If like me, you have ever had that delicious dip at a party you KNOW how amazing it is. Chicken, cream cheese, Frank's redhot sauce, shredded cheese and blue cheese crumbled on top - it's a taste explosion that will have you coming back for more and more and more. And unfortunately, it's totally not paleo. My friend Nils and I love that dip. And what's worse, my fiance is from Buffalo and makes the best version of it that we've ever sampled. This past weekend I had a small party at my house and of course, he brought that heavenly dish. We went off plan to enjoy it and of course, we knew that dairy would come back to haunt us.
She and I were discussing how to make it paleo without losing too much from the recipe and still having a fantastic dish that allows us to have our buffalo dip and eat it too! Well Nils came up with an amazing recipe that totally works.
She brought it into work for us to try and it was a homerun, right out of the park! Nilufer has graciously allowed me to share the recipe here for other paleo powered peeps to enjoy!
You will need:
1 can of coconut milk
1/2 cup of Frank's redhot sauce
2 lbs of shredded & cooked chicken - breast/thigh/whatever your preference - we used rotisserie chicken from whole foods
1 packet of frozen broccoli or spinach
Update: 8/26/14:
I made this today and shredded my own chicken thighs.
Put some olive oil in a pot on high, add thighs and using tongs sear on each side for about a minute.
Sprinkle with olive oil and add enough water just to the top of the thighs and reduce to simmer for about 30 minutes or until the chicken shreds w/a fork.
Shred the chicken and add all the ingredients as instructed below.
Combine the ingredients in a pot on the stove and simmer for 20 minutes or in a pyrex dish and bake for 20 minutes at 375.
Plate it and enjoy!
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| Organic chicken thighs for shredding |
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| Paleo buffalo chicken dip/casserole |
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