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You are here: Home / appetizer / Paleo Buffalo Ranch Dip

Paleo Buffalo Ranch Dip

January 23, 2014 by vanessa

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Paleo Buffalo Ranch Dip | Plaid and Paleo

I love spicy food! One of my favorite dishes is buffalo wings. Yum. Sometimes I like to push my spicy boundaries, and sometimes it backfires badly. Pre-Whole30, I let a waitress convince me that the mango habanero wings at Buffalo Wild Wings were only slightly hotter than my usual, caribbean jerk wings. As I dug in, the first bite was pure deliciousness. The mango masked the spice, and they tasted a little sweet. Fast forward about 30 seconds and the burn started to set in. Then the burn didn’t go away, it just intensified. My lips burned for a good 30 minutes after eating my four wings. I couldn’t even handle anymore! This buffalo ranch dip isn’t that intense, but it definitely packs a kick! 

So somehow I missed that New Girl was back on. I don’t keep up with a lot of TV shows, but I love New Girl. I feel like Jess and I are kindred spirits. All that is missing is three male roommates. Just kidding. That is my worst nightmare! Anyways, I evidently missed three episodes and spent last night catching up. I’m still getting used to having cable. Even though I only have a couple shows I watch, I have no clue when most are on live. I am very excited to actually watch the Superbowl this year! I missed it last year, which was the first time in almost a decade. This buffalo ranch dip would be amazing at any Superbowl party, and no one will ever know it is paleo! Pair it with celery sticks and carrots to complete the whole buffalo wing experience! If you like this recipe, check out my BBQ Chicken Dip!

Paleo Buffalo Ranch Dip | Plaid and Paleo

Print
Paleo Buffalo Ranch Dip

Ingredients

  • 13 oz can organic chicken breast, shredded
  • 1/2 cup raw cashews
  • 1/2 cup paleo mayo, recipe to follow
  • 2 tbls easy ranch seasoning
  • 1/2 cup hot sauce, I used tessemae’s
  • 1/2 tsp cayenne pepper, optional
  • 1/4 tsp sea salt
  • 1/8 tsp pepper
  • mayo
  • 1 large egg
  • 1 tbls meyer lemon juice, about 1/2 lemon
  • 1 cup macadamia nut oil or light tasting olive oil

Directions

    Mayo
  1. To make your mayo, you will need an immersion blender.
  2. Crack egg into tall jar wide enough to fit your immersion blender.
  3. Squeeze in lemon juice. Pour in oil and let egg settle to bottom of jar.
  4. Place blender into the jar until it hits the bottom.
  5. Blend for 30 seconds then slowly pull the blender up until all the oil is incorporated about 30 more seconds.
  6. Make sure you turn the blender off before pulling it out of the jar.
  7. You will only need 1/2 of this portion for the recipe. Save the remaining in an airtight container. It is good for a week after the date on your egg carton. 
  8. Dip
  9. Heat oven to 350 degrees. Boil cashews in two cups of water for 30 minutes.
  10. While cashews are cooking combine all other ingredients. Once cashews are done, place cashews into your blender and mix until smooth with 1/4 cup cooking liquid.
  11. Fold in cashew cream with other ingredients.
  12. Place into small casserole dish or large ramekin.
  13. Cook for 20 minutes until top is a little crusty.
  14. Serve with celery sticks or carrots. Makes about 2 cups. 
3.1
https://plaidandpaleo.com/2014/01/paleo-buffalo-ranch-dip.html
Enjoy!
x vanessa
Paleo Buffalo Ranch Dip | Plaid and Paleo
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Filed Under: appetizer, chicken, dip, gameday, paleo, snack, spicy, Superbowl, whole30

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Reader Interactions

Comments

  1. MonicaPaleo says

    January 23, 2014 at 8:13 pm

    What else do you use your ranch seasoning for? Sounds like a tasty combination!

    • Vanessa says

      January 23, 2014 at 8:30 pm

      Whoops. The seasoning combo is now included!!

  2. Anne Cordelia says

    January 30, 2014 at 10:23 pm

    I’ve noticed a tendency of the paleo mayonnaise to separate, so after looking online and getting instructions, I’ve found that I get much better results if I add the oil slowly, making sure that the yolks absorb the oil before adding more in. Not sure if you’ve had this problem, but just thought I’d share! 🙂

    • Vanessa says

      January 31, 2014 at 2:00 pm

      Thanks for the tip!! I will definitely keep that in mind!!

  3. legend_018 says

    February 16, 2014 at 2:46 am

    WOW the way you make mayo is just awesome. I love you for this. So easy and fast!!!

  4. Busy Paleo Mom says

    April 2, 2014 at 8:57 pm

    This is HANDS DOWN my favorite paleo appetizer right now!

    • vanessa says

      April 4, 2014 at 1:32 am

      Yeah!! I’m pretty obsessed with it too!

  5. Kristen says

    June 21, 2014 at 7:49 pm

    I’ve never seen a mayo recipe that uses the white…I’m excited because I never know what to do with it…does it work better with the whole egg? (Thanks so much for this recipe, been craving the non paleo version!

  6. Kasia says

    September 30, 2014 at 7:38 am

    Hi there. Very excited about this. Question about the cashew part. What is the cooking liquid? Oil? TIA!

    • vanessa says

      September 30, 2014 at 2:10 pm

      You boil the cashews in two cups of distilled water! This will help them plump up.

  7. Lelsie says

    October 15, 2014 at 11:42 am

    I am so excited for this, I have always just avoided cheese, cream, and nuts all together. Just because it is not good for you, or like the nuts, high in fat. But I have a party this weekend and I would like to make something semi healthy and I have a friend coming that can not eat dairy or pork, so this is perfect.

    • vanessa says

      October 19, 2014 at 8:13 pm

      Awesome!!

  8. Jeremy D says

    February 1, 2015 at 4:25 pm

    Do you use all the Ranch ingredients or just 1/2 like the mayo? Thanks

    • vanessa says

      February 1, 2015 at 4:45 pm

      You use all of the ranch seasoning!

  9. Claire says

    February 2, 2015 at 4:57 pm

    I made this for a super bowl party with lots of non-paleo peeps, and it was BY FAR the most-eat dip on our spread. Thanks for the great recipe, I’ll be making this again!

    • vanessa says

      February 6, 2015 at 6:42 pm

      Ahh I love hearing that! I am so glad everyone loved it!

  10. Coco says

    April 19, 2015 at 6:55 pm

    Is there a way to make this without the cashews? I’m allergic…

    • vanessa says

      April 20, 2015 at 9:09 pm

      You could possibly use marcona almonds or macadamia nuts, but I haven’t tried anything but cashews. Sorry!

  11. m says

    April 24, 2015 at 4:50 pm

    1 tbls meyer lemon juice, about 1/2 lemon

    does this mean you can use either the 1/2 fresh lemon or the 1 tbls meyer lemon juice

    • vanessa says

      April 27, 2015 at 9:44 pm

      That is correct!

  12. Carrie says

    December 15, 2015 at 10:41 am

    You have a 13oz can of chicken but I can only find 5oz (like your link). Should I use 3 of those even though it’s a bit more??

    • vanessa says

      December 15, 2015 at 9:49 pm

      I used 3 5oz cans the last time I made this recipe, and it worked perfectly!

      • Carrie says

        December 16, 2015 at 12:24 pm

        Great, thank you!

      • Carrie says

        December 18, 2015 at 7:22 pm

        Made it tonight. It was SO DELICIOUS!!!

        • vanessa says

          December 21, 2015 at 5:08 pm

          Thanks Carrie!!

  13. Christina says

    December 16, 2015 at 2:24 pm

    How did you cook chicken and about how many breast did you use?

    • vanessa says

      December 21, 2015 at 5:10 pm

      If you choose to not use canned chicken, you can bake your chicken breast at 400 degrees for about 30 minutes or until the internal temperature is 165 degrees. You will need 13-15oz of chicken, which is just under 2 lbs.

  14. Alex May says

    February 3, 2016 at 3:20 am

    If I choose to not make my own mayo (and use a veganaise I already have) how big is the portion of mayo for the recipe? Is it about 1.5 cups? Thanks!

    • vanessa says

      February 3, 2016 at 9:09 pm

      Hey Alex,

      You will use 1/2 cup mayo!

      -Vanessa

  15. April says

    February 4, 2016 at 7:00 am

    Vanessa! Thank you so much for this recipe! I am super excited that I found this. I’m going to a Super Bowl party this weekend and I know I need to bring something I can eat otherwise I may just go hog wild…. This is perfect! Can’t wait to try it!

    • vanessa says

      February 4, 2016 at 7:01 pm

      Aww yeah!!

  16. April says

    February 7, 2016 at 3:22 pm

    Just made this…. Like I LITERALLY just took it out of the oven. Sooo good! We were supposed to be going to a Super Bowl party but I ended up getting sick…. Since I already had all the ingredients on hand I decided to just go ahead and make it for me and my hubby…. Big mistake! We’ve already ate half and the game hasn’t even started yet! Thank you so much for this recipe! It will definitely be a favorite!

  17. Laura says

    March 19, 2016 at 10:22 am

    I made this recipe for a cookout but I wish the mayo would have had less lemon in it. One person said the dip had a pine sol aftertaste. I could’ve done with less lemon. Will that change the consistency of the mayo?

    • vanessa says

      March 19, 2016 at 12:32 pm

      I’ve never tried to make mayo without the lemon juice. You could substitute apple cider vinegar, but it has a pretty strong flavor.

  18. Laura says

    September 26, 2016 at 4:12 pm

    Hi there! I live in a very small space with no oven. Any way to modify using a slow cooker? Thank you for sharing this awesome-looking recipe!

    • vanessa says

      September 29, 2016 at 11:34 pm

      I would use a liner. I am not sure it will create the same crust as the oven but should still taste great!

  19. Amanda says

    February 4, 2017 at 10:21 am

    Can this be made the day before and re- heated at the party?

    • vanessa says

      February 6, 2017 at 8:06 pm

      Absolutely!!

Trackbacks

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