This easy Buffalo Chicken Wing Dip has been a favourite in our house for many years. Perfect to serve as an appetizer, this Buffalo Chicken Wing Dip comes together in minutes with only a handful of ingredients and is Keto, Paleo and Whole30 approved!.
I seriously think I have been making this recipe for over 15 years.
You see, Mr. Grumbles is from Buffalo, NY. As I am sure you all know, the original Chicken Wing was created at a restaurant called the Anchor Bar in 1964.
Although I am a huge fan of wings, I am not a fan of how messy it is to eat them.
That's why this Buffalo Chicken Wing Dip is so perfect. Easy to prepare and not messy to eat, if you have not ever tried Buffalo Chicken Wing Dip, then I highly encourage you to do so.
How to make Buffalo Chicken Wing Dip Whole30 and Paleo Compliant
By swapping out some of my original ingredients, I was able to recreate a healthier version of my Buffalo Chicken Wing Dip recipe. If you don't want to make the healthier version (which I am not sure why you wouldn't but I promise you I will not judge:-), just swap out the Whole30 ingredients with the original and bake it the exact same way.
Ready for the swaps?
Here are the original ingredients and then their Whole30 healthier alternative
- Ranch or blue cheese salad dressing - I easily switched this out with my Avocado Mayo recipe and then added the addition of dill, garlic and onion to add additional flavour to the mayo
- Cream Cheese - I used Kite Hill Cream Cheese which is Whole30 and Paleo approved. If you can't find this brand, you can easily replace it with a can of coconut cream (make sure to place the can in the fridge overnight so that you can drain the liquid once it separates from the cream)
- Cheddar cheese - Although this is a little more difficult to replace with the same texture, using Nutritional Yeast easily replaces the "cheesy" flavour
- Hot Sauce - I love Frank's Red Hot but any variety of hot sauce will work
What kind of chicken can you use?
ANY chicken will work for this recipe. You can easily shred some leftover chicken breast meat or chop up some cooked chicken thigh meat. Just make sure that the chicken is skinless. Also, taking a rotisserie chicken and shredded any leftovers works just as well.
Don't have any leftover chicken?
Not a problem! Quick boil, bake or saute about 1-1.5 lbs of chicken which should equal the necessary 2-3 cups of chicken called for in this recipe.
In a real hurry?
If you are in a jam, canned chicken can also work but I personally feel like it has a slightly odd taste. If that taste doesn't bother you, then go ahead and use 2-3 cans of chicken breast meat but make sure that you drain the chicken well.
What should you serve with this Buffalo Chicken Wing Dip?
- celery sticks
- carrot sticks
- sliced cucumber
- Whole30 Tortilla chips
- Almond Flax Crackers
- Pork rinds (this makes the dip even heavier on the keto side)
How to make Buffalo Chicken Wing Dip
Step 1:
Combine all the sauce ingredients in a medium-size mixing bowl. Stir everything together to make sure that the seasoning has been well incorporated.
Step 2:
Chop the celery, onion and chicken and place the ingredients in a large bowl.
Pour the sauce into the large bowl and stir with a large spoon, making sure to cover all the chicken and veggies with the sauce.
Step 3:
Place the mixture in a baking dish. I used a cast-iron skillet to help keep the dip warm for an extended period of time but any dish will do.
Bake the Buffalo Chicken Wing Dip in the preheated 400-degree oven for 15-20 minutes. Let it cool slightly before serving as the dip will be extremely hot.
If you like this quick and easy appetizer, you may also like the following:
- Easy 4-Ingredient Chorizo Dip (Keto)
- Egg Fast Buffalo Wing Dip (Keto)
- Chicken Spinach Artichoke Dip (Whole30, Dairy Free, Keto)
- Sausage Apple Cheese Dip (Gluten-Free, Keto)
Buffalo Chicken Wing Dip
Perfect to serve as an appetizer, this Buffalo Chicken Wing Dip comes together in minutes with only a handful of ingredients and is Keto, Paleo and Whole30 approved!. Cream cheese, ranch seasoning, hot sauce and chicken all combine to form the perfect dip.
- Total Time: 25 minutes
- Yield: 12 servings 1x
Ingredients
- 3-4 cups cooked chicken, shredded
- 1 cup Avocado Oil Mayonnaise (Whole30, Keto, Low Carb)
- 1 cup diced green onion
- 4 oz coconut cream
- 1 cup celery, chopped
- ⅓-½ cup Frank's hot sauce (depending on how spicy you want to make it)
- ¼ cup nutritional yeast
- 1 tbsp garlic, dried
- 2 tsp dill, dried
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 400 degrees F. Greast a 9 x 9 baking dish or oven-proof skillet and set aside.
- In a medium bowl, combine spices (including nutritional yeast) with mayo, coconut cream and hot sauce. Stir well.
- Add in onion, celery and chicken. Stir to combine.
- Pour mixture into baking dish and spread evenly. Place in the oven for 15-20 minutes or until starting to bubble. Place under the broiler on "Hi" for 2-3 minutes to help brown the top.
Notes
- See post for original recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Whole30, Keto, Gluten Free, Dairy Free
Nutrition
- Serving Size: 1 serving
- Calories: 212
- Fat: 19.3 g
- Protein: 11.1 g
Dave says
This was a great dip. Everyone at the party loved it.
Lynn Hayes says
Can’t wait to try Buffalo Chicken Wing Dip for Super Bowl !!!