Paleo and Dairy Free Buffalo Chicken Dip

Name: Paleo and Dairy Free Buffalo Chicken Dip
Prep time: 15 min
Cook time: 25 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 2 piece cooked chicken breasts, shredded; 1 cup paleo mayo; 0.5 cup hot sauce of choice; 1 tbsp Dijon mustard; 2 tbsp nutritional yeast; 0.5 tsp dill; 0.5 tsp garlic (powder/granules); 0.5 tsp onion (powder/granules); pinch salt

15 mins prepServes 6

One of my favorite recipes in recent months. You can use rotisserie chicken to make it even easier! Minimal ingredients involved in this recipe. This is just what you need on these football fall weekends ahead 🏈 Also great for leftovers in a quesadilla!

6 servings

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Bake the chicken at 400F for 30 minutes then shred (this can be done ahead of time or use pre-cooked rotisserie chicken). Add the shredded chicken to a bowl. Then, add in all of the other ingredients (paleo mayo, hot sauce, Dijon mustard, nutritional yeast, dill, garlic, onion, and salt). Mix together well. Grease a small baking dish. Add the mixture into the greased dish. Bake at 350F for 25 minutes, until it starts to bubble on top. Enjoy!

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Paleo and Dairy Free Buffalo Chicken Dip

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