Buffalo Chicken Dip

Here’s another popular game-day appetizer turned paleo! Finding paleo cayenne pepper sauce (or wing sauce) is fairly easy. Just check the ingredient list to make sure it does not contain sugar, vegetable oil, or other additives. To make this dip even faster, you can use 4 cups (560 g) of cooked, mildly seasoned chicken and start at step 4. Be sure to add a half-hour of cooking time if the chicken is cold.

Prep time 20 minutes
Serves 8

3 pounds (1.4 kg) boneless, skinless chicken thighs (about 10 thighs)
3 cloves garlic
11/2 teaspoons all-purpose no-salt seasoning
1 teaspoon sea salt
1/4 teaspoon black pepper
1 cup (225 g) Paleo-Friendly Mayonnaise
1/2 cup (120 ml) almond milk
1/3 cup (80 ml) cayenne pepper sauce, plus more for serving
4 teaspoons nutritional yeast
1/4 teaspoon chipotle powder
Celery and carrot sticks, for serving

1 Place the chicken in a 2- or 3-quart (1.9 or 2.8 liter) slow cooker. Add the garlic, no-salt seasoning, salt, and pepper. Use your hands to blend the seasonings all over the chicken.
2 Cover and cook on high for 21/2 to 3 hours.
3 Transfer the chicken to a large plate and discard the cooking juices. Shred the chicken finely and return it to the slow cooker.
4 In a medium bowl, whisk together the mayonnaise, almond milk, cayenne pepper sauce, nutritional yeast, and chipotle powder. Stir the mayonnaise mixture into the chicken.
5 Cover and cook on high for another 30 to 45 minutes, until thoroughly heated and bubbly.
6 Taste, and add more cayenne pepper sauce for a spicier dip.
7 Serve hot with celery and carrot sticks.