Description
This Dairy-Free Healthy Buffalo Chicken Dip is a flavorful, keto-friendly appetizer perfect for game days or snacks. Made with shredded chicken, paleo mayonnaise, hot sauce, and nutritional yeast, it's baked until bubbly and served warm with fresh veggies or gluten-free crackers. The recipe is easy to prepare, low-carb, and adaptable for slow cooker use.
Ingredients
Scale
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)
- 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 Oven: Preheat your oven to 350 degrees F to prepare for baking the dip.
- Mix Ingredients: In a large bowl, combine cooked shredded chicken, paleo mayonnaise, hot sauce, sliced green onions, nutritional yeast, onion powder, garlic powder, dried dill, sea salt, ground black pepper, and celery seeds. Mix well to evenly distribute spices and flavors. Taste and adjust hot sauce if desired.
- Transfer to Baking Dish: Pour the mixture into a small baking dish and smooth the top with a spatula for even cooking and presentation.
- Bake: Place the dish in the preheated oven and bake for 20 minutes, or until the edges are lightly browned and the dip is bubbly.
- Serve Warm: Serve the buffalo chicken dip warm with celery sticks, carrot sticks, cucumbers, and other favorite veggies. Gluten-free crackers or tortillas can also be served if not following Whole30.
- Optional Slow Cooker Method: For a hands-off approach, mix all ingredients and place them in a slow cooker. 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 over medium-high heat for 5-6 minutes per side, then shred.
- Adjust hot sauce amount based on preference and spice level of the sauce used.
- If not dairy-free, shredded cheddar cheese or blue cheese crumbles can replace nutritional yeast for a richer flavor.
- Serve with fresh vegetables like cucumbers, carrot sticks, celery, and bell peppers for a Whole30/keto-approved snack.
- Non-Whole30 eaters may enjoy this dip with grain-free crackers or tortilla chips.
- Enjoy as a light meal alongside rice or cauliflower rice for added satisfaction.
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Reheat leftovers in a microwave or at 350 degrees F for 10-15 minutes until warmed through.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 75 mg
