Description
This Dairy-Free Healthy Buffalo Chicken Dip is a flavorful, keto-friendly, and paleo-approved appetizer that's perfect for game days or casual gatherings. Made with shredded chicken, paleo mayonnaise, hot sauce, and nutritional yeast instead of cheese, it provides a tangy, spicy taste without dairy. Easy to prepare and bake, this buffalo chicken dip is versatile and can also be made in a slow cooker for convenience.
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, or more to taste)
- 1 cup sliced green onions
- 1/4 cup nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried dill
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon 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 flavors. Taste and adjust the hot sauce if desired for extra spice.
- Prepare for Baking: Transfer the mixture to a small baking dish and smooth the surface evenly with a spatula to ensure uniform cooking.
- Bake the Dip: 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 Warm: Once baked, serve the dip warm with fresh vegetables such as celery, carrots, cucumbers, or gluten-free crackers or tortillas if not following Whole30.
- Slow Cooker Option: Alternatively, you can mix all ingredients and place them in a slow cooker. Cook on HIGH heat for 2 hours, then serve warm.
Notes
- You can use leftover cooked or rotisserie chicken to save time.
- If using raw chicken, pan-fry 1 lb boneless skinless breasts or thighs over medium-high heat for 5-6 minutes per side, then shred.
- Frank's Red Hot Original is recommended for best flavor; adjust quantities if using a different hot sauce.
- For non-dairy-free versions, shredded cheddar cheese or blue cheese crumbles can replace nutritional yeast.
- Serve with vegetables like cucumber slices, carrot and celery sticks, or bell peppers for a Whole30/keto-friendly option.
- For a non-Whole30 option, enjoy with grain-free crackers or tortilla chips.
- This dip can be a meal served with rice or cauliflower rice as a side.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
- Reheat leftovers in the microwave or in the oven at 350 degrees for 10-15 minutes.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 75 mg
