Description
A dairy-free and paleo-friendly buffalo chicken dip perfect for keto and Whole30 diets. This healthy dip blends shredded chicken with paleo mayonnaise, hot sauce, and nutritional yeast, then baked until bubbly and flavorful. Ideal for game day or a snack served with fresh veggies or 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 (e.g., 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 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. Stir well until all ingredients are evenly incorporated. Taste and add more hot sauce if you prefer it spicier.
- Transfer to baking dish: Pour the mixed dip into a small baking dish and smooth the top evenly with a spatula.
- Bake the dip: Place the baking dish in the preheated oven and bake for 20 minutes. The dip should be bubbly and the edges lightly browned when done.
- Serve warm: Remove from the oven and serve the buffalo chicken dip warm with celery sticks, carrot sticks, cucumber slices, or your favorite veggies. For non-Whole30 eaters, gluten-free crackers or tortillas are great accompaniments.
- Optional slow cooker method: Mix all ingredients as above and place in a slow cooker. Cook on HIGH for 2 hours until warmed through and bubbly. Serve warm.
Notes
- Use leftover cooked or rotisserie chicken for an easy shortcut.
- If starting with raw chicken, pan-fry 1 lb boneless skinless chicken breasts or thighs for 5-6 minutes per side, then shred.
- Frank’s Red Hot Original is the recommended hot sauce, but adjust quantity for different brands or spice levels.
- For non-paleo/dairy-free versions, substitute shredded cheddar cheese for nutritional yeast and optionally add blue cheese crumbles before serving.
- Serve with fresh vegetables like cucumbers, celery, carrots, and bell peppers for keto and Whole30 compliance.
- Non-Whole30 eaters can enjoy with grain-free crackers or tortilla chips.
- Enjoy as a meal with a side of rice or cauliflower rice for a satisfying option.
- 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: 180 kcal
- Sugar: 1 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: 18 g
- Cholesterol: 60 mg
