Buffalo Chicken Dip
For years I’ve wanted to make an amazing dip like this that would work well for football watching parties, tailgating & as a heavy appetizer. And this Buffalo Chicken Dip takes game-day snacking to a whole new level!
You’re gonna score big when you serve this Buffalo Chicken Dip at your next tailgating event or backyard picnic. This paleo friendly, Buffalo Chicken Dip is creamy, spicy & oh-so-satisfying!
Buffalo Chicken Dip
INGREDIENTS
3 cups shredded chicken (about 2 very large chicken breasts)
1 cup green onions, chopped
1/2 yellow onion, chopped
3 cloves garlic, minced
1 cup paleo or vegan mayo
1/3 cup hot sauce (I use Yellowbird Sriracha Sauce)
1/4 cup nutritional yeast
2 tablespoons avocado oil
1 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon dried dill
1/4 teaspoon black pepper
DIRECTIONS
preheat the oven to 350°.
heat avocado oil & sauté onion in a medium-sized skillet until golden brown; set aside to cool.
place all ingredients, except chicken & yellow onion, in a medium glass bowl. Mix well. Add in cooled onion & chicken pieces & stir.
spray an 8” x 8” glass baking dish & pour the chicken mixture into it. bake 20 minutes, until edges are bubbly & the top is golden brown.
serve hot with celery & carrot sticks & grain-free tortilla chips.