Paleo Buffalo Chicken Dip

This paleo buffalo chicken dip is so sinfully creamy and mouthwatering and deeply infused with those hot wing flavors yet totally healthy, low carb and dairy-free! The perfect comfort food or shared appetizer for Super Bowl or Game Day. 

I LOVE me a good dip. Baba ganoush, Honey Mustard, spinach, or cheese and artichoke dips, hummus, guac, zaatar dips and of course, plenty of spicy hot dipping sauces like my sriracha mayo.

The only downside of being a lover of all things dips and spreads is that, quite often, those amount to quite a significant amount of calories from mostly sugar and trans-fats.

This is why coming up with healthy spins on classic dips is my latest obsession. Hello French Onion Dip .

Now Buffalo Chicken Dip is such a classic that I really don't quite understand why this healthy version of the pub favorite has not been published ages ago! Especially since my Buffalo Chicken Stuffed Sweet Potatoes are such a hit with you guys!

This buffalo chicken dip is so sinfully creamy and mouthwatering! Deeply infused with those hot wing flavors we all love so much yet paleo and dairy-free! The perfect comfort food or shared appetizer for any special occasion.

How to make healthy Buffalo Chicken Dip

The quickest and easiest option to make this healthy buffalo chicken dip recipe is to use shredded rotisserie chicken or leftover roasted chicken.

But if you don’t have leftovers (booo) you can quickly prep some chicken from scratch:

My favorite skillet method:

Rub 3 chicken breasts with some sweet paprika, salt and pepper. Heat 1 tablespoon of oil in a skillet over medium-low heat and cook until it’s charred on the outside and fully cooked on the outside (about 7-9 minutes per side depending on the size of the breasts).

Baked chicken:

Place 3 chicken breasts on a baking sheet. Drizzle with a bit of oil, season with salt and pepper and bake at 350F/180C for 20 to 30 minutes (depending on the size of the chicken)

Boiled chicken:

Place 3 chicken breasts in a large pot and cover with chicken stock or water. Cook for 15 to 20 minutes or until no longer pink outside.

Prep: Preheat the oven to 425F/220C. Use two forks to shred the meat.

Step 1 & 2- Add the chicken, mayo, coconut milk, buffalo sauce, apple cider vinegar, lemon, salt, and spices to a mixing bowl. Stir until all of the ingredients are well combined.

Step 3 & 4 - Pour the mixture into a baking dish. Bake for 20-25 minutes until the dip is bubbly and begins to brown on the top. ( 25 minutes if using a deep baking dish, 20 max for smaller dishes)

Remove the dip from the oven and let cool for fifteen to twenty minutes. Sprinkle with green onions before serving with your favorite veggies and chips.  Enjoy!

To serve:

• chips – potato chips, beet chips or sweet potato chips
• veggie sticks – carrots, cucumbers, celery
• potato wedges
• this dip also tasted amazing as a filling for baked potatoes or baked sweet potatoes

Tips:

• Despite the coconut milk, this dip does not taste like coconut AT ALL (trust me, I can usually detect it very easily and I’m not a fan)
• Not all brands of hot sauce are considered paleo. Have a close look at the label for anything that’s not natural .Tabasco and Frank’s Red Hot are paleo favorites.
• I use Frank's sauce here. Other brands might be less or more spicy so make sure to add a bit less first.
• In addition to the spices I am using here, you can add some more fresh or dried herbs and spices like parsley, chives, dill weed, etc.

5 from 5 votes

Print

Healthy Paleo Buffalo Chicken Dip

This paleo buffalo chicken dip is so sinfully creamy and mouthwatering and deeply infused with those hot wing flavors yet totally healthy and dairy-free! The perfect comfort food or shared appetizer for Super Bowl or Game Day.

Course Appetizer, Snack

Cuisine American

Keyword buffalo chicken dip recipe, healthy Superbowl recipes, paleo buffalo chicken dip

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 -6

Calories 731 kcal

Ingredients

• 1.5 lbs rotisserie chicken shredded (see notes if you don’t have pre-cooked/leftover chicken) -/ 680 g
• 1 cup mayo paleo-friendly brand
• ¼ cup coconut milk
• 1 cup buffalo sauce Franks is paleo friendly
• 1 tbsp apple cider vinegar or white vinegar
• 1 tbsp lemon juice
• 1 tsp salt
• 1 tsp garlic powder
• 2 tsp onion powder
• 1 tsp smoked paprika
• Green onions for serving
• Veggie sticks for serving
• Chips for serving

Instructions

1. Preheat the oven to 425F/220C.
2. Use two forks to shred the meat.
3. Add the chicken, mayo, coconut milk, buffalo sauce, apple cider vinegar, lemon, salt, and spices to a mixing bowl. Stir until all of the ingredients are well combined.
4. Pour the mixture into a baking dish. Bake for 20-25 minutes until the dip is bubbly and begins to brown on the top. ( 25 minutes if using a deep baking dish, 20 max for smaller dishes)
5. Remove the dip from the oven and let cool for fifteen to twenty minutes. Sprinkle with green onions before serving with your favorite veggies and chips.  Enjoy!

Recipe Notes

• Despite the coconut milk, this dip does not taste like coconut AT ALL (trust me, I can usually detect it very easily and I’m not a fan)

 

• The quickest and easiest option to make this recipe is to use shredded rotisserie chicken or leftover roasted chicken.
• But if you don’t have leftovers (booo) you can quickly prep some chicken from scratch:
• My favorite skillet method: rub 3 chicken breasts with some sweet paprika, salt and pepper. Heat 1 tablespoon of oil in a skillet over medium-low heat and cook until it’s charred on the outside and fully cooked on the outside (about 7-9 minutes per side depending on the size of the breasts).
• Baked chicken: place 3 chicken breasts on a baking sheet. Drizzle with a bit of oil, season with salt and pepper and bake at 350F/180C for 20 to 30 minutes (depending on the size of the chicken)
• Boiled chicken: place 3 chicken breasts in a large pot and cover with chicken stock or water. Cook for 15 to 20 minutes or until no longer pink outside.

 

• Not all brands of hot sauce are considered paleo. Have a close look at the label for anything that’s not natural .Tabasco and Frank’s Red Hot are paleo favorites.
• I use Frank's sauce here. Other brands might be less or more spicy so make sure to add a bit less first.
• In addition to the spices I am using here, you can add some more fresh or dried herbs and spices like parsley, chives, dill weed, etc.

Nutrition Facts

Healthy Paleo Buffalo Chicken Dip

Amount Per Serving

Calories 731 Calories from Fat 531

% Daily Value*

Fat 59g91%

Saturated Fat 13g81%

Trans Fat 1g

Cholesterol 187mg62%

Sodium 3370mg147%

Potassium 79mg2%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 48g96%

Vitamin A 283IU6%

Vitamin C 2mg2%

Calcium 14mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

If you tried this healthy Paleo Buffalo Chicken Dip recipe don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

More healthy appetizer and dips recipes you will love:

• Zucchini Meatballs 
• Baba Ganoush Recipe
• Smashed Potatoes 
• Healthy Salmon Patties 
• Polenta Fries
• Portobello Mushroom Fries