Healthy Buffalo Chicken Dip Recipe
This Dairy-Free Healthy Buffalo Chicken Dip is a keto-friendly, paleo-approved recipe that blends shredded chicken with paleo mayonnaise, hot sauce, and nutrient-packed nutritional yeast for a flavorful and hearty appetizer or snack. Perfect for game day or a casual gathering, it’s easy to prepare, low in carbs, and can be served warm with fresh veggies or gluten-free crackers.
CourseAppetizer
CuisineAmerican
KeywordDairy-Free Buffalo Chicken Dip, Healthy Buffalo Chicken Dip, Keto Buffalo Dip, Paleo Buffalo Chicken, Low-Carb Buffalo Dip, Buffalo Chicken Appetizer, Whole30 Buffalo Recipe, Gluten-Free Chicken Dip, Baking
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings6 servings
Ingredients
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 your oven to 350 degrees Fahrenheit to prepare for baking the dip.
- In a large bowl, combine the shredded chicken, paleo mayonnaise, hot sauce, sliced green onions, nutritional yeast, onion powder, garlic powder, dried dill, sea salt, black pepper, and celery seeds. Mix thoroughly until well combined. Taste the mixture and adjust hot sauce if desired.
- Pour the mixture into a small baking dish and use a spatula to smooth out the top evenly.
- Bake in the preheated oven for 20 minutes or until the edges are lightly browned and the dip is bubbly.
- Serve the dip warm alongside celery sticks, carrot sticks, cucumbers, and other favorite vegetables. For those not following Whole30, gluten-free crackers or tortillas are great alternatives.
- Alternatively, combine all ingredients in a slow cooker and cook on high for 2 hours. Serve warm.
Notes
- 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 an authentic buffalo flavor; adjust hot sauce amount based on spice preference.
- If not dairy-free or paleo, 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 perfect keto or Whole30 snack.
- Store leftovers in an airtight container in the refrigerator for 4-5 days; reheat in a microwave or oven at 350 degrees for 10-15 minutes.
- Enjoy as a meal by pairing with rice or cauliflower rice.