Get the Recipe: Dairy Free Buffalo Chicken Dip (Whole30)
This Whole30 and Dairy Free Buffalo Chicken Dip is extra creamy, a little spicy, and so delicious! This dairy free dip is super easy to make. It is great for hosting parties, entertaining, game days, and holidays. It is hands down my favorite appetizer!
Ingredients
- 1 tbsp olive oil
- 1/4 cup onion, chopped finely
- 1 tsp minced garlic
- 2 1/2 cups chicken breast, shredded and cooked
- 3/4 cup Whole30 mayonnaise
- 3/4 cup coconut cream
- 1/2 cup hot sauce
- 1/2 tsp ground mustard
- 1 tsp onion powder
- 1/2 tsp ground pepper
- 1 tsp garlic powder
- avocado oil spray
- basil, to garnish
Instructions
- First, preheat oven to 350 degrees Fahrenheit and spray a casserole dish with avocado oil spray.
- Add olive oil, chopped onions and minced garlic to a skillet over low medium heat. Cook for 4 to 5 minutes or until onions are soft.
- Remove from heat and add to a large mixing bowl. Next, add all remaining ingredients to the bowl and stir to combine.
- Pour mixture into greased casserole dish.
- Then, cook for 30 minutes or until top is bubbling.
- Remove from oven.
- Finally, garnish with basil if desired.
Notes
- Feel free to use rotisserie chicken if desired. Whole Foods has a great Whole30 compliant rotisserie chicken.
- Primal Kitchen Foods Avocado Oil Mayonnaise is Whole30 approved and dairy free.
- Bake until dip is bubbly but not burnt.
- Serve immediately for best results.
- Store leftovers in the fridge for up to 3 days.
- To reheat, preheat oven to 350 degrees Fahrenheit and bake until warmed.
Calories: 293kcal, Carbohydrates: 3g, Protein: 11g, Fat: 27g, Saturated Fat: 10g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 39mg, Sodium: 586mg, Potassium: 291mg, Fiber: 1g, Sugar: 1g, Vitamin A: 53IU, Vitamin C: 13mg, Calcium: 12mg, Iron: 1mg