Healthy Buffalo Chicken Dip


Health & Fitness Enthusiast, Alisa Fairbanks showed Kara how to make her favorite buffalo chicken dip for the "Big Game" this Sunday! Click here for more information about Alisa.


  • 4 cups boneless skinless chicken breast, shredded
  • 1 cup homemade avocado oil mayonnaise or a high-quality brand like this one
  • 1/2 cup hot sauce (I used Frank’s Original — it’s straight forward and clean)
  • 1 Tbsp + 1 tsp dried parsley
  • 1 tsp dried onion
  • 1 tsp onion granules
  • 1 tsp garlic granules
  • 3/4 tsp dried dill
  • 1 tsp sea salt
  • Black pepper, to taste
  • Fresh chives, chopped, for garnish

Options for serving:

  • Sliced veggies (celery, carrots, cucumber, etc.)
  • Plantain chips
  • Grain-free tortilla chips
  • Sweet potato chips
  • On top of salad greens


  • Preheat oven to 350 degrees F.
  • Add shredded chicken to a large bowl. In a separate bowl, mix together the mayo, hot sauce, and all the spices except for the chives. Pour over shredded chicken and stir to coat.
  • Pour chicken mixture into an 8×8 baking dish. Bake in preheated oven for 40-45 minutes or until edges are bubbly and light brown. Garnish with chives and serve warm.