Buffalo Dip Two Ways: Paleo Buffalo Chicken Dip and Vegan Buffalo “Chicken” Dip
Ingredients
Buffalo Chicken Dip
- 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
Vegan Buffalo Chickpea Dip
- 1 15-ounce can of chickpeas
- 1/2 cup vegan Mayo
- 1/4 cup hot sauce
- 1 tbsp nutritional yeast
- 1/4 tsp dill
- 1/4 tsp garlic
- 1/4 tsp onion
- Sprinkle of salt
Preparation
Buffalo Chicken Dip
Bake the chicken at 400°F for 30 minutes, then shred (can be done ahead of time).
Add the shredded chicken to a bowl.
Mix in all of the other ingredients.
Grease a small baking dish and add the mixture.
Bake at 350°F for 25 minutes until it starts to bubble on top.
Enjoy!
Vegan Buffalo Chickpea Dip
Mash the chickpeas with a fork or chop them in a food processor until slightly chunky.
Add mashed chickpeas to a bowl along with the rest of the ingredients.
Mix together well with a spatula.
Transfer to a greased ramekin or small baking dish.
Bake at 400°F for 30 minutes.
Serve with pita chips, tortilla chips, celery, carrots, or your choice.