Dairy-Free Healthy Buffalo Chicken Dip
A creamy, spicy, and keto-friendly buffalo chicken dip that is perfect for gatherings or game day, made without dairy yet rich in flavor.
Ingredients
Dip Ingredients
- 2 cups shredded cooked chicken Use freshly cooked or rotisserie chicken.
- 1/2 cup coconut cream For a creamy texture.
- 1/4 cup hot sauce Adjust to taste for spiciness.
- 1 tablespoon olive oil
- 1/2 cup celery, finely chopped For crunch.
- 1/4 cup green onions, sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
Garnish
- optional fresh parsley For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, coconut cream, olive oil, hot sauce, celery, green onions, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly coated.
- Transfer the mixture to a baking dish, spreading it out evenly.
Baking
- Bake in the preheated oven for 20-25 minutes, or until the dip is hot and bubbly.
- Remove from the oven and let it cool slightly before serving.
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Notes
Serve warm or at room temperature with fresh veggies, low-carb crackers, or chips. Can be prepared a day in advance and stored in the refrigerator before baking.