Description
A creamy, dairy-free, gluten-free buffalo chicken dip perfect for parties, meal prep, or weeknight snacking, made with shredded chicken and Whole30 compliant ingredients.
Ingredients
- 8 oz Kite Hill Whole30 Approved Cream Cheese
- 1 cup Whole30 compatible ranch dressing
- 1/2 cup hot sauce
- 2 cups shredded chicken breast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: raw veggies (carrots, celery) or roasted plantain slices for dipping
Instructions
- Preheat the oven to 350°F and prepare a small baking dish.
- In a mixing bowl, whisk together the cream cheese, ranch, hot sauce, garlic powder, onion powder, salt, and pepper until smooth.
- Fold in the shredded chicken until evenly coated.
- If using the oven, spread the mixture into the baking dish and bake for about 30 minutes until lightly browned on top.
- For Instant Pot, cook on manual high for 15 minutes.
- For slow cooker, cook on high for about 2 hours.
Notes
Adjust the amount of hot sauce to customize the heat level. Leftovers can be frozen for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking, Instant Pot, Slow Cooker
- Cuisine: American