Dairy Free Buffalo Chicken Dip (Whole30)
User Reviews
5
Dairy Free Buffalo Chicken Dip (Whole30)
Description
Get the Recipe: Dairy Free Buffalo Chicken Dip (Whole30) combines shredded cooked chicken with dairy-free mayonnaise, coconut cream, and spicy hot sauce to create a creamy yet tangy dip. The base is flavored with sauteed onions and garlic, bringing a mild sweetness and savory depth before mixing with the other ingredients. Baking ensures the dip heats through and bubbles, melding the flavors and slightly thickening the texture. Garnishing with fresh basil adds a fresh herb note.
The texture feels creamy and smooth, balanced by the subtle heat of the hot sauce and the mild bite of ground mustard and garlic powder. This dairy-free version uses Whole30-compliant ingredients making it suitable for specific dietary needs. The olive oil and avocado oil spray provide healthy fats without contributing dairy, and the dip holds together well after baking.
This hearty dip works well for game day or casual snacking, served warm directly from the casserole dish. It pairs nicely with crunchy vegetables or compliant crackers. It’s best eaten fresh but can be stored for a few days in the refrigerator and reheated in the oven for an even warm serving.
Using rotisserie chicken is an easy shortcut. Watch carefully to bake until bubbly but not burnt. Keeping leftovers refrigerated for up to three days maintains freshness and reheating in a moderate oven restores texture and warmth.
Ingredients
- 1 tbsp olive oil
- 1/4 cup onion chopped finely
- 1 tsp garlic minced
- 2 1/2 cups chicken breast shredded and cooked
- 3/4 cup mayonnaise Whole30 compliant
- 3/4 cup coconut cream
- 1/2 cup hot sauce
- 1/2 tsp ground mustard
- 1 tsp onion powder
- 1/2 tsp black pepper ground
- 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
- Rotisserie chicken is a convenient alternative for shredded chicken in this recipe.
- Bake until bubbling on top without burning for best texture and flavor.
- Store leftover dip in the refrigerator up to 3 days and reheat in a 350°F oven until warmed through.
- Use Whole30-compliant mayonnaise and coconut cream to keep the dip dairy-free and compliant.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 3g | 1% |
| Protein | 11g | 22% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 586mg | 24% |
| Potassium | 291mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 53IU | 1% |
| Vitamin C | 13mg | 14% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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