This healthy buffalo chicken dip is the perfect appetizer, snack or can easily become a full meal. Ready in about 15 minutes and packed with flavor using easy to find ingredients! This recipe is dairy free, gluten free, Whole30 and keto friendly!


– 3 cups shredded chicken Creamy Buffalo Sauce – 1/2 cup cashews, soaked – 1/2 cup water – 6 tbsp. hot sauce – 1 tbsp. dried chives – 1 tsp. salt – 1 tsp. dried parsley – 1/2 tsp. dried dill Breadcrumb Topping – 3 tbsp. almond flour – 2 tsp. avocado oil – 1/4 tsp. salt


Start by soaking the cashews in boiling water for 5 minutes. After 5 minutes drain cashews and discard soaking water.


Combine the cashews with 1/2 cup fresh water and hot sauce. Blend on high 1 minute.


Add the dried herbs and salt to the blender and blend 10 seconds.


Shred the chicken and add it to a casserole dish.


Pour the buffalo mixture over the chicken and stir well.


Combine the breadcrumb ingredients in a bowl.


Sprinkle almond flour breadcrumbs over the buffalo chicken dip.  Bake 425F for 10 minutes.


After 10 minutes, turn on broiler and broil 3-4 minutes to brown the top.

Enjoy with chips, celery, veggies or with rice or cauliflower rice as a full meal.