• Cooked Shredded Chicken • Paleo Mayonnaise • Hot Sauce • Green Onions • Yeast • Onion Powder • Dried Dill • Garlic Powder • Sea Salt • Black pepper • Celery Seeds
Place all ingredients for the dip in a large mixing bowl and stir to combine. You can taste and add more hot sauce if you prefer.
Transfer to a baking dish and bake at 350F for 20 minutes until the edges are lightly browned and bubbly.
Serve warm with celery, carrots, cucumbers, or your favorite veggies. Enjoy with gluten-free crackers or tortillas if doing the Whole30.
ENJOY!