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! So, here we go with the sequel…
…It’s 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
January 13, 2018 at 1:07 pmI 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!
Nicole says
January 14, 2018 at 2:39 pmThis 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
January 14, 2018 at 3:39 pmHi! 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
January 16, 2018 at 4:18 pmHi! 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
January 17, 2018 at 1:44 pmHi! Depending on what you eat it with I’d say about 6 dinner portions.
Amy Picco says
January 18, 2018 at 9:45 pmI don’t like spicy foods. Will the hot sauce make it spicy or just give it some tang
Jennifer says
January 19, 2018 at 5:47 pmMade this last night and everyone loved it! Served it with roasted potatoes to make it a meal. Definitely making it again!!
April says
January 29, 2018 at 8:13 pmThis is a keeper! Thank you so much for sharing this recipe! Made this for dinner tonight, and it is delicious!
Michele says
January 31, 2018 at 2:33 pmawesome!
Jenny says
February 2, 2018 at 10:18 amHi- 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
February 3, 2019 at 9:15 pmI 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
February 3, 2018 at 5:54 pmI’ll try this brand of coconut cream. The Trader Joe’s brand tastes very much like coconut.
Jan says
February 4, 2018 at 7:51 pmAny idea how this would work in a crockpot for a work function?
Krista says
February 5, 2018 at 8:00 amI don’t know what I did wrong but mine totally tasted sweet like coconut. I was so disappointed ?
Michele says
February 5, 2018 at 2:39 pmHi! What type of coconut cream did you use? That could’ve been the issue, sorry it didn’t work out!
Walter Palmer says
February 5, 2018 at 11:23 amThat Buffalo Chicken Dip was the hit of the Party. They loved it !
Fly Eagles Fly !
Michele says
February 5, 2018 at 4:54 pmThat’s awesome to hear!
Robin says
February 5, 2018 at 11:25 pmI 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
February 6, 2018 at 9:53 amHi! So happy it worked out for you and glad you’re enjoying the site/recipes 🙂
Tobi Norton says
February 13, 2018 at 2:41 pmThis 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
March 23, 2018 at 12:10 pmThis almost converted all of my friends to Whole30! It was such a hit!
Michele says
March 23, 2018 at 7:37 pmThat’s amazing to hear!
Joshua D Rainey says
April 21, 2018 at 10:52 pmTHIS RECIPE IS SHIT LIKE WHAT THE FUCKKKKKKKKKKK
Rachel says
May 16, 2018 at 8:18 pmSo, 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
May 21, 2018 at 9:40 amThat’s awesome to hear! Couldn’t be more thrilled you loved it and I bet it was amazing with the potatoes 🙂
Tori says
June 15, 2018 at 6:35 pmThis 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
June 18, 2018 at 8:06 pmI’m so thrilled you enjoyed it!
Tara S says
July 4, 2018 at 3:50 pmThis is a little more time consuming than traditional dip, but no flavor is lost in this Whole30 compliant dip.
Michele says
July 12, 2018 at 10:16 amGlad you enjoyed it!
Katie Chavez says
August 6, 2018 at 1:19 pmCould you make this the night before to serve the next day?
Dominique says
September 28, 2018 at 10:34 amI 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
September 30, 2018 at 9:55 amI think this is good warm or cold!
Laura B says
October 18, 2018 at 6:43 pmThis 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
December 14, 2018 at 2:13 pmThis looks delicious! Making it tonight for a party! Is the nutritional info for the whole dish or per serving? Thanks!
Jubel says
January 7, 2019 at 8:39 amOh. 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
January 10, 2019 at 3:46 pmI 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
January 18, 2019 at 12:18 pmThis was fabulous and easy which I’m all about! This will definitely be on regular rotation at my house.
Lauren Lamoreau says
January 19, 2019 at 10:08 amIs there a way for this recipe to be done in the crockpot?
Jessica says
January 21, 2019 at 4:10 pmThis recipe is all things good! I cannot get enough!!!
Teresa says
February 2, 2019 at 3:35 pmI made this for a Super Bowl party at work and it was gone so fast!
Rachel says
February 13, 2019 at 5:42 pmThis dip is amazing!
Sue says
February 19, 2019 at 8:10 pmThis 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
February 24, 2019 at 3:31 pmHi! 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
February 24, 2019 at 5:55 pmNope 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.
Jen Kocher says
May 2, 2019 at 9:34 pmCould you do this recipe in a crock pot? Thanks!
Chelsey says
May 13, 2019 at 7:39 pmOn 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.