Honey Buffalo Chicken Dip
If you’re looking to spice things up for the next game day party or family dinner, this recipe might just be the thing! Who doesn’t love a good buffalo chicken dip, and this one has a nice sweet kick to it! The honey balances the spicy notes and taste so delicious with chips and veggies! This honey buffalo chicken dip is dairy free, gluten free, and paleo friendly. Definitely save this recipe for a healthy party snack idea to share with friends and family.
What you will need
Instant Pot or Pressure Cooker – I personally love my Instant Pot.
Chicken – I use an organic chicken breast.
Buffalo Sauce – I use the brand The New Primal which is Whole30 and Paleo approved. (You can use my code “CSF15” for 15% off.)
Dairy Free Cream Cheese – You can always use regular cream cheese if you can tolerate dairy products.
Honey – You have to be careful with honeys on the market because they aren’t always pure. I try to use a local raw honey from a health food store.
How to make the honey buffalo chicken dip
First, make your shredded chicken first by using an Instant pot or pressure cooker. Cut the chicken breast into about 1 inch cubed pieces. Add your chicken to your pressure cooker with 1 cup water or broth and some salt. Seal the steam valve and pressure cook on high for 10 minutes.
Once done let the pressure release naturally for 10 mins then carefully turn valve to release the rest of the pressure. Let cool for a few minutes then add chicken to a bowl and shred with 2 forks or a hand mixer.
Next, in a bowl add your shredded chicken, Buffalo sauce, cream cheese, green onions, and honey. Mix together well then pour into a baking dish. Bake for 25 minutes at 350 degrees. Let cool for a few minutes before serving. Serve along with chips or veggies and enjoy!
What if I don’t have a pressure cooker?
If you don’t own a pressure cooker, you can cook the chicken in another way like boiling or baking in the oven. It might not turn out as tender though. You can also use precooked rotisserie chicken as well.
Other recipe you will enjoy
Honey Buffalo Chicken Dip
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 2 small chicken breasts
- 1 cup buffalo sauce
- 8 oz dairy free cream cheese
- 3 tbsp honey
- 1/2 cup chopped green onions
Food to serve with dip
- Tortilla chips
- Carrot sticks
- Celery sticks
- Bell pepper slicers
Instructions
- Make your shredded chicken first by using an Instant pot or pressure cooker. Cut the chicken breast into about 1 inch cubed pieces.
- Add your chicken to your pressure cooker with 1 cup water or broth and some salt. seal the steam valve and pressure cook on high for 10 minutes.
- Once done let the pressure release naturally for 10 mins then carefully turn valve to release the rest of the pressure.
- Let cool for a few minutes then add chicken to a bowl and shred with 2 forks or a hand mixer.
- In a bowl add your shredded chicken, Buffalo sauce, cream cheese, green onions, and honey. Mix together well then pour into a baking dish. Bake for 25 minutes at 350 degrees. Let cool for a few minutes before serving.
- Serve along with chips or veggies and enjoy!
Notes
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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