Perfectly creamy and packed with spice and flavor, this buffalo chicken dip is so ridiculously tasty that you’d never guess it’s Paleo, Whole30 compliant, dairy-free, and keto friendly! Use as a dip for veggies, tostones, or as a topping for sweet potato toast or a baked potato to make it a full meal!
Buffalo chicken dip is such a classic (for the non-paleo and paleo, alike) that I’m surprised it’s taken me this long to get a recipe up!
Better late than never – as always – this delicious dip, that doubles as a topping (just like my creamy chicken spinach artichoke dip) was well worth the wait.
And don’t you worry – it’s such an easy recipe to throw together that it will no doubt be on your “must repeat” list once you try it.
So, I guess I’m saying that you never have to live without it, from this moment, forward.
I guess one of the reasons I shied away from making a buffalo chicken dip is that in the past, spicy foods didn’t seem to agree with me.
It’s funny – that when you do a Whole30 and eat squeaky clean for a few weeks, how all those things you -thought- bothered you just don’t seem to anymore.
After making my crispy baked buffalo chicken wings, I realized that I can, in fact, eat spicy food as long as I’M THE ONE COOKING IT.
In other words, as long as it’s not from a restaurant. I’m happy to report that many of you have felt the same about my buffalo chicken wings!
This dip is the love child of those crispy baked buffalo chicken wings and my creamy baked chicken spinach artichoke dip, and it’s just as awesome as it sounds.
Packed with flavor, oh-so-creamy, super easy (really!) and makes enough for a crowd with little effort.
And hey – if you have leftover cooked chicken to use – you can literally throw it together in minutes!
As with my other baked chicken dip, this one uses a combo of my fast homemade mayo – which I HIGHLY recommend using over a store bought avocado oil mayo for the flavor alone – and coconut cream.
Don’t worry – no one would ever guess there’s any coconut in here though – no coconut flavor AT ALL!
I say this only because that is the #1 question I’m asked for my savory recipes containing coconut cream 🙂
I also threw in some sautéed onions and garlic – because YUM – and of course plenty of Whole30 compliant hot sauce and seasoned cooked chicken.
Once baked, you can dip your veggies, tostones (my favorite!) baked french fries or sweet potato fries with reckless abandon – all while knowing that you’re doing your body good.
If you want to make this buffalo chicken dip into a full meal, top a potato or sweet potato and serve with a big green salad – perfection!
I hope you’re ready to swoon over this – let’s cook!
Buffalo Chicken Dip {Paleo, Whole30}
Buffalo Chicken Dip {Paleo, Whole30}
Perfectly creamy and packed with spice and flavor, this buffalo chicken dip is so ridiculously tasty that you'd never guess it's Paleo, Whole30 compliant, dairy-free, and keto friendly! Use as a dip for veggies, tostones, or as a topping for sweet potato toast or a baked potato to make it a full meal!
Ingredients
- 1 1/4 lb chicken tenders or boneless skinless breasts*
- 1 tbsp olive oil Plus sea salt and pepper
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 1 Tbsp ghee or other cooking fat
- 2/3 cup homemade mayo or purchased paleo mayo
- 2/3 cup coconut cream this is the thick part of a chilled can of coconut milk, you can also purchase it separately.
- 1 tbsp brown mustard Whole30 compliant
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
- 1/2 tsp smoked paprika
- 1/3 cup hot sauce Whole30 compliant - I used Franks Red Hot Original
- 1 1/2 Tbsp fresh lemon juice
Instructions
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Preheat oven to 400 degrees and line a baking sheet with aluminum foil. Place chicken on baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake for 15-20 mins until cooked though, remove from oven and set aside to cool. Lower oven temp to 350 F.
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Meanwhile, heat a small skillet over med heat and add the ghee. Sautée the onions until soft, then add the garlic and cook, stirring until just softened. Remove from heat and set aside.
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In a large mixing bowl, whisk together the mayo, coconut cream, mustard, garlic powder, onion powder, dill, paprika, hot sauce and lemon juice until smooth. Shred your chicken breasts, then add them to the mixture along with the cooked onions and garlic.
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Stir to combine, then transfer to a small casserole dish and bake in the preheated oven (350) for 20-25 minutes until the outer edges bubble and dip is heated through. Serve warm with veggies, tostones or homemade plantain chips, or over a baked potato or sweet potato for a meal. Enjoy!
Recipe Notes
*If you already have cooked chicken, skip the first step of cooking the chicken. This recipe uses about 2 1/2-3 cups cooked shredded chicken
Nutrition
What I Used To Make My Buffalo Chicken Dip:
Want More Paleo and Whole30 appetizer recipes? Try One Of These!
Creamy Chicken Spinach Artichoke Dip
Tostones with Avocado Ranch Dip
Baked French Fries with Chipotle Ranch Dip
Crispy Baked Buffalo Chicken Wings
Spicy Chipotle Roasted Almonds
Crispy Garlic Smashed Potatoes with Aioli
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Jillayne says
I was excited for you to post this! It looks great – I am going to make it for a girls night i have coming up this weekend. The only ingredient I don’t have is brown mustard…if I skipped that would it change the taste very much? (I can pick some up from the store if it will just thought I would ask!) Thanks!
Taylor says
I normally use Dijon mustard and it tastes fine to me 🙂 it’s only a tbsp so I don’t think it would be too much of a difference. IMO
Nicole says
This looks so delicious! I can’t wait to make it. Do you know what counts as “one serving”? Is that about a cup? I’m always confused about that…thanks in advance!
Michele says
Hi! It depends on whether you’re serving as a dip or meal, I guess, but I’d say the whole thing makes about 8 servings 🙂
Nicole says
Hi! Thank you for the response! Sorry, I didn’t clarify that I meant using it for a meal. So how much would each person be able to have (roughly how many cups??) if there’s 8 servings for a dinner portion? I’m just trying to figure it out for the nutrition facts/portion sizes! Thanks so much!
Michele says
Hi! Depending on what you eat it with I’d say about 6 dinner portions.
Amy Picco says
I don’t like spicy foods. Will the hot sauce make it spicy or just give it some tang
Jennifer says
Made this last night and everyone loved it! Served it with roasted potatoes to make it a meal. Definitely making it again!!
April says
This is a keeper! Thank you so much for sharing this recipe! Made this for dinner tonight, and it is delicious!
Michele says
awesome!
Jenny says
Hi- I am excited to try this recipe but have a coconut and cashew allergy (tragic I know). What are your thoughts on using almond milk instead?
Thank you!
Gigi says
I used almond yogurt (we’ve got coconut and dairy allergies) and it worked splendidly. I would not use almond milk…I think it’d turn out far too liquidy.
Ann says
I’ll try this brand of coconut cream. The Trader Joe’s brand tastes very much like coconut.
Jan says
Any idea how this would work in a crockpot for a work function?
Lee says
Maybe I baked it too long. Fat just separated in the oven and when I went to serve it was chicken, coconut protein, and oil. I used almost an entire container of miyokos cashew cream cheese to try and salvage it. May be paleo but I don’t feel healthy… 🙁
Sharon says
I have the same question, can you make this in a crockpot for a crowd? Did you ever get an answer/ response Jan?
Krista says
I don’t know what I did wrong but mine totally tasted sweet like coconut. I was so disappointed ?
Michele says
Hi! What type of coconut cream did you use? That could’ve been the issue, sorry it didn’t work out!
Walter Palmer says
That Buffalo Chicken Dip was the hit of the Party. They loved it !
Fly Eagles Fly !
Michele says
That’s awesome to hear!
Anna says
Have you ever made this ahead of time? Could I prep it all, mix it all, then bake it hours later before the party?
Robin says
I made this last night for the Super Bowl and it was amazing! I used Dijon mustard because I didn’t have brown mustard and it was still delicious. I was worried I would feel like I was missing out since there were so many other yummy foods and I’m doing Whole 30 but I was so obsessed with this that I didn’t care at all! Just found out about you, Michele, from taking over Whole 30 recipes on Instagram and I’m loving your site! Thanks for all you’re doing!
Michele says
Hi! So happy it worked out for you and glad you’re enjoying the site/recipes 🙂
Tobi Norton says
This is fabulous!! You wouldn’t know it was a healthier version of a party dip! We made this for the superbowl and my husband ate half the dish 🙂 Super delicious!!
Becky says
This almost converted all of my friends to Whole30! It was such a hit!
Michele says
That’s amazing to hear!
Joshua D Rainey says
THIS RECIPE IS SHIT LIKE WHAT THE FUCKKKKKKKKKKK
Rachel says
So, I reserve my comments on recipes for the truly spectacular. And here I am. This is knock your socks off GOOD. My husband – who is also doing the whole30 with me – and my daughter – who is not – both asked for seconds and for me to double the recipe next time. I served it with baked potatoes and added 3 tbsp of nutritional yeast. It will without a doubt be going into my regular meal plan!
Michele says
That’s awesome to hear! Couldn’t be more thrilled you loved it and I bet it was amazing with the potatoes 🙂
Tori says
This recipe is AMAZING! I’ve made it twice as meals, which probably made about 5-6 servings paired with a large salad with primal kitchen ranch dressing or topped on a sweet potato. I used Thai kitchen coconut cream and can’t taste any coconut. My prep time however was more like 30 minutes, since it takes me 10 minutes alone to shred the chicken ?
Michele says
I’m so thrilled you enjoyed it!
Tara S says
This is a little more time consuming than traditional dip, but no flavor is lost in this Whole30 compliant dip.
Michele says
Glad you enjoyed it!
Katie Chavez says
Could you make this the night before to serve the next day?
Dominique says
I am wondering the same! Thinking about making it the night before and bringing it to a potluck. Also wondering if it would be OK served cold?
Michele says
I think this is good warm or cold!
Laura B says
This is downright magical. Kinda weirded out with coconut cream at first but decided to give it a go. This dish is a total game changer. I can’t believe it’s not dairy. Might leave off the onion next time as I found the overall flavor a tad sweet (I definitely used unsweetened coconut milk) and hubs is not a huge fan of sweet food. I, however, gobbled down 2 helpings on a potato before I realized I needed to hit the brakes. Make this, folks. You will not be disappointed.
Joy says
This looks delicious! Making it tonight for a party! Is the nutritional info for the whole dish or per serving? Thanks!
Jubel says
Oh. My. Gosh. My friends are all gluten free and dairy free so finding a recipe that can accommodate that and taste good is difficult. I made this last night and it was phenomenal! I honestly couldn’t tell the difference between this and traditional buffalo chicken dip. Honestly, I think I liked this more! This will definitely be a go to recipe for me.
Elisabeth B. says
I had some fresh jalapeños leftover so I chopped them up and added them to this! A little extra spice but such good flavor!
Martha says
This was fabulous and easy which I’m all about! This will definitely be on regular rotation at my house.
Lauren Lamoreau says
Is there a way for this recipe to be done in the crockpot?
Carrie says
Can this be kept warm in the crockpot once cooked?
Jessica says
This recipe is all things good! I cannot get enough!!!
Teresa says
I made this for a Super Bowl party at work and it was gone so fast!
Rachel says
This dip is amazing!
Sue says
This is my go-to appetizer for family events. I tend to add a bit more chicken only because we like it “loaded”, but this is one of my favorites.
Mikayla says
Hi! I LOVE this dip so much. I have made it multiple times and every time I make it, it comes out very runny. I am wondering what I might be doing wrong. Is the sauce part supposed to be runny? When I put it in the oven, it becomes more like soup with chicken and never really solidifies. Thank you so much! I love your blog and all of your recipes 🙂
Michele says
Nope it’s definitely supposed to be thick so something’s going wrong. I wonder if the coconut cream isn’t solid enough to begin with, not sure.
Cristin says
mine came out runny too.
Kelsey says
Mine also came out runny. I was pretty disappointed. Good flavor but this was a soup with chicken. I wonder if you could add egg as thickener?
Jen Kocher says
Could you do this recipe in a crock pot? Thanks!
Chelsey says
On whole30 and made this tonight- it was amazing!! My husband and I ate it with carrot sticks, celery sticks, cucumber slices and baked sweet potato fries. It was DELICIOUS! Thanks for an amazing recipe.
Christy says
I’m just wondering what you would “dip” in this. It seems like all the things I would like to dip are not Whole30 compliant. Advice anyone?
annecrafted says
Made a double recipe for a football season kickoff tailgate potluck at work. HUGE SUCCESS! It disappeared quickly and everyone asked for the recipe, to the point where it was distributed via an all staff email.
Might add some fresh dill, if on hand next time.
Kellen says
So great! I replaced the coconut cream with kefir. I skipped the lemon juice, mustard, and onions and used leftover rotisserie chicken just to make things easier, and it was still wonderful. Evidently it’s an easily-adaptable recipe that’s hard to ruin. Thanks!
Lisa says
Hi Michelle,
I want to make this recipe this w/e. Can I make your mayo recipe with blender instead of a immersion blender? I asking because I tried to make a dump ranch dressing with a blender because I don’t have an immersion blender and it was not thick at all. If I use the avocado mayo primal kitchen will it change the taste of this recipe?
Thanks,
Lisa
Becca says
Can you make this ahead, freeze, and then bake it later?
Carolyn Swann says
So I want to first that I have been very wary of buffalo chicken dip. I really never understood the concept. So, I decided to make to go out on a limb and make this. With that being said I have NEVER left a comment about any recipes (even the ones I loved!). BUT, I have to leave a comment as this was absolutely the BEST dip I have had in a very long time! This is the bomb! I can’t believe that I took this long to make this! Bringing it to a party on Thanksgiving!
AnirocZ says
This recipe is incredible. Because I eat paleo 95% of the time, I never know if a paleo dish is going to taste good to the masses that generally eat the SAD. I took a chance and made this for the first time for a Christmas party and it was a hit to everyone who tried it. I did make one adjustment and used cashew cream instead of coconut cream, just because it was what I had. Spectacular!
Talia Gonzalez says
Hi! My husband hates anything and everything to do with coconut, do you think he would still enjoy this or should I sub for regular cream?
Stephanie Taylor says
I make this ALL the time! The hubs LOVES it (and so do I). Need to track in on MFP and cannot figure out how much is a serving size? 1 cup? 4oz? Help! Starting to track my food. Thank you 🙂
Susan Sullivan says
This dip was a big hit for a girls night out potluck…everyone loved it! I was just asked to bring it to a Superbowl Party & I’m definitely making it! Thanks for creating a clean version of such a great dip!
Danielle says
Thank you for saving me during the SuperBowl!! What a delicious recipe and even fresher and creamier than regular Buffalo Chicken dip!! You are talented!
Builddaysis says
Filed Under: Chicken, Main Dishes, Recipes, Slow Cooker Tagged With: buffalo chicken dip, paleo buffalo chicken dip, paleo super bowl, slow cooker, slow cooker buffalo chicken dip, super bowl
Rachel says
Easy and so tasty! Delicious in a wrap!
Brittni says
Delicious dairy free buffalo chicken dip! Totally worth measuring out all of the ingredients. My family loved it!
Cristin says
I just made this. It tastes too much like coconut for me. I tasted the sauce before I added the coconut cream(added it last) and thought it was amazing. Is the coconut cream necessary?
Cristin says
I’d like to try this again without the coconut cream. Will it work without it? Thanks!
Kayla Tsuchiya says
You. Guys. This is SO GOOD. I don’t always leave a review, but this one is too good not to. I’ve made this three times since last week. I licked the dish. Only thing I did differently is I added nutritional yeast and it helps with the cheese flavor plus it thickened it a bit. But it’s a definite must make, sooooo good!
Christene Dorsett says
The best! So yummy and dairy free! Thanks Michelle for all you do!!
Mona Strickland says
Love this recipe. My family look forward to this appetizer. Just the right amount of heat to satisfy the palate
Shelton Bonner says
Can you double the recipe?
Emily says
Tasty!
Nat says
This was soooooo good! I used canned chicken breast for convenience. 2.5 weeks into whole30 and it’s the treat my mouth needed 😋
Skylar says
This recipe sounds good for my boyfriend who has a ton of allergies. Would you happen to know of any alternative for the egg in the Mayo? Or even an egg-free Mayo? (He’s allergic to dairy, egg, nuts, seafood, and has a mild soy allergy)
Peter Martin says
Really good! Mine was a little too liquidity. Thoughts? Was hoping for it to be thicker for dipping!
Andrea says
So easy and incredibly flavorful with a nice, creamy consistency!
Jenn says
I’ve made this recipe twice now for potlucks. Delicious and easy to make. My friends were shocked that it was dairy free.
LynDee Heinen says
Made this instead of Buffalo chicken cheese dip and everyone liked it better! This is a great recipe! Had to give guests the recipe as they left!
Melissa says
This is my new go to for parties! It’s always a hit, especially when people find out it’s Whole 30! What is your best advice for making it ahead? Would you change any of the prep or just follow the recipe and reheat later?
Abigail Gamble says
This is one of my all-time favorite whole30 recipes. Creamy and delicious! Enjoy with sliced veggies or on a salad. Freezes well, too!
Jenny says
It really looksw amazingly delicious. I will try to make it for my children.
Taylor says
Best Buffalo chicken dip ever! Seriously, better than the “real” stuff. I have made this so many times for dinner and parties – it is now highly requested among all!
tunnel rush says
Just by looking at the pictures, I already know that the food is great. This is going to be my new favorite chicken dish.
Kungpowchicken says
OMG this was SO good… I miss buffalo chicken wings with piles of ranch dressing soooo much and this REALLY satisfied the craving 🤤🤤🤤 Thanks Paleo Running Momma!
Megan Stambaugh says
That was amazing! I’m doing Whole30 and my family normally dreads that but this was a hit. And it didn’t leave you feeling overly full like regular dips do. Served it with a salad, carrots & celery, and tortilla chips for the fam.
Katie Benson says
Question – how much of the recipe can be made the night before and can it be baked/heated in a crockpot?
Karla Wilson says
This was so good! Only mistake I made was not doubling the recipe!
papa's pizzeria says
That’s so amazed. I wanna eat it all the time.
Donna says
OMG, made this to take a dairy/gluten free app to a party. It is SO good. I think it will be my go-to party recipe. So easy and so delicious. Only modification I made was to drop hot sauce to 1/4 cup just to ensure that I could test the heat. Many thanks!
Socialsharings says
Your Garlic Parsnip Fries with Bacon Aioli are a culinary masterpiece that captures the essence of comfort food while embracing gourmet flavors
io games says
It’s so tempting, I’ll do it
online games says
Thanks for sharing your experience!
Trisha says
This looks great! Would it be okay to add less chicken and keep the other ingredients the same or do I need to scale down everything? (I only have 1 leftover chicken breast)
Claudia says
What is the serving size for those macros?