Let's get a raise of hands of who doesn't like buffalo sauce.
No one? Totally not surprised. I mean, come on, buffalo sauce is like a little spicy slice of heaven in a world of prepackaged American cheese. Meaning that buffalo sauce is the spice of life, the etre de vivre, the Daisy to my Gatsby. (Am I overreacting here? Perhaps.)
Once, while I was waiting for a train to come in North Carolina and chowing down on some BBQ (Side note: North Carolina BBQ, come. on.) , a man sitting next to me told me that if I mixed plain hot sauce into my BBQ sauce, I would get"poor man's buffalo sauce".
To this day, I still use that little trick to create buffalo sauce while in a pinch. And that man? I never even got his name. He was like an angel of buffalo sauce, a giver of the most relevant foodie advice who disappeared after dispensing a revelation.
These days, I enjoy my buffalo sauce in dips, most of the time with veggies. I mean, how do you make raw vegetables taste better? Smother them in buffalo sauce topped with ranch. I'm a vegetable eating jean-yes.
This dip is a fairly well-known party staple, but I paleo-ized it. This means that there are absolutely no artificial ingredients, no chemicals, no dairy, no gluten, no grains, and no added sugars. What does this mean? Guilt free party dipping, especially for the upcoming Super Bowl.
Some cook's notes:
- I sometimes use vegainsie to make the base of this recipe, which has some seed oil, which technically isn't paleo. However, I personally tolerate the oil fine, and think it is ok in moderation.
- Homemade mayo is a good option, but the texture will not stay exactly the same upon baking as a store-bought option.
- This dip is SPICY. Lessen the amount of hot sauce if you want less of a bite. If you want more, add a (tiny, tiny) bit of habanero hot sauce.
- I love dipping this is my favorite crusty, grain-free bread, which is still currently Against the Grain’s bread, found in the freezer section.
Paleo Buffalo Chicken Dip
- 2 cups Veganaise/paleo mayo
- 1/4 cup chopped dill
- 1/3 cup chopped chives
- 1/2 tsp. fresh, minced garlic
- 2 tbsp. onion powder
- 12 oz. diced leftover roasted chicken or canned chicken
- 1/2 cup hot sauce (I like Tessamae's)
- 1 cup shredded almond milk cheese
- Salt to taste
- 1/2 tsp. habanero hot sauce for extra spice, optional
- Parsley or chives for garnish, optional
- Celery, carrots, and your favorite paleo bread for dipping.
- Preheat over to 350
- In a large bowl, add venegaise or mayo, dill, chives, garlic, and onion powder. Mix well.
- Add diced chicken, hot sauce, shredded almond milk cheese. Stir to incorporate. Add habanero sauce and salt if desired.
- Pour dip into a 9-inch cake pan or a small casserole dish.
- Place on middle rack and bake for 30 minutes. until dip is hot.
- Garnish with parsley or chives, if desired. Serve with celery, carrots, and paleo bread.