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Tessa
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In my opinion, no gathering is complete without a stellar snack to share! The appetizer I've been opting for lately is this Dairy-Free Buffalo Chicken Dip and, let me tell you, it's been going down a storm. Served warm and bubbling from the oven, it's creamy, tangy, and generously packed with shredded chicken. Scoop it up with tortilla chips, veggies (if you're feeling wholesome), or maybe just a spoon! Gluten-free, dairy-free, egg-free.
When guests are imminently arriving, a quick recipe like this a nice trick to have up your sleeve. It's a simple mix-and-bake affair, with dairy-free cream cheese, buffalo hot sauce, and shredded rotisserie chicken all baked together until melty and warm. It's one of those things where you can prep it ahead of time and pop it in the oven just before people are due to arrive. The moment they step through the door they'll be saying 'wow, what are you cooking!?'.
Jump to:
Dairy-free cream cheese - Use your preferred brand here since the flavor will come through. I like Kite Hill's brand as it's creamy with a mild flavor. A good alternative would be to make my Dairy-Free Sour Cream and use that instead.
Dairy-free plain yogurt - A thick, plain yogurt adds extra tang and loosens the dip. You can go for a soy, oat, almond, or coconut-based yogurt as long as it's unsweetened and unflavored.
Buffalo hot sauce - Frank's Red Hot is the gold standard here but you can totally use your preferred hot sauce. Just make sure you're not using a pre-made 'buffalo sauce' which usually contains butter or some other fat.
Shredded chicken - I like to use a rotisserie chicken for ease, but you can also use leftover roast chicken or just shred up a few poached breasts instead.
Garlic and onion powder, dried dill and chives - An easy way to add savory depth of flavor to the sauce. Fresh garlic (finely minced) works in place of powder, if you prefer.
Green onions - A finishing garnish of thinly sliced green onions adds a nice pop of colour, but also a fresh allium flavor that cuts through the richness of the dip.
Salt.
Before you start: Preheat the oven to 375°F (190°C).
Step 1: In a large bowl, stir together dairy-free cream cheese and dairy-free yogurt until smooth and combined.
Step 2: Add buffalo hot sauce, shredded chicken, spices, and salt. Stir until everything is evenly combined.
Step 3: Spread the mixture evenly into the prepared baking dish. Bake until bubbly and warmed through, about 20-25 minutes. Let cool for a few minutes, then top with green onions before serving.
Love this recipe? Please consider leaving a 5-star rating on the recipe card below and let me know what you think in the comments!
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This Dairy-Free Buffalo Chicken Dip is served warm and bubbling from the oven, it's creamy, tangy, and generously packed with shredded chicken. Scoop it up with tortilla chips, veggies (if you're feeling wholesome), or maybe just a spoon! Gluten-free, dairy-free, egg-free.
Course Appetizer, Snack
Cuisine American
Diet Gluten Free, Low Lactose
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 4 servings
Calories 489kcal
Author Tessa
The post Dairy-Free Buffalo Chicken Dip appeared first on Salted Plains.
A Craveable Dip That'll Vanish Quickly
When guests are imminently arriving, a quick recipe like this a nice trick to have up your sleeve. It's a simple mix-and-bake affair, with dairy-free cream cheese, buffalo hot sauce, and shredded rotisserie chicken all baked together until melty and warm. It's one of those things where you can prep it ahead of time and pop it in the oven just before people are due to arrive. The moment they step through the door they'll be saying 'wow, what are you cooking!?'.
Jump to:
- A Craveable Dip That'll Vanish Quickly
- Ingredients and Substitutions
- How to Make Dairy-Free Buffalo Chicken Dip
- Recipe tips
- What to Serve with Buffalo Chicken Dip
- More Dip Recipes
- Recipe
Ingredients and Substitutions
Dairy-free cream cheese - Use your preferred brand here since the flavor will come through. I like Kite Hill's brand as it's creamy with a mild flavor. A good alternative would be to make my Dairy-Free Sour Cream and use that instead.
Dairy-free plain yogurt - A thick, plain yogurt adds extra tang and loosens the dip. You can go for a soy, oat, almond, or coconut-based yogurt as long as it's unsweetened and unflavored.
Buffalo hot sauce - Frank's Red Hot is the gold standard here but you can totally use your preferred hot sauce. Just make sure you're not using a pre-made 'buffalo sauce' which usually contains butter or some other fat.
Shredded chicken - I like to use a rotisserie chicken for ease, but you can also use leftover roast chicken or just shred up a few poached breasts instead.
Garlic and onion powder, dried dill and chives - An easy way to add savory depth of flavor to the sauce. Fresh garlic (finely minced) works in place of powder, if you prefer.
Green onions - A finishing garnish of thinly sliced green onions adds a nice pop of colour, but also a fresh allium flavor that cuts through the richness of the dip.
Salt.
How to Make Dairy-Free Buffalo Chicken Dip
Before you start: Preheat the oven to 375°F (190°C).
Step 1: In a large bowl, stir together dairy-free cream cheese and dairy-free yogurt until smooth and combined.
Step 2: Add buffalo hot sauce, shredded chicken, spices, and salt. Stir until everything is evenly combined.
Step 3: Spread the mixture evenly into the prepared baking dish. Bake until bubbly and warmed through, about 20-25 minutes. Let cool for a few minutes, then top with green onions before serving.
Recipe tips
- The dip can be assembled in the baking dish and stored, covered, in the fridge for up to 3 days before uncovering and baking as usual.
- Serving a large crowd? You can easily double the recipe and either bake it in two 8 x 8 or one 9 x 13-inch baking dish.
- Feel free to adjust the level of spice by using more (or less!) buffalo hot sauce.
- Allowing the cream cheese to soften first makes it blend with the yogurt more easily, meaning you won't have a lumpy base for the dip!
- Freezing isn't recommended as the cream cheese and yogurt can become grainy on thawing.
What to Serve with Buffalo Chicken Dip
- Grab a bag of plain salted potato chips, tortilla chips, or tostitos scoops.
- If you've got extra time on your hands, make a batch of Socca Chips or Savory Oat Crackers for something a bit more nutrient dense.
- A platter of fresh vegetables like carrots, peppers, and celery cut into sticks is a wonderful choice to add some fiber and crunch.
- Serve with a spoon and a pile of gem lettuce or endive leaves so people can fill their own 'boats' with the dip.
More Dip Recipes
Roasted Carrot and Turmeric Hummus
Easy Dairy-Free Spinach Artichoke Dip
Vegan Cheesy Dip with Black Beans
Easy Gluten-Free Spinach Dip (Vegan)
Love this recipe? Please consider leaving a 5-star rating on the recipe card below and let me know what you think in the comments!
Recipe
Dairy-Free Buffalo Chicken Dip
This Dairy-Free Buffalo Chicken Dip is served warm and bubbling from the oven, it's creamy, tangy, and generously packed with shredded chicken. Scoop it up with tortilla chips, veggies (if you're feeling wholesome), or maybe just a spoon! Gluten-free, dairy-free, egg-free.
Course Appetizer, Snack
Cuisine American
Diet Gluten Free, Low Lactose
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 4 servings
Calories 489kcal
Author Tessa
Ingredients
- 2 cups (8oz) dairy-free cream cheese, softened
- ½ cup dairy-free unsweetened plain yogurt
- 1 tablespoon fresh lemon juice
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon dried dill
- ½ teaspoon dried chives
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup buffalo hot sauce such as Frank's
- 2 cups cooked shredded chicken rotisserie works great
- 2 green onions thinly sliced (for serving)
Instructions
- Preheat oven to 350°F. Lightly grease a small baking dish (an 8x8 or similar works well).
- In a large bowl, stir together dairy-free cream cheese and dairy-free yogurt until smooth and combined.
- Add lemon juice, onion powder, garlic powder, dill, chives, salt, pepper, and buffalo hot sauce. Fold in shredded chicken until everything is evenly combined.
- Spread the mixture evenly into the prepared baking dish. Bake until bubbly and warmed through, about 20-25 minutes. Let cool for a few minutes, then top with green onions before serving.
Notes
Storage: Store leftovers in the baking dish, covered tightly with foil, in the refrigerator for up to 3 days. Reheating: Reheat in the baking dish, covered with foil, at 375°F for 10-15 minutes until heated through.Nutrition
Calories: 489kcal | Carbohydrates: 15g | Protein: 27g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 56mg | Sodium: 1465mg | Potassium: 302mg | Fiber: 8g | Sugar: 6g | Vitamin A: 597IU | Vitamin C: 29mg | Calcium: 138mg | Iron: 3mg
The post Dairy-Free Buffalo Chicken Dip appeared first on Salted Plains.
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