Easy Whole 30 Buffalo Chicken Dip
This buffalo chicken dip is so delicious, it doesn't even feel right to call it "healthy." If you like the classic version of this dip, you'll LOVE this one! It's lighter on the stomach, but packs a punch of flavor.
Equipment
- Square 9x9 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 9x9 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!