Paleo Buffalo Chicken Dip

By zhanghengshuo

8 Person

45 Minutes

318 Calories

Perfectly creamy and packed with spice and flavor, this buffalo chicken dip is so ridiculously tasty that you’d never guess it’s Paleo, Whole30 compliant, dairy-free, and keto-friendly! Use as a dip for veggies, tostones, or as a topping for sweet potato toast or a baked potato to make it a full meal!

Ingredients

1 1/2 tbsp. Fresh lemon juice
1/3 cup Hot sauce
1/2 tsp. Smoked paprika
1 tsp. Dried dill
1 tsp. Onion powder
1 tsp. Garlic powder
1 tbsp. Brown mustard
2/3 cup Coconut cream
2/3 cup Paleo mayo
1 tbsp. Ghee
2 cloves Garlic minced
1/2 Medium onion chopped
Pepper
Sea salt
1 tbsp. Olive oil
1 1/4 pounds Chicken tenders or boneless skinless breasts

Method

01

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Place chicken on the baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake for 15-20 mins until cooked through, remove from oven and set aside to cool. Lower oven temp to 350 degrees F.
02

Meanwhile, heat a small skillet over med heat and add the ghee. Saute the onions until soft, then add the garlic and cook, stirring until just softened. Remove from heat and set aside.
03

In a large mixing bowl, whisk together the mayo, coconut cream, mustard, garlic powder, onion powder, dill, paprika, hot sauce, and lemon juice until smooth. Shred your chicken breasts, then add them to the mixture along with the cooked onions and garlic.
04

Stir to combine, then transfer to a small casserole dish and bake in the preheated oven for 20-25 minutes until the outer edges bubble and dip is heated through.
05

Serve warm with veggies, tostones or homemade plantain chips, or over a baked potato or sweet potato for a meal. Enjoy!

Related Tags

Chicken Recipes

Chicken Breast Recipes

Buffalo Chicken Dip

Easy Chicken Recipes

Appetizers Recipes

Paleo Buffalo Chicken Dip

4.5

( By zhanghengshuo )

01 Information

Grade easy
Serving 8 servings
Calorie 318 Kcal
Prep Time 5 Mins
Cook Time 40 Mins
Total Time 45 Mins

02 Ingredients

1 1/2 tbsp. Fresh lemon juice

1/3 cup Hot sauce

1/2 tsp. Smoked paprika

1 tsp. Dried dill

1 tsp. Onion powder

1 tsp. Garlic powder

1 tbsp. Brown mustard

2/3 cup Coconut cream

2/3 cup Paleo mayo

1 tbsp. Ghee

2 cloves Garlic minced

1/2 Medium onion chopped

Pepper

Sea salt

1 tbsp. Olive oil

1 1/4 pounds Chicken tenders or boneless skinless breasts

03 Method

Step 1

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Place chicken on the baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake for 15-20 mins until cooked through, remove from oven and set aside to cool. Lower oven temp to 350 degrees F.

Step 2

Meanwhile, heat a small skillet over med heat and add the ghee. Saute the onions until soft, then add the garlic and cook, stirring until just softened. Remove from heat and set aside.

Step 3

In a large mixing bowl, whisk together the mayo, coconut cream, mustard, garlic powder, onion powder, dill, paprika, hot sauce, and lemon juice until smooth. Shred your chicken breasts, then add them to the mixture along with the cooked onions and garlic.

Step 4

Stir to combine, then transfer to a small casserole dish and bake in the preheated oven for 20-25 minutes until the outer edges bubble and dip is heated through.

Step 5

Serve warm with veggies, tostones or homemade plantain chips, or over a baked potato or sweet potato for a meal. Enjoy!

04 Author