Paleo Buffalo Ranch Dip

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

Paleo Buffalo Ranch Dip


  • 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


  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.
x vanessa
Paleo Buffalo Ranch Dip | Plaid and Paleo


  1. Anne Cordelia says:

    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! :)

  2. Kristen says:

    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!

  3. Lelsie says:

    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.

  4. Claire says:

    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!

  5. m says:

    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:

      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.

  6. Alex May says:

    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!

  7. April says:

    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!

  8. April says:

    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!

  9. Laura says:

    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?

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