Description
This Dairy-Free Healthy Buffalo Chicken Dip is a flavorful, low-carb, paleo, and keto-friendly appetizer perfect for game day or any gathering. Made with shredded chicken, paleo mayonnaise, hot sauce, and nutritional yeast, it is baked until bubbly and served warm with fresh vegetables or gluten-free crackers. A delicious dairy-free alternative to traditional buffalo chicken dips that is easy to prepare and adaptable to different dietary preferences.
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 or more to taste)
- 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 get it ready 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, ground black pepper, and celery seeds. Mix thoroughly. Taste and add more hot sauce if desired for extra heat.
- Transfer to Baking Dish: Pour the mixed buffalo chicken dip into a small baking dish and use a spatula to smooth out the top evenly.
- Bake: Bake in the preheated oven for 20 minutes until the edges are lightly browned and the dip is bubbly.
- Serve Warm: Serve the dip warm with celery, carrots, cucumbers, or your favorite veggies. It is also delicious with gluten-free crackers or tortillas if not following Whole30.
- Slow Cooker Option: Alternatively, mix all ingredients well and place in a slow cooker. Cook on HIGH for 2 hours, then serve warm.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience.
- If using 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 the amount of hot sauce based on your spice preference and type of hot sauce used.
- If not dairy-free or paleo, substitute nutritional yeast with shredded cheddar cheese and add blue cheese crumbles before serving if desired.
- Serve with a variety of veggies like cucumbers, carrot sticks, celery sticks, and sliced bell peppers for a Whole30 and keto-friendly snack.
- For non-Whole30 diets, enjoy with grain-free crackers or tortilla chips.
- The dip can also 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 leftovers in the microwave or oven at 350 degrees Fahrenheit for 10-15 minutes.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 65 mg
