This lightened up Buffalo Chicken Dip is packed with veggies and loaded with flavor. It is the perfect cleaned up version of your favorite hearty appetizer, that can also be devoured as a main dish, too!
Serve this dip with carrots, celery stalks, veggies of choice, and crackers.
Recipe courtesy of Lexi's Clean Kitchen, click here to purchase her cookbook, Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life.
- 1 Tablespoon avocado oil
- 2 Cups spinach
- 1 onion, diced
- 3 Cups shredded cooked chicken
- 1/2 Cup mayo
- 1/2 Cup hot sauce
- 1/2 Teaspoon garlic granules/powder
- 1/2 Teaspoon onion powder
- 1/2 Teaspoon black pepper
- 1/2 Teaspoon dried parsley
- 1/2 Teaspoon dill
- pinch fine sea salt
- shredded cheddar cheese (local whenever possible), divided
- chopped scallions, for garnish
Preheat oven to 350°F.
In a small skillet heat 1 tablespoon of avocado oil and sauté onion for 2 minutes. Add spinach and sauté until wilted. Place in a bowl with shredded chicken in a bowl and set aside.
In a small bowl, whisk together mayo, hot sauce, garlic granules, onion powder, parsley, dill, salt.
Add mayo mixture to the chicken mixture and toss to combine. Add in 1/2 cup shredded cheddar cheese.
In a baking dish add chicken mixture. Top with remaining 1/2 cup shredded cheddar cheese.
Bake for 30 minutes until cheese is bubbling. Serve hot.