Hosting an event and need an easy, crowd-pleasing appetizer that won’t leave you or your guests feeling sluggish? Try this dairy- and gluten-free Buffalo Chicken Dip recipe with Paleo Tortilla Chips for the perfect protein-filled dipping combo.
This hassle-free recipe is perfect when you’re making multiple dishes for an event. Just toss the ingredients into a crockpot, and about halfway through, shred the chicken. All that time saved means you can still prep for your party and whip up other small bites without needing to constantly monitor this dip.
We use coconut cream and Paleo sour cream instead of heavy cream or milk in our Buffalo Chicken Dip, keeping it dairy-free and Paleo-friendly. The coconut cream also gives it a thick, creamy texture and a unique flavor, so you won’t even miss the cheese—or the digestive discomfort that often comes with dairy.
TIPS:
- When shopping for a no-salt-added or low-sodium hot sauce, keep the Paleo guidelines in mind when wondering how low to go.
- Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
Love our recipes? Make going Paleo even easier and download our 7-Day and 28-Day digital meal plans!
Buffalo Chicken Dip
- Recipe by: Griffin McMath, ND
- Serves: 10
- Meal: Anytime
- Serves: 10
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
Ingredients
1/4 cups low-sodium hot sauce or Buffalo sauce of choice
7/24 cups Paleo mayo (AIP – make without mustard and walnut oil)
3 tsp mustard (AIP – omit)
1 can coconut cream
2 cloves garlic, minced
1/2 tsp diced dill, plus more for garnish
1/2 tsp ground, dried celery
1/4 tsp cayenne (AIP – omit)
1 tsp paprika (AIP – omit)
1 tsp black pepper (AIP – omit)
1 1/2 lb raw chicken breast
1/2 yellow onion, chopped
1/4 cups diced green onions
1/2 red bell pepper, diced (AIP – omit)
1/2 orange bell pepper, diced (AIP – omit)
10 dollops Paleo sour cream
1/4 cups diced fresh chives, for garnish
1 jalapeño, thinly sliced (AIP – omit)
Directions
In a crockpot, stir together hot sauce, mayo, mustard, coconut cream, garlic, dill, dried celery, cayenne, paprika, and black pepper.
Add chicken breasts, yellow and green onions, red bell pepper, and orange bell pepper. Cook for 3 hours on high.
After 3 hours, remove chicken and shred with forks, then return to crockpot and continue cooking for another hour.
Let dip cool before transferring to a serving dish.
Serve each bowl topped with a dollop of Paleo sour cream, chives, dill, and jalapeño.
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