1 hour 10 min serves 4-6

Buffalo Beef Dip - Whole30 Approved

A more flavorful take on Buff-Chick....make Buff-Beef your new tailgating tradition! This is made with the New Primal's delicious Whole30 Approved hot buffalo sauce. 
Gluten-Free Keto Paleo Whole30

PREP: 15 min. ACTIVE: 25 min. PASSIVE: 45 min. DIFFICULTY Medium


  • 1 Pre Chuck Roast, cooked until tender LEARN HOW HERE
  • 1 bottle The New Primal, Hot Buffalo Sauce
  • 1 bunch celery, 1/2 diced and 1/2 cut into 6-inch dippable stalks
  • 1 red onion, thinly sliced
  • 1 tsp salt
  • 1 tsp grapeseed oil
  • Equipment: Blender (Vitamix, Bullet, Ninja)
Cashew Cream Sauce: 
  • 2 cups raw cashews
  • 3/4 cup water
  • 1/2 cup olive oil
  • 2 cloves garlic
  • 2 tbsp apple cider vinegar
  • 1/4 cup dill, chopped
  1. Preheat oven to 375.
  2. Cook the chuck until soft, shred and set aside.
  3. In a large skillet, heat oil and saute onions and celery until soft.
  4. Add Chuck roast and 1/2 cup broth and bring to a simmer. Let reduce until almost no liquid remains.
  5. Add 1/2 bottle new primal buffalo sauce. Let simmer and reduce for 5-6 minutes. Set aside.
  6. In a blender, make cashew cream cheese. Combine cashews, garlic, lemon, vinegar, oil, salt, and water.
  7. Blend until creamy. Pulse in dill so some pieces remain visible.
  8. Layer your dip in a shallow baking dish: cashew cheese, shredded beef mixture, Remaining buffalo sauce on top. Place in oven for 10 minutes. Switch to broil to crisp up the top. Serve with celery sticks or tortilla chips.


Amount per 100g

Recipe developed by   Chef Sarah Russo