The Ultimate Low-Carb Party Snack!
Get ready for your new favorite appetizer! This Buffalo Chicken Dip is unbelievably creamy and packed with zesty flavor, but it’s completely dairy-free. But let’s be honest, the real star of the show might just be the salami chips. If you’ve never baked salami slices until they’re ultra-crisp, you are in for a serious treat. They’re the perfect salty, crunchy vessel for this incredible dip. Whether you’re hosting a game day get-together or just need a killer keto-friendly snack, this recipe is a guaranteed winner.
Ingredients
• For the Crispy Salami Chips
• 8 ounces / 225 g salami, cut into 24 slices
• For the Dairy-Free Buffalo Chicken Dip
• 1 cup / 240 ml full-fat coconut milk
• ¾ cup / 140 g shredded cooked chicken
• ⅓ cup / 22 g nutritional yeast
• 1 tablespoon coconut aminos
• 1 tablespoon hot sauce
• 2 teaspoons onion powder
• 1½ teaspoons garlic powder
• 1 teaspoon turmeric powder
• ½ teaspoon finely ground sea salt
• ¼ teaspoon ground black pepper
• ¼ cup / 17 g roughly chopped fresh parsley
Instructions
1. How to Make Buffalo Chicken Dip & Salami Chips
2. Prep the Oven and Pans: Preheat your oven to 400°F / 205°C. Line two large, rimmed baking sheets with parchment paper for easy cleanup.
3. Bake the Salami Chips: Arrange the salami slices in a single layer on the prepared baking sheets. Bake for 8 to 10 minutes, watching closely until the centers are crisp and the edges curl up slightly.
4. Make the Dip: While the salami bakes, combine all the dip (except the parsley) in a small saucepan. Bring the mixture to a simmer over medium-high heat.
5. Thicken and Finish: Reduce the heat to medium-low and let the dip simmer, uncovered, for about 6 minutes, stirring often until it has thickened nicely.
6. Serve and Enjoy: Transfer the crispy salami chips to a platter and pour the warm dip into a serving bowl. Stir in the fresh parsley and serve immediately!
Nutritional Information
• (per serving)
• Calories: 294
• Total Fat: 21.2 g
• Protein: 19.5 g
• Net Carbs: 4.4 g
• Sodium: 830 mg
Pro Tips
• & Variations
• Chip Swap: Don’t have salami? This method works great with pepperoni or other thinly sliced cured meats. Just watch the baking time as it may vary slightly.
• Make-Ahead Magic: You can make both components ahead of time! Store the cooled chips and dip in separate airtight containers in the fridge. The dip lasts for up to 3 days and the chips for up to 5.
• Control the Kick: Adjust the amount of hot sauce to your personal preference. For a milder dip, start with half the amount and add more to taste.
• Easy Dietary Swaps: For a nightshade-free or AIP version, simply omit the hot sauce (and black pepper for AIP). For a low-FODMAP option, omit the onion and garlic powders and replace 1 tablespoon of the coconut milk with garlic-infused oil.
FAQ
Q: Is this buffalo chicken dip keto-friendly
A: Yes, this recipe is perfect for a keto or low-carb diet. With only 4.4g of net carbs per serving and crispy salami chips instead of crackers, it’s a delicious and guilt-free keto appetizer.
Q: How do I make salami chips crispy
A: To make crispy salami chips, arrange single slices on a parchment-lined baking sheet. Bake at 400°F / 205°C for 8-10 minutes, or until the centers are crisp and the edges curl.
Q: Can I make this dairy-free dip ahead of time
A: Absolutely. You can prepare both the dip and the chips in advance. Store them in separate airtight containers in the fridge. The dip is good for up to 3 days and the chips for up to 5 days.
Q: What can I serve with this dip besides salami chips
A: While salami chips are a great low-carb option, you can also serve this dip with pepperoni chips, pork rinds, or fresh vegetable sticks like celery, bell peppers, and cucumber.
