Paleo Buffalo Chicken Dip (Edit recipe)

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I know what you are thinking, another Buffalo Chicken Dip. This one is Whole30, paleo, gluten and dairy free and you don’t ever have to miss out on this deliciousness again! This was always my favorite at parties, game day gatherings and holidays and I never felt good after eating it. Now I can enjoy it to my hearts content! Whether you scoop it up with carrots or grain free tortilla chips its always a winner!

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PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 6

Ingredients

1.5 lb Skinless Chicken Breast, cooked and shredded
8 oz Kite Hill Cream Cheese
0.5 cup Forager Project Dairy-Free Sour Cream Alternative
0.25 cup Nutritional Yeast
0.5 cup Medium Buffalo Sauce, I like Noble Made
0.5 cup Pork Panko, I like Baconsheir panko crumbs
5 whole Green Onion (Scallion), sliced saving some green slices for garnish
1 tsp Garlic Powder
1 tsp Onion Powder

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°
Mix in a large bowl, all ingredients, except Panko and green onions reserved for garnish
Transfer to a baking dish and top with Panko
Bake 25-30 minutes till browning and bubbly
Sprinkle with green onions
Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	328
Fat:	20 g
Carbohydrates:	6 g
Protein:	27 g
Cholesterol:	70 g
Sodium:	878 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.