Description
This Dairy-Free Healthy Buffalo Chicken Dip is a keto-friendly, paleo-inspired appetizer that's perfect for game day or casual snacking. Made with shredded chicken, paleo mayonnaise, hot sauce, and nutritional yeast, it delivers a flavorful, spicy kick without any dairy. Easy to prepare and bake, it's a warm, satisfying dip served best with fresh vegetables or your favorite gluten-free crackers.
Ingredients
Scale
Buffalo Chicken Dip
- 3 cups cooked shredded chicken, about 1 lb raw
- 1 cup paleo mayonnaise
- 1/3 cup hot sauce (such as 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 the Oven: Preheat your oven to 350 degrees F 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 well to ensure all ingredients are evenly mixed. Taste and adjust hot sauce if desired.
- Transfer to Baking Dish: Pour the mixture into a small baking dish and smooth out the top with a spatula for an even bake.
- Bake: Place the dish in the preheated oven and bake for 20 minutes until the edges are lightly browned and the dip is bubbly.
- Serve Warm: Remove from oven and serve warm with celery sticks, carrot sticks, cucumbers, bell peppers, or your choice of gluten-free crackers or tortillas if not following Whole30.
- Optional Slow Cooker Method: Alternatively, mix all ingredients and place in a slow cooker. Cook on HIGH for 2 hours, then serve warm.
Notes
- Use leftover cooked chicken or rotisserie chicken to make this recipe easy and quick.
- If starting with raw chicken, pan-fry 1 lb of boneless skinless chicken breasts or thighs over medium-high heat for 5-6 minutes on each side before shredding.
- Adjust the amount of hot sauce based on your preferred spice level; Frank’s Red Hot Original is recommended.
- For a non-paleo or dairy option, substitute nutritional yeast with shredded cheddar cheese and add blue cheese crumbles before serving if desired.
- Serve with fresh vegetables like cucumbers, carrots, celery, and bell peppers for a Whole30 or keto-friendly snack.
- For non-Whole30 or keto, enjoy with grain-free crackers or tortilla chips.
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days; reheat in microwave or oven at 350 degrees F for 10-15 minutes.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 65 mg
