What is a party without buffalo chicken dip? Eh, that’s kind of a rhetorical question. Where I come from, a party is not complete without some “buff chick dip.” During my January Whole 30, one of my goals was to create appetizers and snacks that can be fun and delicious, while still sticking to the Whole 30 program. I knew that I wanted to experiment with a Whole 30 buffalo chicken dip recipe, and the one below is pretty darn good if I do say myself (humble brag, of course)! Picture all you know about buffalo chicken dip, recreated into something that tastes just as good, but is made with real ingredients! What you just pictured, is this recipe.
Prep Time: 5 minutes Cook Time: 6 hours (if your chicken is not cooked, see below) Yields: 12+ servings
- 3 large chicken breasts
- 1/2 cup of hot sauce (I like Frank’s Red Hot or Tessemae’s Mild Buffalo)
- 1/2 cup of ranch dressing (I like Tessemae’s Classic Ranch)
- 1/2 cup of cashew cream (made by blending cashews and water together until think and smooth)
- 3/4 cup of Kite Hill’s Almond Milk Cream Cheese (I have had luck finding this at Target)!
- Optional: 2 TBSP of nutritional yeast (gives it a little cheesy flavor)
- Optional: green onions chopped
- Salt and pepper chicken breasts and cook for 4 hours in crockpot on low.
- After 4 hours, take chicken out of crockpot and shred.
- Place chicken back into crockpot and add all ingredients aside from green onions.
- Mix together as much as possible and cook on high for 1-2 hours stirring every 30 minutes.
- When buffalo chicken dip is done, top it with green onions and serve with carrots and celery (if you are not doing a special diet, serve it with chips or crackers)!
Note: It is okay if you do not have almond milk cream cheese. The recipe can do without, however, it won’t be as creamy. Still creamy, but not as creamy 🙂
IF YOU MADE THIS RECIPE, BE SURE TO SHARE IT WITH ME ON INSTAGRAM @TASTEITWITHTAYLOR.
IF YOU LOVE THIS RECIPE OR HAVE QUESTIONS, GIVE ME SOME LOVE IN THE COMMENTS BELOW! 🙂