Paleo Buffalo Chicken Dip

There’s something about setting down a bubbling dish of buffalo chicken dip that makes everyone drift toward the kitchen.

Picture creamy, orange-tinted swirls, shredded chicken folded into a velvety, dairy-free base, and curls of steam carrying that tangy, spicy aroma.

This isn’t a fussy entrée—it’s a quick, crowd-pleasing appetizer that comes together fast, perfect for game days, casual gatherings, and last-minute “we need something delicious now” cravings.

It’s ideal for busy hosts, paleo eaters, and anyone who wants comfort food without the usual gut-heavy aftermath.

I first made this for a Sunday game when a friend texted, “By the way, I’m dairy-free now.” Instead of panicking, I whipped this up, set it out with crunchy veggies, and watched it disappear before halftime.

Whether you’re planning easy entertaining, a cozy movie night, or simple meal-prep protein for the week, this dip fits right in.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold, tangy buffalo flavor without any dairy.
• Fits paleo, dairy-free, and gluten-free lifestyles effortlessly.
• Comes together quickly with simple, everyday ingredients.
• Bakes into a rich, creamy, irresistibly scoopable party dip.
• Preps ahead easily, then bakes right before guests arrive.

Ingredients

• 3 cups cooked chicken breast, shredded — drain well so the dip isn’t watery
• 1 cup full-fat canned coconut milk, well-stirred — use full-fat for best creaminess
• 0.5 cup paleo-friendly mayonnaise — check label for sugar- and soy-free
• 0.5 cup paleo-friendly buffalo-style hot sauce — choose one without seed oils
• 0.25 cup ghee, melted — adds rich, buttery flavor without dairy proteins
• 0.25 cup green onions, thinly sliced — use both white and green parts
• 2 cloves garlic, minced — fresh cloves give better flavor than jarred
• 0.5 teaspoon onion powder — boosts savory depth
• 0.5 teaspoon smoked paprika — adds a subtle smoky note
• 0.5 teaspoon sea salt — adjust to taste after mixing
• 0.25 teaspoon black pepper — freshly ground if possible
• 0.25 cup fresh parsley, chopped — save a little extra for garnish

Step-by-Step Method

Set your oven to 375°F (190°C). Allow it to fully preheat so the dip cooks evenly. While the oven heats, gather all ingredients and equipment. Lightly grease a 9×9-inch baking dish with ghee or avocado oil. Place the dish aside, ready to be filled once your buffalo chicken mixture is prepared.

Prepare the Creamy Base

Combine full-fat coconut milk, paleo mayonnaise, hot sauce, melted ghee, minced garlic, onion powder, smoked paprika, salt, and pepper in a large mixing bowl. Whisk thoroughly until the mixture is completely smooth.

Make certain the coconut milk is well-stired so no solid bits remain. Taste and adjust heat and seasoning before adding the chicken.

Fold in the Chicken and Herbs

Add shredded cooked chicken, sliced green onions, and chopped parsley to the bowl. Use a wooden spoon or spatula to fold everything together until the chicken is evenly coated.

Break up any large clumps of chicken. Make certain herbs and onions are well distributed for balanced flavor in every bite.

Transfer and Smooth the Mixture

Spoon the buffalo chicken mixture into the greased baking dish. Spread it into an even layer using a spatula.

Press gently to remove air pockets and smooth the top. Make certain the mixture reaches all corners of the dish so it bakes uniformly. Wipe any drips from the edges for tidy presentation.

Bake Until Hot and Bubbly

Place the baking dish on the center oven rack. Bake for 20–25 minutes, or until the dip is hot and bubbling around the edges.

Check near the end of the time to avoid overbaking. Look for a slightly thickened, cohesive texture throughout, indicating the flavors have melded and the sauce has set.

Rest, Garnish, and Serve

Remove the baking dish from the oven and let the dip rest for 5 minutes. Allow it to thicken slightly and cool just enough for comfortable serving.

Garnish with extra chopped parsley and sliced green onions. Serve warm with celery sticks, carrot sticks, cucumber slices, or other paleo-friendly dippers.

Ingredient Swaps

• Use avocado oil mayonnaise or homemade mayo if you can’t find a clearly labeled paleo brand.
• Swap ghee with coconut oil or avocado oil for a fully dairy-free version (for those who avoid clarified butter).
• If buffalo-style hot sauce is hard to find, mix any clean-ingredient hot sauce with a splash of apple cider vinegar and a pinch of garlic/onion powder.
• Substitute cooked turkey or leftover roast chicken for the shredded chicken breast to use what you have on hand.

You Must Know

• Doneness • If the dip looks separated or oily on top: Stir it gently in the pan and keep it in the oven 3–5 more minutes until the top looks uniformly orange and creamy, with steady bubbles just around the edges—not a full, rolling boil. This helps the coconut milk and ghee emulsify better.
• Troubleshoot • If your dip turned out too runny: Next time, pat the shredded chicken very dry and reduce the coconut milk to ¾ cup, or return the pan to the oven for 8–10 minutes until the center no longer looks glossy and loose. Watery chicken and extra liquid prevent the dip from thickening.
• Flavor Boost • For bolder “buffalo” flavor without extra heat: Increase smoked paprika to 1 teaspoon and add ½ teaspoon garlic powder, then taste the sauce before adding chicken. Paprika deepens savoriness, and seasoning the base while it’s still loose makes it easier to adjust.
• Swap • When avoiding coconut flavor: Use ¾–1 cup unsweetened, very thick cashew cream (about 120–160 g) in place of coconut milk and reduce ghee to 2 tablespoons. Cashew gives a neutral, “creamy-cheesy” texture while staying paleo.
• Make-Ahead • To prep for a party: Assemble the dip fully in the baking dish, cover tightly, and refrigerate up to 24 hours, then cook straight from cold, adding 5–10 minutes until the center is steaming and registers about 165°F (74°C). This keeps the chicken safely hot and the texture rich, not overcooked.

Serving Tips

• Serve in a cast-iron skillet with celery, carrot, and cucumber sticks around it.
• Spoon into lettuce cups for handheld, low-carb “buffalo chicken boats.”
• Pair with plantain chips, sweet potato chips, or pork rinds for extra crunch.
• Offer alongside a simple veggie platter with radishes, bell pepper strips, and cherry tomatoes.
• Garnish generously with green onions and parsley; place a small spoon in the dish.

Storage & Make-Ahead

This dip keeps in the fridge for up to 4 days in an airtight container.

You can fully assemble it a day ahead, cover, and refrigerate, then bake just before serving (add 5–10 minutes if cold).

It also freezes well for up to 2 months; thaw overnight, then reheat.

Reheating

Reheat gently in a covered oven-safe dish at 325°F until warm.

Microwave in short intervals, stirring often.

On the stovetop, use low heat, stirring frequently to avoid separation.

Game-Day Party Favorite

Nothing draws a crowd to the coffee table faster than a bubbling pan of paleo buffalo chicken dip fresh from the oven.

The top blisters slightly, the sauce spits at the edges, and that tangy, buttery buffalo aroma drifts through the room like a magnet. I set it down, and suddenly everyone’s circling, chip-and-dip style, only with crisp celery, carrot sticks, and cucumber spears.

You know that moment right before kickoff, when people are still settling in?

That’s when I slide this on the table. Steam curls up, the orange-red sauce glows against the cool green veggies, and the first scoop pulls long shreds of juicy chicken through the creamy, spicy sauce. Conversations pause, eyes light up, and plates fill themselves.

Final Thoughts

Give this Paleo Buffalo Chicken Dip a try the next time you’re craving something creamy, spicy, and shareable.

Don’t be afraid to tweak the heat level or herbs to make it perfectly your own!

Frequently Asked Questions

Is This Paleo Buffalo Chicken Dip Safe for People With Coconut Allergies?

No, it’s not safe as written because the creamy base relies on coconut milk. If you’re allergic, I’d swap in a tolerated dairy-free cream or broth-thickened puree, keeping that fiery, tangy heat swirling through each bite.

Can I Make This Dip in a Slow Cooker or Instant Pot?

Yes, you can, and I’d recommend a slow cooker. I’d stir everything together, cook on low until steamy and bubbling, then lift the lid to a fragrant, fiery-orange dip that stays perfectly molten for serving.

How Do I Adjust the Recipe for Whole30 Compliance?

You can, and I’d tweak three things: I’d grab Whole30-approved mayo, buffalo sauce, and coconut milk. Then I’d scoop it up with crisp veggies only—no chips—so every bite stays smoky, creamy, and compliant.

What Are the Best Ways to Transport This Dip to a Party?

I’d bake it in a lidded, insulated casserole, wrap it in a towel, and let it travel warm. Or I’d chill it, tuck it in a cooler, then reheat till it bubbles seductively.

Can I Freeze Leftovers, and How Does Freezing Affect the Texture?

Yes, you can freeze leftovers, but expect softer chicken and a slightly grainy, separated sauce. I’d reheat gently, whisk it back together, then stir in fresh herbs so it still tastes bright and cozy.