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Healthy Paleo dip for veggies made with shredded chicken and hot sauce, in a white square baking dish
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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 minutes
Cook Time30 minutes
cooling time10 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: American
Servings: 8 servings
Calories: 314kcal
Author: Don Baiocchi

Ingredients

  • 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.

Nutrition

Calories: 314kcal | Carbohydrates: 3g | Protein: 14g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 63mg | Sodium: 528mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 1mg