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20 Minute AIP Buffalo Chicken Dip

A creamy, spicy dip made with wholesome, paleo-friendly ingredients that’s perfect for gatherings and indulgent snack occasions.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups chicken (shredded into 1/2 inch pieces) Opt for organic, free-range when possible.
  • 1.25 cups coconut cream Make sure it’s full-fat for the best texture.
  • 3 tbsp coconut aminos Great soy sauce substitute.
  • 2 tbsp apple cider vinegar Adds tanginess.
  • 2 tsp nutritional yeast Brings in a cheesy flavor.
  • 2.5 tsp turmeric powder Offers anti-inflammatory benefits.
  • 1.5 tsp ginger powder For a warm kick.
  • 1.5 tsp onion powder Adds depth of flavor.
  • 1.5 tsp garlic powder Because garlic makes everything better!
  • 1 tsp salt
  • 3/4 tsp black pepper
  • 2 tsp parsley (for garnish)
  • 1/2 tsp smoked paprika Adds a smoky flavor.
  • 1/4 cup hot sauce Adjust according to your spice tolerance.

Method
 

Preparation
  1. In a small bowl, combine turmeric powder, ginger powder, onion powder, garlic powder, salt, black pepper, nutritional yeast, and smoked paprika. Whisk them together until evenly mixed.
  2. In a large mixing bowl, whisk together the coconut cream, coconut aminos, apple cider vinegar, and hot sauce until smooth.
  3. Add the spice blend into the sauce. Whisk thoroughly for about 30 seconds until everything is well integrated.
  4. Set your oven to 350°F (175°C) to warm up while you prep.
  5. Transfer the shredded chicken into a baking dish. Pour the sauce mixture over the chicken and gently fold until the chicken is evenly coated.
  6. Insert your dish into the oven and bake for 5-7 minutes until the edges bubble slightly and the top is fragrant.
  7. Remove from the oven and sprinkle fresh parsley over the top for an inviting touch.
  8. Enjoy your delicious dip warm, paired with sliced carrots and celery sticks.

Notes

Resist the urge to overmix the chicken; gentle folding is all you need for an even coating. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for 3 months.