Description
A delicious and creamy buffalo chicken dip that is dairy-free, paleo, Whole30, and keto-friendly, perfect for game day.
Ingredients
- 3 cups cooked shredded chicken (about 1 lb raw chicken, rotisserie chicken recommended)
- 1 cup paleo mayonnaise (homemade or quality store-bought)
- ⅓ cup hot sauce, or more to taste (Frank’s Red Hot Original recommended)
- 1 cup sliced green onions
- ¼ cup nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried dill
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon celery seeds
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, combine shredded chicken, mayonnaise, hot sauce, green onions, nutritional yeast, onion powder, garlic powder, dill, sea salt, black pepper, and celery seeds.
- Stir the mixture until well combined, and adjust hot sauce to taste.
- Transfer the mixture into a small baking dish and smooth the top with a spatula.
- Bake for 20 minutes or until lightly browned and bubbly.
- Serve warm with your favorite dippers.
Notes
For a hands-off prep, use a slow cooker; combine all ingredients and cook on high for 2 hours.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking, Slow Cooking
- Cuisine: American