Buffalo Chicken Dip
It’s officially FALL! I’ll spare you all the apple/pumpkin talk and cut right to the chase. This buffalo chicken dip is the perfect app for football Sunday AND a versatile savory dish to be eaten in a variety of different ways. Let me know how you decide to enjoy this hearty, filling dip!
Dairy free, paleo, grain free, Whole 30
Ingredients
2 large cooked chicken breasts (poach, roast, or use a rotisserie chicken), shredded
2 cups frozen cauliflower rice
1 cup plain unsweetened Greek yogurt (sour cream would also work)
1/2 cup hot sauce
1 tbsp apple cider vinegar
1 tbsp dijon mustard
1 large onion, sliced
2 cloves garlic, minced
1 tsp garlic powder
1/2 tsp salt
Black pepper to taste
1/2-3/4 cup shredded dairy free cheese, if desired
Green onions for topping
DIrections
Preheat oven to 350F
Spray an 8x8 baking dish with avocado oil spray and set aside
in a large skillet, sauté onion in avocado oil on medium to medium-high heat until it starts to caramelize, stirring often
Add cauliflower rice and garlic to skillet and continue to cook until cauliflower rice is defrosted and starts to cook - should only be about 5 minutes
in a large bowl, mix together hot sauce, yogurt, apple cider vinegar, mustard, and spices Add cauliflower mixture, shredded chicken, and stir
Pour ingredients into baking dish
Top with shredded dairy free cheese, if desired
Bake for 30-35 minutes or until edges turn golden brown
Top with green onions
Enjoy with your favorite tortilla or grain free chips, raw celery, or over mixed greens!
