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buffalo chicken dip
Sarah Erickson

Healthy Paleo Buffalo Chicken Dip Recipe - Dairy Free

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

Ingredients
  

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

Method
 

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place chicken breasts in Instant Pot with avocado oil, water, garlic powder, onion powder and salt.
  3. Secure lid, ensuring valve is sealed. Cook on High pressure 13 minutes.
  4. Allow pressure to release naturally, about 15 minutes. Remove lid.
  5. Place a clean towel over opening and shred chicken right in pot using a hand mixer, gradually increasing speed from low to high.
  6. Transfer shredded chicken to a large mixing bowl, being careful not to transfer over any cooking liquids (just the chicken).
  7. Add remaining ingredients and mix well until fully combined.
  8. Transfer mixture to a greased , 7x10 baking dish. Bake uncovered at 350°F for 20-25 minutes.
  9. Allow to cool 5 minutes before serving with celery, carrots and tortilla chips.

Notes

Equipment:
Instant Pot or Slow Cooker 
Baking dish
Serving platter 
Note:
Your baking dish can be a slightly smaller (8x8) or larger (9x13) size.  I personally prefer the size in between, but any of these size or shapes (square, rectangle, round, oval) will work.