Description
This Dairy-Free Healthy Buffalo Chicken Dip is a low-carb, keto-friendly, and paleo-approved recipe perfect for game day or a flavorful snack. Made with shredded chicken, paleo mayonnaise, hot sauce, and nutritional yeast, this dip is baked until bubbly and served warm with fresh veggies or grain-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: Place all ingredients in a large bowl and mix thoroughly. Taste and add more hot sauce if you prefer a spicier dip.
- Transfer to Baking Dish: Transfer the mixture to a small baking dish and smooth out the top evenly with a spatula.
- Bake: Bake in the preheated oven for 20 minutes until the edges are lightly browned and the dip is bubbly.
- Serve Warm: Serve the buffalo chicken dip warm with celery, carrots, cucumbers, or your favorite veggies. Gluten-free crackers or tortillas are also great for serving if not following Whole30.
- Optional Slow Cooker Method: Mix all ingredients and place in a slow cooker. Cook on HIGH for 2 hours and serve warm.
Notes
- You can use leftover cooked or rotisserie chicken to save time.
- 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 the buffalo flavor, but adjust amount if using a different hot sauce.
- For non-paleo/dairy-free versions, substitute nutritional yeast with shredded cheddar cheese or add blue cheese crumbles before serving.
- Serve with fresh veggies like cucumbers, carrots, celery, and bell peppers for a Whole30 and keto-approved snack.
- Not on Whole30 or keto? Enjoy the dip with grain-free crackers or tortilla chips.
- Can be served as a meal with a side of rice or cauliflower rice.
- Store leftovers in an airtight container in the refrigerator for 4-5 days and reheat in microwave or oven at 350 degrees for 10-15 minutes.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 550 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: 65 mg
