This Buffalo Chicken Dip is a crowd-pleaser perfect for game days, girls' nights, family dinners, or any large gathering. It's a quick, easy, and cozy recipe that's also gluten-free, dairy-free, and high in protein.
1. Make the chicken: Cook and shred chicken (or use a rotisserie chicken). My favorite method: Instant Pot with chicken breasts covered in broth, pink salt, pepper, and garlic powder. Cook on high pressure for 8 minutes, then shred using a hand or stand mixer – best hack ever!
2. Heat a small skillet over medium heat with avocado oil. Sauté onions and garlic until soft. Remove from heat.
3. In a large bowl, whisk together mayo, coconut cream, mustard, garlic powder, onion powder, dill, paprika, hot sauce, and lemon juice until smooth.
4. Add shredded chicken plus the sautéed onions and garlic. Stir to combine.
5. Transfer to a casserole dish and bake at 350°F for 20–25 minutes until bubbly and heated through.
Serve warm with veggies, blue corn chips, or over a baked potato/sweet potato if you want to enjoy for a full meal!
