Description
A dairy-free, paleo-friendly, and keto buffalo chicken dip that’s packed with flavor and perfect for game day or a healthy snack. Made with shredded chicken, paleo mayonnaise, hot sauce, and nutritional yeast for a cheesy flavor without the dairy, this easy baked dip is wholesome and delicious.
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 suggested)
- 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, ensuring it reaches the correct temperature while you prepare 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. Taste and adjust hot sauce as desired.
- Prepare for Baking: Transfer the mixed dip into a small baking dish and smooth out the surface with a spatula for even baking.
- 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: Serve the buffalo chicken dip warm with celery sticks, carrot sticks, cucumbers, bell peppers, or gluten-free crackers/tortillas if not following Whole30.
- Slow Cooker Alternative: Mix all ingredients and place them in a slow cooker. Cook on HIGH for 2 hours. Serve warm as above.
Notes
- Use leftover cooked or rotisserie chicken for convenience and flavor.
- If using raw chicken, pan-fry 1 lb boneless skinless chicken breasts or thighs for 5-6 minutes per side before shredding.
- Frank’s Red Hot Original is recommended for consistent buffalo flavor; adjust spice level by varying hot sauce amount if using a different brand.
- For non-paleo/dairy-free variations, substitute nutritional yeast with shredded cheddar cheese and optionally add blue cheese crumbles before serving.
- Serve with fresh vegetables like celery, cucumbers, carrots, or sliced bell peppers for a Whole30 and keto-friendly snack.
- Not restricted to Whole30/keto? Enjoy with grain-free crackers or tortilla chips.
- Can be served as a meal alongside rice or cauliflower rice.
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Reheat leftovers in microwave or oven at 350 degrees Fahrenheit for 10-15 minutes until warm.
