Easy Whole30 Buffalo Chicken Dip
It doesn’t even feel right calling this dip “healthy” because it’s just that delicious. If you like the classic version of this dish, you will LOVE this version!
If you’ve never had buffalo chicken dip before, think: spicy Buffalo wings dipped in a cooling ranch sauce, with a zesty tang of lemon. This dip is creamy, spicy, tangy, and just so flavorful. It’s also gluten-free, dairy-free, and Whole 30 approved! Because it’s dairy-free, it’s lighter on the stomach and easier to digest. It’s quite possibly my favorite Whole 30 dish of all time.
Ingredients in Buffalo Chicken Dip:
- Chicken breast: To make this recipe uber easy, use canned chicken breast! Just drain it, add it to the mixing bowl and break it up with a fork.
- Mayo: You can use whatever mayo you like, but if you’re doing Whole 30, make sure to use a Whole 30 compliant version!
- Frank’s RedHot: This is the best hot sauce for buffalo chicken dip! It’s perfectly tangy with just the right amount of heat.
- Coconut cream: When you buy full-fat canned coconut milk, there’s a solid layer on top of a liquid layer. The solid layer is the coconut cream!
- Garlic powder: Because garlic powder makes everything tastier.
- Dried dill: Dill adds a fresh pop of flavor to the dip.
- Paprika: The paprika enhances the well-rounded smokey flavor of the buffalo sauce.
- Fresh lemon juice: Don’t skip the lemon juice! It adds a fresh tang that complements the flavors so well.
How to Make This Dip:
This recipe seriously couldn’t be simpler to make. All you need is a mixing bowl, spoon, and a baking dish! I included some cooking instructions below depending on which type of chicken you choose to use.
Using Canned Chicken
If you’re using canned chicken breast, simply drain the liquid from the can, add the chicken to the mixing bowl and break it up with a fork. Add the remaining ingredients to the bowl, mix well, transfer to baking dish and bake!
Using Chicken Breast
If you’re using raw chicken breast, just bake the chicken at 400°F for 20 minutes or until it reaches an internal temperature of 165°F. Remove chicken from the oven and let it rest on a cutting board for 5-10 minutes. Shred chicken with two forks before continuing.
Using Rotisserie Chicken
If you’re using a rotisserie chicken breast, just remove the skin and shred the chicken with two forks before continuing.
Serve with some fresh veggies, crackers, tortilla chips, or on top of a baked potato! It’s so good, you’ll forget it’s good for you. I hope you love this recipe as much as I do!
Easy Whole 30 Buffalo Chicken Dip
Equipment
- Square 9×9 baking dish or round baking dish
Ingredients
- 1.5 lb chicken breast, canned, drained
- ¾ cup mayo, use Whole 30 compliant if necessary
- ¾ cup Frank's RedHot, or hot sauce of choice
- ¾ cup coconut cream, the solid portion of canned coconut milk
- 2 tsp garlic powder
- 1 ½ tsp dried dill
- 1 tsp paprika
- 2 tbsp. fresh lemon juice
Instructions
- Preheat oven to 400°F.
- Add all ingredients to mixing bowl and mix until well combined. If using canned chicken, drain it and add directly to the bowl. If using chicken breast, bake at 400°F for 20 minutes or until cooked through and shred it before adding to the bowl.
- Transfer ingredients to a square 9×9 or round baking dish. Bake for 15 minutes or until heated through. Serve immediately!
Notes
- Store leftover dip in an air-tight container in the refrigerator for 3 to 5 days.
- Serve with carrots, celery, green or red peppers, cucumbers, chips, or crackers!