Lactose tolerant and non-paleoers welcome! This version of Buffalo Chicken Dip is soooo good! Even without all the dairy! This lightened up, better for you dip, is most definitely a crowd pleaser, and will be a hit among your guests!It’s also easy to whip together. I use a fully cooked rotisserie chicken, I get mine from Whole Foods and is organic. Cashew “cheese” (I’ll get to that, my favorite), paleo approved mayo, this is the brand I use from Primal Kitchen, and Franks Red Hot original buffalo sauce. Then just an onion, some celery, garlic and salt and pepper.
You won’t miss all the cheese that is in original versions, trust me, I have been told by cheese lovers alike, that they prefer this version. WHAT?? But, I do too! Plus, it’s a guilt free indulgence. Unless of course you eat the whole thing by yourself, then I can’t help you there.
Ok, so back to this cashew “cheese”, cashews are used a lot as a dairy replacement. This is because cashews are a fatty nut and when blended, they turn into a lovely cheese like consistency. I use it often in dips, my paleo eggplant lasagna, appetizers, you name it. This cashew cheese is what gives the buffalo dip its creamy consistency. You can pull my recipe from an earlier post here. This too is quick and easy and can be made a few days in advance and stored covered in the fridge.
Then it comes together in a snap. I use the whole chicken. I usually get about 3 cups from one chicken. Just remove the skin and shred the meat and set aside in a medium bowl. The perfect amount for your appetizer.
Mix your mayo, cashew cheese, garlic, salt, pepper, onion, celery and hot sauce together.
Add to shredded chicken and stir to combine.
Lightly spray a baking dish with non-stick spray and spoon dip in. Bake at 375 for about 35 minutes stirring half-way through. You can also make this the night before and place un-baked dip in air tight container and store in the fridge overnight and bake the day of your party.
Serve with endive, pita chips, crackers, bread or whatever else you like to dip with!
That’s it! Your new go to appetizer. You’re welcome!
Enjoy!
- 1 organic rotisserie whole chicken
- ½ cup cashew cheese
- ½ cup Frank's Red Hot Original Buffalo Sauce
- ½ cup Paleo Mayo - I use Primal Kitchen
- ⅓ cup vegan cream "cheese" (Kite Hill, Daiya or Violife)
- ½ cup chopped celery
- 1 cup chopped onion
- 2 grated or minced garlic cloves
- Salt and pepper to taste
- Parsley for garnish
- Pre-heat oven to 375 degrees. Lightly spray baking dish with non-stick cooking spray and set aside.
- Remove skin from chicken, shred the chicken and place into a medium bowl.
- Chop the celery in small slices and chop the onion.
- In another medium bowl combine the cashew cheese, garlic, mayo, salt and pepper.
- Add celery and onion to bowl and stir to combine, then transfer mixture to bowl of shredded chicken and stir to combine.
- Spoon dip into prepared baking dish and bake for 30 to 35 minutes until hot, stirring half-way through cook time.
- Enjoy!
[…] next weekend for those of you that care or just care about the food! You could always just make my buffalo chicken dip!! Delicious and won’t erase your […]