Dairy Free Buffalo Chicken Dip
A creamy, spicy, and dairy-free version of classic buffalo chicken dip made with dairy-free cream cheese and unsweetened dairy-free yogurt. Perfect for parties and game day.
Ingredients
Dip
- 2 cups cooked shredded chicken rotisserie or poached
- 8 oz dairy-free cream cheese softened
- ½ cup unsweetened dairy-free yogurt coconut, almond, or soy
- ½ cup dairy-free ranch or 2 tbsp chopped fresh chives + 1 tsp dried dill
- ½ cup buffalo sauce
- 2 tbsp dairy-free mayonnaise optional
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
To serve
- Sliced green onions or chives for garnish
- Celery sticks carrot sticks, tortilla chips, or crackers
Instructions
- Preheat the oven to 350°F (175°C).
- Beat the softened dairy-free cream cheese until smooth. Add dairy-free yogurt, dairy-free ranch (or herbs), dairy-free mayo, nutritional yeast, garlic powder, onion powder, and 1/2 cup buffalo sauce. Mix until silky; taste and adjust seasoning.
- Fold in the shredded chicken until well coated. Transfer the mixture to a shallow baking dish and smooth the top.
- Bake for 20–25 minutes until bubbly. For a crispier top, broil 1–2 minutes while watching closely.
- Garnish with sliced green onions and serve hot with celery, carrot sticks, and chips.
Notes
- To make vegan, substitute shredded jackfruit or mushrooms for chicken and confirm all condiments are vegan.
- Assemble ahead and refrigerate up to 24 hours; bake when ready to serve.
- Use unsweetened dairy-free yogurt to avoid sweetness in the dip.
Nutrition
Calories: 220kcalCarbohydrates: 4gProtein: 18gFat: 14gSaturated Fat: 6gSodium: 550mgSugar: 2g
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