This Dairy-Free Buffalo Chicken Dip is seriously the best buffalo chicken dip recipe ever. I remember making it all the time before I went dairy free and it was like a clear flashback when taking my first bite of it. It's a classic tasting buffalo chicken dip recipe and not even the dairy-free substitutes can change that.
This recipe was inspired by Jessica Randhawa's highly reviewed buffalo chicken dip recipe on her blog theforkedspoon.com. I put my own spin on it and made it dairy free of course! This recipe is also low carb and naturally gluten free, but can also be made egg free and soy free as well. Keep reading to find out more!
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Chicken breasts- you can use raw chicken breasts and boil them, or go for a short cut and shred up some of the white meat of an already cooked rotisserie chicken! If you enjoy using canned chicken, you can go ahead and use it. But nothing beats cooking it yourself!
Dairy-free cream cheese- I use Tofutti brand, but you can use your favorite tasting one!
Dairy-free ranch dressing- I use Sir Kensington's classic ranch dressing. I think it tastes just like one with dairy would. I love it! My husband likes it too and he is not dairy free, but he is in fact a ranch snob!
Franks RedHot Sauce- I have always used Franks RedHot Sauce in buffalo chicken dip and, really, it's always been my go-to hot sauce!
Ground black pepper
Green onions- these are totally optional!
Egg-free options- If you need a dairy and egg free ranch dressing you can use Hidden Valley's Plant Powered Dairy-Free Ranch. This ranch is NOT soy free.
Soy-free options- Daiya's Homestyle Ranch Dressing is dairy, egg, soy and gluten free! And pretty tasty too!
If you're also soy free, you'll of course need a dairy and soy-free cream cheese. Miyoko's Creamery Organic Vegan cream cheese is dairy, soy and nut free. The Toffuti cream cheese I use is NOT soy free.
Place the chicken breasts in a pot of boiling water and cover with a lid. Let it boil for about 30-35 minutes or until completely cooked.
Once finished, remove from the water and let it cool before handling.
In a sauce pan over medium-low heat, add some of the softened non-dairy cream cheese, the dairy-free ranch and hot sauce. Mix well while working out the lumps of cream cheese with the back of a spoon (takes about 2-3 minutes to fully melt and combine).
Mix in the spices.
Shred the chicken and mix into the sauce.
Pour the contents into a lightly oiled 9x9 casserole dish.
Bake at 350°F for about 10-15 minutes.
Leftovers will last in the fridge in an airtight container for 3-4 days.
❓Frequently Asked Questions
A lot of people have said that buffalo chicken dips are just greasy. Which is true. A lot of them are! They have a high fat content and the oils begin to separate when cooked for a long time.
But how do you make your buffalo chicken dip NOT greasy? Don't over bake it! If you bake it too long, it will get real greasy real quick! This goes for any buffalo chicken dip, dairy free or not.
In fact, in this recipe everything should already be cooked and then warmed over the stove. And there's no shredded "cheese" included. So nothing needs to melt. Therefore, you technically don't have to bake it and can serve as is, warm. But, we bake it just enough to get a little extra creaminess, a nicer color, and to help it keep warm longer without getting to the point where the oils begin to separate.
Yes. But I recommend melting the sauce over the stove as normal, mixing in the shredded chicken and spices, and then adding it to the crockpot to be left on warm, not low.
The reason I recommend avoiding cooking it on low is because you'll run into the chance of it overcooking. If that happens, the oils will separate and your chicken dip will look greasy. The warm setting works much better, as it's just keeping it warm and ready to serve for longer periods of time!
You can prepare the dip and place it in the oiled casserole dish the night before you need to serve it. Cover the casserole dish with a lid or wrap it tightly in plastic wrap or aluminum foil, and store it in the refrigerator. When ready to bake, remove the covering off the dish and bake it at 350 degrees Fahrenheit for about 15 minutes until warmed. Be careful not to bake it for too long so the oils do not separate.
Yes. You can keep it frozen in a freezer safe, airtight container for up to a couple of months. When ready to serve, just use the defrost setting on your microwave until completely thawed. Once it's thawed you can quickly warm it there in the microwave.
If you need to thin out your dish of chicken dip, you can use a tablespoon at a time of your favorite tasting unsweetened/unflavored plant milk. However, I would personally opt for melting more dairy-free cream cheese in it for a creamier consistency.
The ingredients that go in buffalo chicken dip are typically gluten free. However, it's always a good idea to check ingredient labels, especially on ranch dressings.
Other Dairy-Free Dips You May Like
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Dairy-Free Buffalo Chicken Dip
- 3-4 cups shredded chicken breasts roughly 3 large boneless, skinless chicken breasts **see notes
- 8 ounces dairy-free cream cheese softened
- 1 cup dairy-free ranch dressing
- ½ cup Franks RedHot Sauce original
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
- green onions for topping optional
- Place the chicken breasts in a pot of boiling water and cover with a lid. Let it boil for about 30-35 minutes or until completely cooked.
- Once finished, remove from the water and let it cool before handling.
- In a sauce pan over medium-low heat, add some softened non-dairy cream cheese, the ranch and hot sauce. Mix well while working out the lumps of cream cheese (takes about 2-3 minutes to fully melt and combine).
- Mix in the spices.
- Shred the chicken and mix into the sauce.
- Pour the contents into a lightly oiled 9x9 casserole dish and bake at 350°F for about 10-15 minutes.
- Serve warm and enjoy!
**Note: Nutrition label is just an estimate. Amounts may vary based on products you use.