Paleo Buffalo Chicken Dip

When’s the last time you had a nice cheesy party-time dip? If the answer is “too long ago” it’s time to change that and whip up a delicious yet nutritious dip that’s bursting with protein and healthy fat.

For a long time I thought I couldn’t indulge in things like buffalo chicken dip because of the Paleo rules. I was in the mentality that dieting meant giving up snack foods like this and depriving myself of good times involving food. But you’ve probably noticed that there are tons of recipes out there that allow you to have foods you love but in a healthier way.

It’s no fun going to a party and not being able to eat the food there, so you can either avoid it, bring your own if it’s potluck style, or eat it and then feel bad about it later.


  1. 1 cup cashew nuts, soaked three hours
  2. 1 tbsp nutritional yeast
  3. 1 ½ tbsp lemon juice
  4. 2 garlic clove, minced
  5. 1 ½ cups shredded cooked chicken
  6. 1 red chili
  7. 1 tsp vinegar
  8. 2 tbsp water
  9. ½ tsp cayenne pepper
  10. 1 egg yolk
  11. ½ cup macadamia oil
  12. 1 tbsp chopped fresh chives
  13. salt, pepper to taste


  1. Place the cashew nuts in a glass bowl, cover with water and soak for three hours. Place the chili, vinegar, water and pinch of salt in a blender and blend until smooth. Let rest for an hour, then strain .
  2. Set the chili sauce aside. To make the mayonnaise, in a small bowl whisk the egg yolk. Add slowly half of oil, drop by drop whisking constantly. Then add ½ tbsp of lemon juice and mix well. Add the rest of oil in a slow stream and continue whisking until all of the oil is incorporated. Transfer in an airtight container and refrigerate until ready to use.
  3. Preheat oven to 350 F. Drain the cashew nuts well and place them in a blender with the remaining lemon juice, nutritional yeast and minced garlic and process until smooth and thick. Add the chili sauce and cayenne pepper and mix well to combine.
  4. In a small baking dish, combine the shredded chicken, mayo and cashew mixture. Taste and adjust salt and pepper if necessary. Bake for 20 minutes. Sprinkle with chives and serve warm with your favorite veggies.