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20-Minute AIP Buffalo Chicken Dip

A quick and delicious Buffalo chicken dip that caters to the Autoimmune Protocol (AIP) diet, featuring a creamy texture and vibrant flavors.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 5 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups shredded chicken (cooked, shredded into ½ inch pieces) You can use rotisserie chicken for convenience.
  • 1.25 cups coconut cream Look for full-fat coconut cream for the best consistency.
  • 3 tablespoons coconut aminos A great soy sauce alternative.
  • 2 tablespoons apple cider vinegar Opt for raw, organic varieties.
  • 2 teaspoons nutritional yeast Gives a cheesy flavor without dairy.
  • 2.5 teaspoons turmeric powder Brings warmth and anti-inflammatory properties.
  • 1.5 teaspoons ginger powder Adds a hint of spice.
  • 1.5 teaspoons onion powder Enhances the savory profile.
  • 1.5 teaspoons garlic powder Essential for aroma.
  • 1 teaspoon salt Adjust according to taste.
  • ¾ teaspoon black pepper For a gentle kick.
  • 2 teaspoons fresh parsley (chopped) Brightens the dish.
  • ½ teaspoon smoked paprika Adds a subtle smokiness.
  • ¼ cup hot sauce Frank's RedHot is a classic choice.

Method
 

Preparation
  1. In a small bowl, whisk together the dry spices: turmeric powder, ginger powder, onion powder, garlic powder, salt, black pepper, nutritional yeast, and smoked paprika. Set aside.
  2. Measure out the coconut cream, coconut aminos, apple cider vinegar, and hot sauce into small bowls.
  3. In a large mixing bowl, combine the coconut cream, coconut aminos, apple cider vinegar, and hot sauce. Whisk until smooth and well-blended.
  4. Pour the spice mixture into the sauce and whisk vigorously until everything is evenly incorporated.
  5. Preheat your oven to 350°F (175°C).
  6. Transfer the shredded chicken into a baking dish. Pour the sauce mixture over the chicken and fold gently to coat.
  7. Place the dish in the oven and bake for 5-7 minutes, or until thoroughly heated—look for bubbling edges and a warm center.
  8. Remove from the oven, sprinkle with fresh parsley, and serve warm alongside crunchy sliced carrots and celery.

Notes

This dip can be stored in an airtight container in the fridge for up to 3 days, and can also be frozen for longer storage (up to 3 months).