairy-Free Healthy Buffalo Chicken Dip is a flavorful, keto-friendly, and paleo-approved appetizer that's perfect for game day or any gathering. Made with shredded chicken, paleo mayonnaise, hot sauce, and nutritional yeast, this dip is baked until bubbly and served warm with fresh vegetables 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
- 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. Stir thoroughly to blend all ingredients evenly. Taste and add more hot sauce if desired for extra spice.
- Transfer to Baking Dish: Pour the mixture into a small baking dish and spread it out evenly, smoothing the top with a spatula.
- Bake the Dip: Place the dish in the preheated oven and bake for 20 minutes, or until the edges are lightly browned and the dip is bubbly.
- Serve Warm: Remove the dip from the oven and serve immediately with celery sticks, carrots, cucumbers, or your favorite veggies. For non-Whole30 eaters, gluten-free crackers or tortillas are also great accompaniments.
- Slow Cooker Option: Mix all ingredients and place in a slow cooker. Cook on HIGH for 2 hours until warm and bubbly. Serve as preferred.
Notes
- Use leftover cooked or rotisserie chicken to save time.
- If starting with raw chicken, pan-fry 1 lb boneless skinless chicken breasts or thighs over medium-high heat for 5-6 minutes per side, then shred.
- Adjust hot sauce amount based on your spice preference and the brand's heat level.
- For a non-dairy-free version, substitute nutritional yeast with shredded cheddar cheese and optionally add blue cheese crumbles before serving.
- Serve with fresh vegetables like cucumbers, carrots, celery, and bell peppers for a keto and Whole30-friendly snack.
- For a non-Whole30 or keto option, enjoy the dip with grain-free crackers or tortilla chips.
- Pair the dip with a side of rice or cauliflower rice for a full meal.
- Store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat in the microwave or oven 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: 3 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 60 mg
