I remember the first time I had Buffalo Chicken Dip, I couldn’t stop eating it! What was this glorious concoction and where could I get my hands on more. I began to make this dip on special occasions, and it always disappeared quickly. Once I began a paleo based, clean eating lifestyle, I thought such dishes were no longer on the table for me. Wrong! This paleo Buffalo Chicken Dip is really quit delicious and addictive, dare I say face plant worthy? I think so!
Buffalo Chicken Dip
2 Chicken breasts
1 small spaghetti squash
2 celery stalks
1/3 cup red onion
1 large carrot ( I used red a red carrot, which lends to the color here)
3 cloves garlic
1 tsp lemon juice
1 cup Franks Hot Sauce (make sure you only use original, the others are not clean)
1 Tbls grass fed ghee
preheat oven 375
Cut your spaghetti squash in half length wise, spray with coconut oil and sprinkle with s&p. Bake for 1 hour, then scoop out the noodles with a fork and place in a bowl.
If your chicken isn’t cooked yet, do that. I just boil mine if I don’t have any ready. You can even use rotisserie chicken! Shred and place in the bowl with the spaghetti squash.
Run your carrot, celery, onion, cilantro and garlic through a chopper. Place in bowl with chicken.
Next add mayo, lemon juice, and hot sauce into the bowl and mix well.
Spray a small baking dish with coconut oil or avocado oil. Place chicken mixture into pan and smooth out. Top with dollops of ghee.
Bake 25 mins. Serve over greens as a main dish or as an appetizer with Siete grain free tortilla chips. Also great with avocado slices.