Whether you are hosting some friends, having a dinner party, going to bunco night or just want a tasty snack in the fridge, this Paleo and Whole30 healthy buffalo chicken dip is always a good idea! This healthy buffalo chicken dip is Paleo and Whole30, so it's dairy-free, grain-free and there are no added sugars.
Start by placing your cashews in a bowl or container and covering them with water. Set aside to soak overnight. Note: you can soak your cashews overnight to make a creamier texture, but the recipe turns out great just soaking them for the 2-3 hours.
Place your chicken in the instant pot and pour salsa over the top. Close the lid and make sure the pressure valve is closed. Press the "manual" button (or "pressure cook" button) and set the time to cook for 20 minutes at high pressure. Allow the cooking cycle to complete and then quick release the pressure. NOTE: Alternatively, you can cook the chicken in your slow cooker on high for 3 hours.
While the chicken is cooking, drain the cashews and place them in a food processor with the chopping blade. Add garlic, onion powder, salt, pepper, hot sauce, mustard and nutritional yeast. Process until everything has reached a smooth consistency.
Once the chicken has finished cooking, remove it with a slotted spoon and place it on a cutting board. Shred with two forks until all of the chicken is in small shreds.
Preheat your oven to 400° Fahrenheit.
Add the cashew mixture to the shredded chicken. Mix well until the cashew mixture and chicken is evenly combined. Taste and add in more hot sauce if desired.
Place in a shallow baking dish (we used an 8x8 dish) and spread out evenly. NOTE: You can prep the dip in advance up to this step and refrigerate it until you are ready to bake it.
Bake in the oven for 20-30 minutes. Remove from the oven once the dip is warm in the middle and crispy edges develop. Cool at least 5 minutes before serving.
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