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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!
Buffalo chicken dip is such a classic (for the non-paleo and paleo, alike) that I’m surprised it’s taken me this long to get a recipe up!
Better late than never – as always – this delicious dip, that doubles as a topping (just like my creamy chicken spinach artichoke dip) was well worth the wait.
And don’t you worry – it’s such an easy recipe to throw together that it will no doubt be on your “must repeat” list once you try it. So, I guess I’m saying that you never have to live without it, from this moment, forward.
I guess one of the reasons I shied away from making a buffalo chicken dip is that in the past, spicy foods didn’t seem to agree with me. It’s funny – that when you do a Whole30 and eat squeaky clean for a few weeks, how all those things you -thought- bothered you just don’t seem to anymore.
After making my crispy baked buffalo chicken wings, I realized that I can, in fact, eat spicy food as long as I’M THE ONE COOKING IT.
In other words, as long as it’s not from a restaurant. I’m happy to report that many of you have felt the same about my buffalo chicken wings! So, here we go with the sequel…
…It’s the love child of those crispy baked buffalo chicken wings and my creamy baked chicken spinach artichoke dip, and it’s just as awesome as it sounds.
Packed with flavor, oh-so-creamy, super easy (really!) and makes enough for a crowd with little effort. And hey – if you have leftover cooked chicken to use – you can literally throw it together in minutes!
As with my other baked chicken dip, this one uses a combo of my fast homemade mayo – which I HIGHLY recommend using over a store bought avocado oil mayo for the flavor alone – and coconut cream.
Don’t worry – no one would ever guess there’s any coconut in here though – no coconut flavor AT ALL! I say this only because that is the #1 question I’m asked for my savory recipes containing coconut cream 🙂
I also threw in some sautéed onions and garlic – because YUM – and of course plenty of Whole30 compliant hot sauce and seasoned cooked chicken.
Once baked, you can dip your veggies, tostones (my favorite!) baked french fries or sweet potato fries with reckless abandon – all while knowing that you’re doing your body good.
If you want to make this buffalo chicken dip into a full meal, top a potato or sweet potato and serve with a big green salad – perfection! I hope you’re ready to swoon over this – let’s cook!
Buffalo Chicken Dip {Paleo, Whole30}
Buffalo Chicken Dip {Paleo, Whole30}
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!
Prep Time: 5 minutesCook Time: 40 minutesTotal Time: 45 minutesCourse:Appetizer/lunch/dinnerCuisine:Paleo, Whole30Servings: 8 
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Ingredients
1 1/4lbchicken tenders or boneless skinless breasts*1tbspolive oil Plus sea salt and pepper1/2medium onion chopped2clovesgarlicminced1Tbspgheeor other cooking fat2/3cuphomemade mayoor purchased paleo mayo2/3cupcoconut creamthis is the thick part of a chilled can of coconut milk, you can also purchase it separately.1tbspbrown mustardWhole30 compliant1tspgarlic powder1tsponion powder1tspdried dill1/2tspsmoked paprika1/3cuphot sauceWhole30 compliant – I used Franks Red Hot Original1 1/2Tbspfresh lemon juice
Instructions
Preheat oven to 400 degrees and line a baking sheet with aluminum foil. Place chicken on baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake for 15-20 mins until cooked though, remove from oven and set aside to cool. Lower oven temp to 350 F.
Meanwhile, heat a small skillet over med heat and add the ghee. Sautée the onions until soft, then add the garlic and cook, stirring until just softened. Remove from heat and set aside.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.Stir to combine, then transfer to a small casserole dish and bake in the preheated oven (350) for 20-25 minutes until the outer edges bubble and dip is heated through. Serve warm with veggies, tostones or homemade plantain chips, or over a baked potato or sweet potato for a meal. Enjoy!
Recipe Notes
*If you already have cooked chicken, skip the first step of cooking the chicken. This recipe uses about 2 1/2-3 cups cooked shredded chicken
Nutrition
Calories: 318kcalCarbohydrates: 3gProtein: 16gFat: 26gSaturated Fat: 10gCholesterol: 57mgSodium: 467mgPotassium: 362mgVitamin A: 120IUVitamin C: 10.7mgCalcium: 14mgIron: 1mg
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What I Used To Make My Buffalo Chicken Dip:
Want More Paleo and Whole30 appetizer recipes? Try One Of These!
Creamy Chicken Spinach Artichoke Dip
Tostones with Avocado Ranch Dip
Baked French Fries with Chipotle Ranch Dip
Crispy Baked Buffalo Chicken Wings
Spicy Chipotle Roasted Almonds
Crispy Garlic Smashed Potatoes with Aioli
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