Dairy Free Buffalo Chicken Dip
Dairy free buffalo chicken dip is the perfect game day snack or party appetizer. Great for dinner too with pasta, rice or cauliflower rice. This healthy buffalo chicken dip is Whole30, gluten free, paleo and low carb friendly.
Servings 4
Calories 323kcal
Cost $8.10 Recipe/$2.03 Serving
Ingredients
- 3 cups shredded chicken (from 1 pound of raw chicken) $5.79
Creamy Buffalo Sauce
- 1/2 cup raw cashews $0.93
- 1/2 cup water $0.00
- 6 tbsp. hot sauce $0.36
- 1 tbsp dried chives $0.30
- 1 tsp dried parsley $0.10
- 1 tsp sea salt $0.05
- 1/2 tsp dried dill $0.05
Almond Flour Breadcrumbs
- 3 tbsp. almond flour $0.27
- 2 tsp. avocado oil $0.24
- 1/4 tsp. sea salt $0.01
Instructions
- Preheat oven to 425F.
- Cook chicken if needed. I like to use the instant pot for this. Add 1 cup of water to the instant pot and cook high pressure for 15 minutes. Let pressure naturally release at least 5 minutes. Once pressure has been released, open the instant pot and shred the chicken.
- Soak the cashews in boiling hot water 5 minutes.
- After 5 minutes, strain the cashews and add them to a high speed blender along with fresh water and hot sauce. Blend on high 1 minute.
- After blending the buffalo sauce, add the spices and blend 5-10 seconds.
- Add the shredded chicken and buffalo sauce to a small casserole dish. Stir well to combine.
- In a small bowl combine the almond flour breadcrumb ingredients. Sprinkle the breadcrumbs over top of the buffalo chicken dip.
- Bake in a 425F oven for 5 minutes (for freshly cooked chicken) or 10 minutes if chicken was in the fridge.
- After baking, turn on the broiler and broil for 3-4 minutes. Be sure to watch the dip to ensure it doesn't burn.
- Serve hot with chips or veggies or on top of rice, pasta or cauliflower rice.
Nutrition
Calories: 323kcal | Carbohydrates: 6g | Protein: 30g | Fat: 20g | Fiber: 1g | Sugar: 1g
