Description
A delicious and healthy dairy-free buffalo chicken dip that's perfect for keto and paleo diets. This flavorful dip combines shredded chicken with paleo mayonnaise, hot sauce, and nutritional yeast for a creamy, tangy, and spicy treat. Easy to prepare and perfect for game day or as a low-carb snack, it can be baked or slow-cooked and served with veggies or your favorite 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, or more to taste (I like Frank's Red Hot Original)
- 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 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 well to evenly incorporate all ingredients. Taste and add more hot sauce if you prefer a spicier dip.
- Prepare for Baking: Transfer the mixed ingredients into a small baking dish. Use a spatula to smooth out the top evenly.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes, or until the edges are lightly browned and the dip is bubbly.
- Serve: Serve the buffalo chicken dip warm with celery sticks, carrot sticks, cucumber slices, and other favorite veggies. You can also enjoy it with gluten-free crackers or tortillas if not following Whole30.
- Slow Cooker Option: Alternatively, mix all ingredients and place them in a slow cooker. Cook on HIGH for 2 hours and serve warm.
Notes
- Use leftover cooked or rotisserie chicken to save time.
- If you only have raw chicken, pan-fry 1 lb boneless, skinless chicken breasts or thighs over medium-high heat for 5-6 minutes per side before shredding.
- Frank’s Red Hot Original is recommended for the hot sauce, but adjust quantities if using a sauce with different heat levels.
- 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 vegetables like cucumbers, carrots, celery, and bell peppers for a Whole30 or keto-friendly snack.
- Not restricted to paleo or keto? Enjoy with grain-free crackers or tortilla chips.
- This dip is also hearty enough to be enjoyed as a meal with a side of rice or cauliflower rice.
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat in the microwave or oven at 350 degrees Fahrenheit for 10-15 minutes.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 80 mg
