My Whole30-Friendly Buffalo Chicken Dip Recipe!

If you’re on the Whole30 Food Experiment, then you know how difficult it can be to add some variety to your meals. Well, thanks to the website, and their recipe, I’ve made an alteration that will suit the majority of your needs and ALL of your taste buds. Let’s get right into it!


Three Cups of Shredded Chicken (Preferably Rotisserie)

One cup of Basic Mayo (or Whole30-friendly Mayo)

3/4th Cup of Valentina Hot Sauce

3 Tablespoons of homemade dry ranch seasoning (See recipe below)

Four strips of Whole30-approved bacon diced

One stalk celery, chopped

1/4 minced onion

1 Roma tomato diced


  1. Preheat Oven to 350 degrees
  2. Combine all ingredients
  3. Pour ingredients into casserole dish
  4. Cook for 30 minutes, or until the edges are brown and bubbly
  5. Drain if needed of excess juices if you plan on serving whole
  6. Serve with Celery, Carrots, or for those Non-Whole30 folks, your favorite chips!

Here’s your final product!


That white spot is a reflection of the juices.



Dry Ranch Recipe (Do NOT Put all of this into the Buffalo Chicken Dip!)

2 tsp salt

3 tsp dill weed

4 tsp garlic powder

4 tsp onion powder

4 tsp dried onion flakes

2 tsp black pepper

2 tsp crushed red pepper


Throw any leftovers in your favorite color Peppers for some Buffalo Chicken Dip Stuffed Peppers! Top with paprika and bake at 350 degrees for twenty-five minutes:



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