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–+ servings
spicy paleo buffalo chicken dip

Paleo Buffalo Chicken Dip

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 Medium saucepan
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 9x9-inch baking dish (or similar size)
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 3 cup cooked chicken breast shredded
  • 1 cup full-fat coconut milk canned well-stirred
  • 1/2 cup mayonnaise paleo-friendly
  • 1/2 cup hot sauce buffalo-style paleo-friendly
  • 1/4 cup ghee melted
  • 1/4 cup green onions thinly sliced
  • 2 clove garlic minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley chopped plus extra for garnish

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Grease the baking dish lightly with a bit of ghee or avocado oil.
  • Add the coconut milk, mayonnaise, hot sauce, melted ghee, garlic, onion powder, smoked paprika, salt, and pepper to the mixing bowl.
  • Whisk the mixture until it is completely smooth and well combined.
  • Stir the shredded chicken, green onions, and chopped parsley into the bowl until evenly coated with the buffalo mixture.
  • Transfer the mixture to the prepared baking dish and spread it into an even layer with the spatula.
  • Place the baking dish in the preheated oven and bake for 20–25 minutes, or until hot and bubbling around the edges.
  • Remove the dish from the oven and let the dip rest for 5 minutes to thicken slightly.
  • Garnish the top with extra chopped parsley and sliced green onions if desired.
  • Serve warm with celery sticks, carrot sticks, cucumber slices, or other paleo-friendly dippers.

Notes

For best results, use well-drained and thoroughly shredded cooked chicken so the dip doesn’t become watery, and make sure your coconut milk is full-fat and well mixed to mimic the creaminess of cheese without dairy. Taste the buffalo mixture before adding the chicken so you can adjust the heat and salt to your preference, and remember that flavors will slightly mellow after baking. You can prepare the dip mixture up to a day ahead and refrigerate it, then bake just before serving, adding 5–10 extra minutes of cook time if it goes into the oven cold.
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