Paleo Buffalo Chicken Dip (Whole30)

This easy Paleo Buffalo Chicken Dip is a fun and irresistible appetizer.

Shredded chicken is combined with hot sauce, mayonnaise, cream cheese or coconut cream, seasonings and more.

Everything gets mixed together and baked until creamy and bubbly.

It’s perfect served with raw veggies or grain-free chips.

Plus it’s gluten-free, dairy-free and Whole30 friendly!

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Whole30 & Paleo Buffalo Chicken Dip

Buffalo chicken dip is a classic appetizer for game days, parties and more.

But it’s usually made with cream cheese, ranch dressing, blue cheese and other non-Paleo ingredients.

So this version makes some simple swaps so you still get all the texture and flavor.

For a thick, creamy filling, we’re using avocado oil mayonnaise and either dairy-free/Paleo cream cheese (see options below) or coconut cream (but it won’t taste coconutty!).

Instead of cheese, we’re adding nutritional yeast, which adds a cheesy flavor without the dairy.

And instead of ranch dressing, we’re adding all the seasonings found in ranch to mimic the flavor.

Once you scoop up this healthy buffalo chicken dip, you won’t be able to stop.

What you need for Paleo Buffalo Chicken Dip

Ingredients:

• 2 1/4 cups shredded chicken breast – Using leftover or rotisserie chicken is fine but I include instructions for baking your own chicken and shredding it.
• 1 cup avocado oil mayonnaise
• 1/2 cup dairy-free/Paleo/Whole30 cream cheese, such as:
  • Kite Hill
  • VioLife
  • Miyoko’s
  • 1/2 cup coconut cream (from 1 can of full-fat unsweetened coconut milk, chilled for 24 hours) plus 4 teaspoons lemon juice
• 1/4 cup Frank’s original hot sauce (or your favorite hot sauce; check ingredients if you need it to be Paleo/Whole30)
• 1/4 cup nutritional yeast
• 1 teaspoon dried parsley
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1/2 teaspoon dried dill
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• for serving:
  • raw vegetables, such as carrots, celery, bell peppers or cucumbers (for Paleo/Whole30)
  • grain-free chips, such as Siete (for Paleo; not for Whole30)
• if making your own chicken: avocado oil spray, fine sea salt and pepper

Equipment:

• an 8×8″ baking dish (or any 2-quart baking dish)
• a cutting board
• a large mixing bowl
• measuring spoons
• measuring cups
• a wooden spoon or spatula

How to make Paleo Buffalo Chicken Dip (with step-by-step photos)

Heat the oven to 350°.

If you need to bake your own chicken: Place 1.5 pounds boneless, skinless chicken breasts in a baking dish. Spray with avocado oil spray and sprinkle with salt and pepper.

Bake until the breasts reach 165°, about 25-35 minutes, depending on their thickness.

Transfer to a cutting board and shred with two forks.

Measure out 2 1/4 cups.

If using leftover or rotisserie chicken: shred the breasts and measure out 2 1/4 cups.

Add the shredded chicken to a large mixing bowl.

Add the mayonnaise, cream cheese, hot sauce, nutritional yeast, dried parsley, garlic powder, onion powder, dried dill, salt and pepper.

Stir until everything is evenly coated and well combined.

Pour into the baking dish (no need to grease it) and smooth to an even layer.

Bake until hot and bubbly around the edges, about 25-30 minutes.

Let cool for at least 10 minutes (but longer is fine) and serve with vegetables and chips.

Frequently Asked Questions

Can Paleo Buffalo Chicken Dip be made ahead of time?

The dip can be made in advance, before baking, and chilled in the fridge for up to 5 days.

Pour and spread evenly into the baking dish.

Bake per the recipe instructions (but if it’s fridge-cold, it might need about 5 minutes longer in the oven).

You can also bake the dip, let it cool, cover it and chill for up to 5 days. Reheat as above.

Can Paleo Buffalo Chicken Dip be frozen?

The dip can be frozen, before baking, in an airtight container for up to a month. Thaw overnight in the fridge.

If already baked, let the baking dish cool to room temperature. Transfer the dip to an airtight container.

Store in the freezer for up to a month. Thaw overnight in the fridge.

You can enjoy the leftovers cold, room temperature or pour them into a baking dish and bake at 350° until warmed through, about 15-20 minutes.

Can Paleo Buffalo Chicken Dip be made in the slow cooker or crockpot?

Yes! Once all the ingredients are mixed together, pour into a small slow cooker.

Cook on high for 1.5-2 hours or low for 3-4 hours.

Is buffalo chicken dip gluten-free?

Yep! Almost all versions are gluten-free (but check labels, if necessary).

This recipe is definitely gluten-free.

If buffalo chicken dip healthy?

That’s debatable. Most versions are made with ingredients that use vegetable oils and are high in sodium.

This healthier buffalo chicken dip uses ingredients with healthy fats such as avocado oil and almond milk.

These healthy fats, plus the protein from the chicken, make this a healthy Paleo dip for veggies or chips.

And by making it from scratch, you can use a lot less salt than if you were using store-bought ingredients.

Is buffalo chicken dip spicy?

By using Frank’s original hot sauce, this version isn’t very spicy. It’s tangy with just a bit of heat.

You can use hotter hot sauces if you want it spicier, or you can add cayenne powder or red pepper flakes.

Other recipes you might like:

1. Veggie-Wrapped Pigs in a Blanket (Paleo, gluten-free)
2. Sticky Baked Apricot Wings (Paleo, Whole30)
3. Everything Bagel Guacamole-Stuffed Mini Peppers (Paleo, Whole30)
4. Spiced Candied Pecans (Paleo, gluten-free)

Print Recipe

5 from 3 votes

Paleo Buffalo Chicken Dip (Whole30)

This easy Paleo Buffalo Chicken Dip is a fun appetizer for any get-together! Thick, creamy and packed with flavor, it's great served with raw veggies or grain-free chips. Plus it's gluten-free, dairy-free and Whole30 friendly.

Prep Time10 mins

Cook Time30 mins

cooling time10 mins

Total Time50 mins

Course: Appetizer

Cuisine: American

Keyword: buffalo chicken dip, dairy free dip, healthy dip, Paleo dip, whole30

Servings: 8 servings

Author: Don Baiocchi

Ingredients

• 2¼ cups shredded chicken breasts (if baking, start with 1½ pounds)
• avocado oil spray, fine sea salt and black pepper
• 1 cup avocado oil mayonnaise
• ½ cup dairy-free/Paleo/Whole30 cream cheese (see options below)
• ¼ cup hot sauce, such as Frank's original
• ¼ cup nutritional yeast
• 1 teaspoon dried parsley
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• ½ teaspoon dried dill
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper
• for serving: raw vegetables, such as carrots, celery, bell peppers and cucumbers (for Paleo/Whole30; grain-free tortilla chips, such as Siete (for Paleo; not Whole30)

Instructions

• Heat the oven to 350°.
• If you need to bake your own chicken: Place 1.5 pounds boneless, skinless chicken breasts in a baking dish. Spray with avocado oil spray and sprinkle with salt and pepper.

  Bake until the breasts reach 165°, about 25-35 minutes, depending on their thickness.

  Transfer to a cutting board and shred with two forks. Measure out 2 1/4 cups.
• If using leftover or rotisserie chicken: measure out 2 1/4 cups.
• Add the shredded chicken to a large mixing bowl. Add the mayonnaise, cream cheese, hot sauce, nutritional yeast, dried parsley, garlic powder, onion powder, dried dill, salt and black pepper. Stir until everything is evenly coated and well combined.
• Pour into an 8x8" (2 quart) baking dish (no need to grease it) and smooth to an even layer. Bake until hot and bubbly around the edges, about 25-30 minutes.
• Let cool for at least 10 minutes (but longer is fine) and serve with vegetables and chips.

Notes

Note: Cooking time does not include time for cooking chicken breasts.

Options for dairy-free/Paleo/Whole30 cream cheese (links to products in blog post):

• • Kite Hill
  • VioLife
  • Miyoko's
  • 1/2 cup coconut cream (from 1 can of unsweetened full-fat coconut milk, chilled for 24 hours) plus 4 teaspoons lemon juice

Make ahead

The dip can be made in advance, before baking, and chilled in the fridge for up to 5 days.

Pour and spread evenly into the baking dish.

Bake per the recipe instructions (but if it's fridge-cold, it might need about 5 minutes longer in the oven).

You can also bake the dip, let it cool, cover it and chill for up to 5 days. Reheat as above.

How to freeze

Before baking, the dip can be transferred to an airtight container and frozen for up to a month. Thaw overnight in the fridge.

If already baked, let the baking dish cool to room temperature. Transfer the dip to an airtight container.

Store in the freezer for up to a month. Thaw overnight in the fridge.

You can enjoy the leftovers cold, room temperature or pour them into a baking dish at bake at 350 until warmed through, about 15-20 minutes.

Slow cooker/crockpot instructions

Once all the ingredients are mixed together, pour into a small slow cooker.

Cook on high for 1.5-2 hours or low for 3-4 hours.

Make it spicier

By using Frank's original hot sauce, this version isn't very spicy. It's tangy with just a bit of heat.

You can use hotter hot sauces if you want it spicier, or you can add cayenne powder or red pepper flakes.

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