Paleo Buffalo Chicken Dip

Football season demands the spicy kick of buffalo chicken. Enjoy the flavor of buffalo chicken wings minus the unnecessary calories and fat. You'll be amazed how creamy this dip is without any cream cheese, sour cream, or other dairy. Serve with blue corn chips, celery, or carrot sticks for a game-day app or you could go to down on about a quarter of the casserole for lunch.

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Servings: 8

Prep Time: 00:20

Cook Time: 00:30

Main Ingredients

1 tablespoon of coconut oil

1/2 cup celery

1/4 cup carrot

1 lb . cauliflower florets

1/4 cup white wine or broth

1/2 cup unflavored almond milk

1 - 1.5 pounds diced chicken or turkey breast

6 eggs

1/2 cup unsweetened coconut yogurt or greek yogurt

1 cup buffalo sauce such as frank's, which is gluten-free


1Preheat oven to 350 degrees.

2In large skillet, melt coconut oil over medium heat. Add celery, carrots, and cauliflower. Sauté for 5-10 minutes until slightly browned. Add wine/broth and reduce heat to medium-low.

3Once liquid has dissolved and veggies have softened, add them into food processor. Pour in almond milk and blend until smooth and creamy.

4In large mixing bowl, whisk eggs. Add chicken and veggie puree. Mix in yogurt and buffalo sauce.

5Pour into greased 9X13 and bake for 30 minutes, or until eggs are set and firm.

6Cool for 10 minutes before serving with corn chips, celery, or carrots.

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