Description
This Dairy-Free Healthy Buffalo Chicken Dip is a delicious, keto-friendly recipe perfect for game days or casual snacks. Made with cooked shredded chicken, paleo mayonnaise, hot sauce, and nutritional yeast, it's a spicy, creamy dip that satisfies cravings without dairy or grains. Easy to prepare and baked to bubbly perfection, it pairs wonderfully 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 (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 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 to evenly distribute all ingredients and taste to adjust hot sauce if desired.
- Transfer to baking dish: Pour the mixture into a small baking dish and smooth out the top using a spatula.
- Bake the dip: Place the baking 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 the oven and serve the dip warm with celery sticks, carrot sticks, cucumber slices, and/or your favorite veggies. Gluten-free crackers or tortillas are great options if not following Whole30.
Notes
- Use leftover cooked or rotisserie chicken to save prep time and add flavor.
- If starting with raw chicken, pan-fry 1 lb boneless skinless chicken breasts or thighs for 5-6 minutes per side until fully cooked, then shred.
- Adjust the amount of hot sauce based on your preferred spice level.
- For a dairy version, substitute nutritional yeast with shredded cheddar cheese and optionally add blue cheese crumbles before serving.
- This dip pairs wonderfully with fresh vegetables like cucumbers, carrots, celery, and bell peppers for keto and Whole30 diets.
- If not restricted by diet, it is delicious with grain-free crackers or tortilla chips.
- Leftover dip can be refrigerated in an airtight container for up to 4-5 days and reheated in the microwave or oven (350 degrees for 10-15 minutes).
Nutrition
- Serving Size: 1/6 recipe
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 70 mg
