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Paleo Buffalo Chicken Dip

An autoimmune and Paleo friendly twist on a classic crowd-pleaser!
Course Appetizer, Main Course
Cuisine American
Keyword dairy-free, gluten-free, paleo
Servings 6

Ingredients

  • 2-3 pounds Boneless & Skinless Chicken Thighs
  • ½ Bottle Mild Buffalo Sauce *The New Primal is my preferred paleo friendly brand. Can use a whole bottle to make it extra spicy.
  • 8 oz. Dairy-free Cream Cheese *Kite Hill brand is my preferred brand.
  • 8 oz. Dairy-free Sour Cream *Forager Project is my preferred paleo friendly brand
  • Salt & Pepper *to taste
  • 2-3 TBS Chopped Green Onion

Instructions

  • Cook the chicken thighs in a sauce pan by covering them with water & salt and pepper. Braise/Boil them until tender and cooked through. About 20 minutes. *Can also use an IP pressure cooker alternatively.
  • Drain the juices from the chicken and cool.
  • Place chicken in a bowl and shred with a fork or hand mixer.
  • Add the buffalo sauce, cream cheese, sour cream, and 1 TBS of green onion to the chicken and stir to combine.
  • Place in a casserole dish and bake at 350° for 15-20 minutes until hot and bubbly.
  • Garnish with the rest of the green onion.