Paleo Buffalo Chicken Dip PT45M https://img5.recipesrun.com/201907/2019/0920/92/c/693051/300x200x90.jpg 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! 8 servings Ingredients: 1 1/2 tbsp. Fresh lemon juice 1/3 cup Hot sauce 1/2 tsp. Smoked paprika 1 tsp. Dried dill 1 tsp. Onion powder 1 tsp. Garlic powder 1 tbsp. Brown mustard 2/3 cup Coconut cream 2/3 cup Paleo mayo 1 tbsp. Ghee 2 cloves Garlic minced 1/2 Medium onion chopped Pepper Sea salt 1 tbsp. Olive oil 1 1/4 pounds Chicken tenders or boneless skinless breasts
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    Paleo Buffalo Chicken Dip

    3.8

    ( By zhanghengshuo )

    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!
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    Paleo Buffalo Chicken Dip
      01 Information
      • Grade easy
      • Serving 8 servings
      • Calorie 318 Kcal
      • Prep Time 5 Mins
      • Cook Time 40 Mins
      • Total Time 45 Mins
      02 Ingredients
        • 1 1/2 tbsp. Fresh lemon juice
        • 1/3 cup Hot sauce
        • 1/2 tsp. Smoked paprika
        • 1 tsp. Dried dill
        • 1 tsp. Onion powder
        • 1 tsp. Garlic powder
        • 1 tbsp. Brown mustard
        • 2/3 cup Coconut cream
        • 2/3 cup Paleo mayo
        • 1 tbsp. Ghee
        • 2 cloves Garlic minced
        • 1/2 Medium onion chopped
        • Pepper
        • Sea salt
        • 1 tbsp. Olive oil
        • 1 1/4 pounds Chicken tenders or boneless skinless breasts
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      03 Method
      • Step 1
        Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Place chicken on the baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake for 15-20 mins until cooked through, remove from oven and set aside to cool. Lower oven temp to 350 degrees F.
      • Step 2
        Meanwhile, heat a small skillet over med heat and add the ghee. Saute the onions until soft, then add the garlic and cook, stirring until just softened. Remove from heat and set aside.
      • Step 3
        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.
      • Step 4
        Stir to combine, then transfer to a small casserole dish and bake in the preheated oven for 20-25 minutes until the outer edges bubble and dip is heated through.
      • Step 5
        Serve warm with veggies, tostones or homemade plantain chips, or over a baked potato or sweet potato for a meal. Enjoy!
      04 Author
      zhanghengshuo zhanghengshuo
      79 Recipes

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