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Paleo Buffalo Chicken Dip (Whole30)

Jan 27, 2023 · 6 Comments

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Paleo Buffalo Chicken Dip in a white square baking dish and a hand using a celery stalk to scoop up the dip
Paleo Buffalo Chicken Dip in a white square baking dish and a hand using a celery stalk to scoop up the dip

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!

Healthy Paleo dip for veggies made with shredded chicken and hot sauce, in a white square baking dish

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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
Healthier buffalo dip in a white square baking dish with a hand holding a celery stalk as it scoops up the dip

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

Step 1

Heat the oven to 350°.

Step 2

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.

Step 3

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

two hands holding forks as they shred two chicken breasts on a brown cutting board

Step 4

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.

Ingredients for Paleo Buffalo Chicken Dip in a glass bowl.

Stir until everything is evenly coated and well combined.

A hand holding a green spatula as it stirs Paleo buffalo chicken dip in a glass bowl.

Step 5

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

Using a spatula to smooth Paleo buffalo chicken dip in a white square baking dish.

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

Step 6

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

a hand holding a celery stick with healthy Whole30 dip made with shredded chicken, mayo and dairy-free cream cheese

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. Dairy-Free Onion Dip (Paleo, Whole30)
  2. Veggie-Wrapped Pigs in a Blanket (Paleo, gluten-free)
  3. Sticky Baked Apricot Wings (Paleo, Whole30)
  4. Everything Bagel Guacamole-Stuffed Mini Peppers (Paleo, Whole30)
  5. Spiced Candied Pecans (Paleo, gluten-free)
  6. Buffalo Tuna Salad (Paleo, Whole30)
Healthy Paleo dip for veggies made with shredded chicken and hot sauce, in a white square baking dish

Paleo Buffalo Chicken Dip (Whole30)

Don Baiocchi
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.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
cooling time 10 minutes mins
Total Time 50 minutes mins
Course Appetizer
Cuisine American
Servings 8 servings
Calories 314 kcal

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 8×8" (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.

Nutrition

Calories: 314kcalCarbohydrates: 3gProtein: 14gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 63mgSodium: 528mgPotassium: 148mgFiber: 1gSugar: 1gVitamin A: 25IUVitamin C: 6mgCalcium: 18mgIron: 1mg
Keyword buffalo chicken dip, dairy free dip, healthy dip, Paleo dip, whole30
Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

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Reader Interactions

Comments

  1. Stacey says

    February 5, 2023 at 11:47 am

    5 stars
    I love this creamy spicy dip, and can’t wait to make it again for Super Bowl Sunday! Perfect with veggies or almond crackers.

    Reply
    • Paleo Gluten Free Guy says

      February 14, 2023 at 11:19 am

      Thanks, Stacey!

      Reply
  2. nancy says

    February 1, 2023 at 3:25 pm

    5 stars
    we enjoyed this healthy Paleo Buffalo Chicken Dip and it made games night so awesome. Everyone loved it

    Reply
    • Paleo Gluten Free Guy says

      February 14, 2023 at 11:19 am

      So glad to hear it, Nancy!

      Reply
  3. jennifer says

    January 30, 2023 at 5:03 pm

    5 stars
    First of all, the dip is easy and delicious. But I also appreciate a dip with PROTEIN in it, usually that’s not the case with most dips.

    Reply
    • Paleo Gluten Free Guy says

      February 14, 2023 at 11:20 am

      Very true! It makes it pretty filling. 🙂

      Reply
5 from 3 votes

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Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

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