Paleo Dairy-Free Buffalo Chicken Dip
Ingredients
- 2 cooked chicken breasts, shredded
- 1 cup paleo mayo
- 1/2 cup hot sauce of choice
- 1 tbsp Dijon mustard
- 2 tbsp nutritional yeast
- 1/2 tsp dill
- 1/2 tsp garlic
- 1/2 tsp onion
- Sprinkle of salt
Preparation
Bake the chicken at 400°F for 30 minutes then shred it.
Add the shredded chicken to a bowl.
Add in all of the other ingredients.
Mix together well.
Grease a small baking dish.
Add the mixture to the baking dish.
Bake at 350°F for 25 minutes, until it starts to bubble on top.
Enjoy.
