Buffalo Chicken Dip (Paleo + Dairy-Free)



Units Scale
  • 4 cups cooked shredded chicken breast (about 14 oz. shredded chicken*)
  • 1 cup mayonnaise
  • 1/2 cup Frank’s Red Hot Sauce (or similar)
  • 1 tablespoon ranch seasoning
  • Salt and pepper to taste
  • Chopped green onion or parsley for garnish (optional)
  • Sliced cucumber (chunks or red bell pepper, baby carrots, celery stick, tortilla chips for serving)


  1. Preheat oven to 350 degrees.
  2. In a large bowl toss together shredded chicken, mayonnaise, red hot sauce and ranch seasoning until combined.
  3. Season with salt and pepper.
  4. Pour mixture into a baking dish and bake for about 20 minutes until hot and bubbly.
  5. Garnish with chopped green onion or parsley if desired.
  6. Serve with sliced cucumber, chunks or red bell pepper, baby carrots, celery stick or tortilla chips


I like to toss some chicken breasts in my Instant Pot and cook for about 25 minutes. You can also bake 2-3 chicken breasts at 375 degrees for about 35-40 minutes. Once cool shred chicken for this recipe. You can even use a store bought rotisserie chicken. See the full post for this recipe under More About This Recipe for more details.
You can use my recipe for homemade mayo or ranch seasoning or feel free to use store bought mayo and ranch seasoning. It doesn’t have to me my homemade version. Simply Organic sells packets of Ranch Seasoning/Dip Mix that is good.