This Buffalo Chicken Dip Recipe is everyone’s favorite game day or party appetizer! Made with juicy shredded chicken, creamy mayo, hot sauce, and flavorful spices; this easy and delicious Buffalo Chicken Dip is then baked until golden, bubbly, and perfect for dipping. (Whole30 compliant + Paleo)
I’ve been meaning to blog this recipe for my buffalo chicken dip for forever now! This dip is my father-in-laws FAVORITE, as he always requests it and talks about how delicious it is. It’s also such a huge hit at parties, and so easy to make!
If you know me, you know I looooove buffalo chicken anything! If you haven’t made my buffalo chicken stuffed sweet potatoes with ranch dressing, you must! They’re so, so good! I love how easy this dip is, and no one will ever guess that it’s completely dairy-free!
If you’re heading to any Super Bowl parties this year, make sure you make this buffalo chicken dip! Seriously, everyone will love you and want to be your best friend. I love this served with fresh veggies and plantain chips, but feel free to get creative!
What Is Buffalo Chicken Dip?
Buffalo Chicken Dip is one of my all-time favorite party foods! It’s super easy to make and so creamy and flavorful. This Buffalo Chicken recipe is made Whole30 compliant and Paleo, with simple ingredients like shredded chicken, hot sauce, mayo and seasonings. You also don’t have the mess of Buffalo Chicken Wings, and this is baked right in an easily portable baking dish. It’s no surprise that this dip is the very first thing to disappear from the snack table.
How To Make Buffalo Chicken Dip:
Everyone has their own version of Buffalo Chicken Dip. For me personally, I wanted to make this appetizer dairy-free and healthier.
Just a handful of super simple steps is all it takes to make this recipe.
- Start by preheating the oven to 350ºF. Grab a medium-sized mixing bowl and stir all ingredients together.
- Transfer mixture to an 8×8″ baking dish or you can use one like you see in the photos.
- Bake until golden and bubbly, about 30-35 minutes.
That’s it! Super easy, right?
Buffalo Chicken Dip Ingredients:
- The Chicken – Feel free to use whatever chicken you have on-hand. You can bake or boil fresh chicken breasts and then shred them or use canned chicken or rotisserie chicken. I really like to use rotisserie chicken because it has a great flavor and significantly cuts down on prep time.
- The Hot Sauce – Use your favorite, but Tessemae’s is always my go-to!
- The Seasoning – This recipe uses garlic powder, onion powder, salt and pepper. They are simple seasonings, but paired with the other ingredients, they give this dip the BEST flavor!
- The Mayo – This dip is meant to be creamy. Instead of using cream cheese or another cheese substitute, I find that mayo works so well to give this dip that classic creamy texture, while easily keeping the recipe Whole30 compliant and Paleo. Of course, you will want to use either a homemade mayo or try Primal Kitchen Mayo.
Can You Make Buffalo Chicken Dip In Advance?
Yes! To make Buffalo Chicken Dip ahead of time, prepare the dip up to one day in advance, cover and refrigerate. Add 5 to 10 minutes of cooking time when ready to bake.
Can You Make Buffalo Chicken Dip In The Slow Cooker?
You can make this dip in a slow cooker by adding all of the ingredients to the slow cooker, stirring, and cooking on low for 4 to 6 hours. Stir once or twice during the cooking process.
How Do You Reheat Buffalo Chicken Dip?
If you happen to have leftovers, I would suggest finishing them up within 2-3 days. This dip works great reheated in the oven or microwave. You can even make a whole new meal! I love this dip wrapped up in a tortilla!
What To Serve With This Dip?
The greatness of this Buffalo Chicken Dip Recipe is that it tastes great with just about anything. Favorites include,
- Crackers, chips, pretzels.
- Celery and carrot sticks. Sweet mini peppers would also be great!
- A crusty bread.
- Plantain chips.
If You Like This Buffalo Chicken Appetizer, Try These:
Buffalo Chicken Breakfast Casserole
Happy cooking! I hope you enjoy this super easy and delicious buffalo chicken dip recipe! If you give this recipe a try, be sure to comment below and let me know how it turned out for you. Also, I would love to see your creations on Instagram. Be sure to tag me @livinglovingpaleo!
Buffalo Chicken Dip (Whole30 + Paleo)
Equipment
- Oven
Ingredients
- 3 cups cooked chicken, shredded (I used leftover rotisserie chicken)
- 1 cup mayonnaise (homemade or Primal Kitchen/Sir Kensington )
- 1/2 cup hot sauce (I used Tessemae's, but Frank's Original works too)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350ºF. Combine all of the ingredients in a medium-sized bowl and stir well.
- Pour the mixture into an 8x8” dish, or a round dish like the one that I used in the photos.
- Bake uncovered for 30-35 minutes, or until the edges are lightly brown and bubbling.
- Enjoy warm with celery, carrot and zucchini sticks! Plantain chips are awesome too!
Notes
- You can make this dip in a slow cooker by adding all of the ingredients to the slow cooker, stirring, and cooking on low for 4 to 6 hours. Stir once or twice during the cooking process.
- To make Buffalo Chicken Dip ahead of time, prepare the dip up to one day in advance, cover and refrigerate. Add 5 to 10 minutes of cooking time when ready to bake.
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Yum! I want to make this asap!
Hope you love it, Stacey! 🙂
This looks delicious! Quick question, would you decrease the amount of hot sauce if you don’t like things hot? I know it kind of messes with the recipe, but my tongue just isn’t a fan of spicy foods! TIA
Hi Rebecca, I would definitely decrease the amount of hot sauce. I would add the hot sauce a tablespoon at a time until it tastes good to you! 🙂
Can I make this ahead and freeze it? Looks delish!
Hi Megan! I’m sure you could although I haven’t tried it myself. I would just let it defrost in the fridge overnight then heat it up in the oven before serving. Let me know if you do try freezing and how it turns out!
How many people does this serve? Thinking I may have to double the recipe for 14 people? Thanks!
Hi Michele! I’d definitely double the recipe for that many! I’d say this serves about 6ish people as an appetizer, depending how hungry your crowd is 🙂
Thank you for all the recipes.
Just purchased your sauce book (Im a sauce girl, I grew up in New England where you eat gravy.
I made my pantry list from the book and will start serving.
For this recipe Im thinking since I dont like Buffalo, however do like BBQ, I will make your BBQ sauce and use that instead of hot sauce to Make BBQ Chicken Dip. What do you think?
Hi Roberta! I love the idea of using BBQ sauce! You may not need as much mayo when using BBQ sauce, maybe start with 1/2 cup and see how it tastes – you can always add more from there 🙂
So yummy!! The simplicity here makes this so amazing and the best buffalo chicken dip I’ve ever made. Thank you!
So glad you liked it!
Oh man was this good. I made it last night for dinner, and we devoured it. It has just the right amount of spice blended with creamy mayo and chicken (I liberally seasoned chicken thighs, fried them in avo oil then shredded). I served mine with carrot sticks, celery sticks and cucumber slices. Next time I will add red bell pepper slices for dipping. I would say it serves 4 as a meal or 6-8 as an app. Thanks for an amazing recipe!
I’m so glad you loved it, Donna!
Hi! To cook this in the slow cooker, can you put the chicken in raw or should you cook first? Thank you!
Hey Emma! To be safe, I’d personally cook it first as I haven’t tried this method. If you do end up using raw chicken, I’d love to hear how it turns out!
Can you put this in a crock pot instead?
Hi Ashley! I think that would work, although you may want to leave the top off of the slow cooker during the last hour, so that any added moisture can evaporate 🙂
Any suggestions for subbing out mayo?? I have a egg allergy and would LOVE to make this tomorrow for super bowl..!
Of course! You can easily use cashew cream instead – just soak a cup of raw cashew pieces in hot water for 30 minutes to 1 hour, then drain and rinse the cashews. Place the cashews into your blender and blend with water (about 1/4-1/2 cup), and blend on high until it creates a thick, creamy sauce. Then just follow the remaining directions as is!
Can you use just avacado mashed up instead of mayo?
Hi Nikki! That could work, although it would make the dip completely different than this recipe. After baking, the mayo becomes really creamy and gives the dip a great texture, which you wouldn’t get from using mashed avocado.
The dip really didn’t turn out well. It seemed as though it became all grease and no dip. It looks nothing like the picture. I definitely didn’t screw yo the simple ingredients, it seems as though the picture was way more enticing than the dip itself. Sad!
So sorry to hear it didn’t turn out for you, Richy! I’m not sure what could have happened, this is actually my most popular recipe and the first issue i’ve heard of. The only thing I could think of is it could possibly be the mayo that you used. Was it store-bought or homemade?
This buffalo chicken dip was amazing!! Everyone who tried it at our 4th of July party loved it and couldn’t believe it was Paleo. Thank you for sharing!
Love hearing that, thanks for sharing Samantha!
Not gonna lie.. i just found this since i recently went non-dairy and this is better than with butter and cream cheese. good looks on this recipe..do you have an instagram to follow?
Love hearing that! You can find me on Instagram @livinglovingpaleo – or here: https://www.instagram.com/livinglovingpaleo/?hl=en
Is this better with homemade or store bought mayo?
Either works great!
This looks like a great recipe! Can I use Texas Pete Hot Sauce instead of Franks?
Hi Ellie! Absolutely! Any hot sauce that you love will work!
I wasn’t sure about this recipe because it seemed too simple to be good. I decided to make it for a neighborhood gathering anyway and I’m so glad I did. It was delicious and a huge hit with my kids and the neighbors. Thank you!
Hi! Do you happened to know the serving size or calories in the dish?
Thanks!
In the description you mention “ranch seasoning,” but then it’s not listed on the Ingredients list. What am I missing? How much should I add? And is there a brand you can recommend? TIA!!
Oops, that’s a typo! No ranch seasoning in this 🙂
Delicious! Always a hit. Thank you for the great recipe!
I’m so happy you like it, Linda! 😊