Dairy Free Buffalo Chicken Dip
Healthy Buffalo Chicken Dip is creamy, hot, and flavorful. A quick party appetizer recipe, it's dairy & gluten free, paleo, Whole 30 and keto!
Servings: 4
Ingredients
For Dip
- 2 boneless, skinless chicken breasts (or about 2 cups shredded rotisserie chicken)
- 1 package (8 ounces) vegan cream cheese, softened (I used Kite Hill®)
- ½ cup hot sauce (I used Frank's RedHot® Original)
- ½ cup ranch dressing homemade*
- ½ cup green onions , sliced
For Serving
- 1 bag organic corn or potato chips (omit for Paleo/Whole30)
- 1 box of gluten free crackers (omit for Paleo/Whole30)
- Celery, carrot sticks, 1 sliced red pepper
Instructions
- Preheat oven to 350°F. Bake chicken breasts for 45-55 minutes or they reach an internal temperature of 165°F. Remove from oven and allow to cool. Shred.
- Add all dip ingredients (except scallions) to a large bowl. Mix. Scoop in a baking dish (I used a 2-quart 8x8 glass pan).
- Bake 15-20 minutes or until hot. Remove from oven. Sprinkle with scallions. Serve with chips, gluten free crackers and/or cut up veggies.
Notes
*To make a homemade dairy free ranch dressing, mix ½ cup paleo mayonnaise (I used Primal Kitchen’s®), 3 tablespoons unsweetened dairy free milk (I used almond), 1 teaspoon apple cider vinegar or lemon juice, 2 teaspoons dried parsley, ½ teaspoon dried chives, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon dried dill, salt and pepper to taste. Whisk together. I used the mayo, milk, lemon juice, 4 teaspoons Primal Palate®’s Garden Ranch Seasoning to make this faster/easier.