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Buffalo Chicken Dip (AIP, Paleo, Whole30)

  • Yield: 4-5 servings 1x


  • 2 cups shredded chicken breast, pre-cooked
  • 1 cup coconut cream
  • 2 tbsp coconut aminos
  • 2 tbsp apple cider vinegar
  • 2 tsp nutritional yeast
  • 2 tsp turmeric powder
  • 1 tsp ginger powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 3/4 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)
  • 2 tsp fresh parsley
  • OPTIONAL for non-AIP – 1/4 cup Franks Red Hot Sauce (this is an AIP, nightshade free dip, but this sauce is the best option to spice it up if you’re not AIP!)
  • TO SERVE – Sliced carrots and celery


  1. Preheat oven to 350 F
  2. Add the shredded chicken to a medium baking dish
  3. Pour in the coconut cream, coconut aminos, and apple cider vinegar and mix to combine well with the chicken.
  4. Add the spices as seasonings (reserving the parsley) and stir well to combine
  5. Taste the dip to ensure flavor is to liking, and add more ginger, black pepper or the optional hot sauce if more spice is desired
  6. Place in the preheated oven for 5-7 minutes to lightly heat
  7. Remove from the oven and top with fresh parsley
  8. Serve with sliced carrots and celery, and enjoy!


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 serving
  • Calories: 226
  • Fat: 2.4g
  • Carbohydrates: 4.1g
  • Fiber: 0.6g
  • Protein: 21.6g