Healthy Paleo Buffalo Chicken Dip Recipe – Dairy Free

I recently made this Paleo Buffalo Chicken Dip for my family, and they gobbled it up. There is something so satisfying about a creamy dip with the perfect amount of spice served with crunchy grain-free chips. Football season just makes you crave creamy dips like this. This new recipe for a healthier buffalo chicken dip is a delicious dip and easy appetizer that is perfect for football Sundays. And of course, this would be a great addition to your spread at your Super Bowl party. Buffalo recipes are always a crowd pleaser for game day and football season, and this Paleo Buffalo Chicken Dip is sure to be gobbled up.

Serving Suggestions

The great thing about this paleo dip is how versatile it is. This healthy paleo buffalo chicken dip recipe can be served either as an appetizer or a main dish. For dipping, try your favorite veggies like carrots, celery sticks or slices of jicama, grain-free tortilla chips, homemade plantain chips or crispy tostones.  For a more substantial meal, serve it over a baked potato or sweet potato with a side of steamed or roasted veggies. You could also stuff the buffalo chicken dip into halves of spaghetti squash. No matter how you serve it up, the possibilities are endless! This protein-packed buffalo chicken dip also stands alone quite well on its own to be enjoyed as a main meal, not just as a shareable appetizer for game nights, parties or potlucks!

Cleaner Recipe

Using just a few simple ingredients, you can make this crowd pleasing, healthy appetizer in just a matter of minutes.  Traditional buffalo chicken dip has lots of dairy-containing ingredients like ranch dressing, sour cream, blue cheese and Greek yogurt.  For those of us with dairy intolerances, you can make some simple swaps and have an equally delicious Whole30 buffalo chicken dip that is sure to please your guests.  Not only is this dip dairy-free, it is also naturally gluten-free, grain-free and low carb!  

Controlling the Spice Level

The spice level of this buffalo chicken dip is easily adjustable based on your preference for spicy food. If you like things on the milder side, opt for a mild buffalo wing sauce to mix into the chicken. For those who enjoy more heat and kick, go for a hot or spicy buffalo sauce variety. The hot sauce you choose will directly correlate to the overall spiciness, so you can control the spicy burn by selecting either a milder buffalo sauce or really turn up the heat with an extra spicy hot sauce. Go as spicy as you dare with this recipe!

buffalo chicken dip
buffalo chicken dip

What You Need to Make Buffalo Chicken Dip

  • Chicken – See my recipe for shredded chicken here! Can substitute cooked and shredded rotisserie chicken.
  • Avocado mayonnaise – Sir Kensington, Primal Kitchen and Chosen Foods are my favorite brands.
  • Coconut cream – There’s really no substitute to get the creamy texture when going dairy-free.
  • Garlic powder, onion powder, dill, paprika – These are herbs and spices that season the dip with that ranch flavor. 
  • Hot sauce – I used Primal Kitchen, but you can also use Frank’s buffalo sauce.
  • Lemon juice – The acid from the lemon juice helps balance out the flavors. You can use another acid like lime juice or white vinegar.
  • Nutritional yeast – Gives the dip some savory, cheesy flavor. 
  • Green onions – I just love the mild onion flavor and the pop of color these add.

How to Make Shredded Chicken

You can find my link on how to shred 5 pounds of chicken in 15 seconds here.  This is one of my absolute favorite time-saving kitchen tips.  I make and shred 5 pounds of chicken about once a month and store the chicken in individual glass containers and then freeze.  When I am ready to make soups, quesadillas, tacos, stuffed potatoes, enchiladas or this dairy-free buffalo chicken dip, I just defrost the chicken and cut my prep time in half!

To briefly summarize how I make the shredded chicken, put your desired amount of chicken  breasts in an Instant Pot.  Add the following for each pound of chicken: one TBS of avocado oil, 1/4 cup of water, one teaspoon each garlic powder, onion powder and salt.  Stir to combine fully.  Cook for 13 minutes.  Once the steam has released, open the Instant Pot, put a hand mixer inside the pot and then cover with a clean kitchen towel.  This keeps any hot chicken juices from splashing up on you.  Then, turn the kitchen mixer on low speed and gradually increase to full speed.  Move the mixer around the entire bowl and there you go.  Your shredded chicken breast is now ready to go!

How To Make Buffalo Chicken Dip – Different Cooking Methods

Instant Pot

  1. Place chicken, avocado oil, water and spices in Instant Pot. Pressure cook 13 minutes then allow pressure to release naturally.
  2. Use a handheld mixer to shred chicken inside the actual Instant Pot.
  3. Either transfer to a large mixing bowl or remove any excess water from the Instant Pot to prevent your dip from having a runny consistency.
  4. To the shredded chicken, add the avocado mayo, coconut cream, spices, hot sauce, lemon juice, nutritional yeast and green onions. Stir well until fully combined.
  5. Transfer mixture to a greased 7×10 inch casserole dish or your favorite heat safe dish, smoothing the top evenly.
  6. Bake for 20-25 minutes at 350°F until bubbly around the edges.
  7. Allow to cool for 5 minutes before serving warm with carrot sticks, celery sticks and grain-free chips. Enjoy!

Slow Cooker

  1. Grease the inside of a 6-quart slow cooker with 1 tbsp of the avocado oil.
  2. Place the chicken breasts in the bottom of the slow cooker. Drizzle the remaining 3 tbsp avocado oil over the chicken.
  3. Cook on Low heat setting for 5-6 hours, until chicken shreds easily with a fork.
  4. Remove chicken to a cutting board and shred with two forks, or transfer to a large mixing bowl and shred with a hand mixer. Return shredded chicken to slow cooker insert.
  5. Add in the avocado mayo, coconut cream, garlic powder, onion powder, dill powder, paprika, hot sauce, lemon juice, nutritional yeast and green onions.
  6. Stir thoroughly to combine everything together.
  7. Replace lid and continue cooking on Low setting for 1-2 more hours.
  8. Serve the warm buffalo chicken dip in a bowl or directly out of the crock pot and enjoy with celery, carrots and your favorite chip or veggie dippers.


Refrigerator Storage: Place any uneaten buffalo chicken dip in an airtight glass container. Store in the refrigerator for up to 3-4 days. Reheat before serving again.

Freezer Storage: Let the buffalo chicken dip come to room temperature and then transfer to a freezer-safe, airtight container or zip top bag. Lay flat to freeze and ensure dip is evenly distributed for even freezing. Keep frozen for up to 3-4 months. Thaw overnight in the refrigerator before reheating on the stove or in the oven until warmed through. Reheat, stirring occasionally, adding chicken broth to thin out if necessary. Enjoy within 3-4 days of thawing. Be sure to store any thawed dip in an airtight container in the fridge.

buffalo chicken dip

Healthy Paleo Buffalo Chicken Dip Recipe – Dairy Free

Sarah Erickson
This is a simple recipe to make for your next party! This creamy dip is such a crowd pleaser.
Prep Time 30 minutes
Cook Time 25 minutes
Course Appetizer
Cuisine American


Shredded chicken – 3 cups shredded chicken

  • 1 1/2 pounds boneless skinless chicken
  • 2 TBS avocado oil
  • 1/2 cup water
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder

Buffalo Dip

  • 2/3 cup avocado mayonnaise
  • 2/3 cup coconut cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dill powder
  • 1/2 tsp paprika
  • 1/3 cup hot sauce
  • 1 1/2 TBS lemon juice
  • 1 TSP nutritional yeast
  • 2 TBS green onions diced
  • Avocado oil spray

Serve with:

  • Carrot sticks
  • Celery sticks
  • Grain-free tortilla chips


  • Preheat oven to 350 degrees Fahrenheit.
  • Place chicken breasts in Instant Pot with avocado oil, water, garlic powder, onion powder and salt.
  • Secure lid, ensuring valve is sealed. Cook on High pressure 13 minutes.
  • Allow pressure to release naturally, about 15 minutes. Remove lid.
  • Place a clean towel over opening and shred chicken right in pot using a hand mixer, gradually increasing speed from low to high.
  • Transfer shredded chicken to a large mixing bowl, being careful not to transfer over any cooking liquids (just the chicken).
  • Add remaining ingredients and mix well until fully combined.
  • Transfer mixture to a greased , 7×10 baking dish. Bake uncovered at 350°F for 20-25 minutes.
  • Allow to cool 5 minutes before serving with celery, carrots and tortilla chips.


Instant Pot or Slow Cooker 
Baking dish
Serving platter 
Your baking dish can be a slightly smaller (8×8) or larger (9×13) size.  I personally prefer the size in between, but any of these size or shapes (square, rectangle, round, oval) will work.
Keyword appetizer, buffalo chicken, chocolate dipped pretzels, dairy free, gluten free, party, snack

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