Lightened-Up Buffalo Chicken Dip
Finally! The crowd-pleasing appetizer is made lighter! Here we developed a healthier version of one of our favorite recipes without sacrificing the spicy buffalo taste you love & crave! It mostly replaces the high amounts of unhealthy (saturated) fats in the cream cheese, cheese and dressing with healthier alternatives like Avocado Mayo, Brown Mustard and Coconut Cream. This recipe is Whole 30 and Paleo compliant.
Servings 8
Calories 320kcal
Ingredients
- 1 1/4 lb Boneless Chicken Thighs
- 1 Tbs Olive Oil + Salt & Pepper
- 1/2 Medium Onion chopped
- 2 cloves Garlic minced
- 1 Tbsp Olive Oil
- 2/3 cup Avocado Oil Mayo
- 2/3 cup Canned Coconut Milk unsweetened
- 1 Tbs Brown Mustard
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Dried Dill
- 1 tsp Smoked Paprika
- 1/2 cup Franks Red Hot Original Sauce
- 1 1/2 Tbs Fresh Lemon Juice
Instructions
- Preheat the oven to 400F and line a baking sheet with aluminum foil. Place chicken on baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake for 15-20 mins until cooked though, remove from the oven and set aside to cool. Lower oven temp to 350 F.
- While the chicken is cooking, heat a small skillet over medium heat and add olive oil. Sautée the onions until soft, then add the garlic and cook, stirring until just softened. Remove from heat and set aside.
- In a large mixing bowl, whisk together the mayo, coconut cream, mustard, garlic powder, onion powder, dill, paprika, hot sauce and lemon juice until smooth. Shred your chicken, then add to the mixture along with the cooked onions and garlic.
- Stir to combine, then transfer to a small casserole dish and bake in the preheated oven (350F) for 20-25 minutes until the outer edges bubble and dip is heated through.
- Serve it warm with celery and carrot sticks and some corn tortillas chips. (And you better believe it was devoured in minutes, and everyone loved it and didn't even miss the original kind!)
- Enjoy!
Notes
2/3 Cups = 1 Serving
