This Dairy-Free Buffalo Chicken Dip is seriously the best buffalo chicken dip recipe ever. It tastes just like the dairy version, and not even the substitutes can change that. In this post, I'll teach you how to make it with step-by-step instructions, and give you product recommendations so that you can impress your friends and family!
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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📝Ingredient Notes
- 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, go ahead and use it.
- 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. He is not dairy free, but he is a ranch snob!
- Franks RedHot Sauce: I have always used Franks RedHot Sauce in buffalo chicken dip. It's always been my go-to hot sauce!
🥚Substitutions
- 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!
- 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.
🔪Instructions
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.
🧊Storing
Leftovers will last in the fridge in an airtight container for 3-4 days.
❓Frequently Asked Questions
Buffalo chicken dip has a high fat content and the oils begin to separate when cooked for too long. The trick is not to over-bake it. This goes for any buffalo chicken dip, dairy free or not.
In this recipe, everything is already cooked and then warmed over the stove. There's no shredded "cheese" included, so nothing needs to melt. Therefore, you technically don't have to bake it and can serve warm, as is. I like to bake it just enough to get it a little extra creamy, 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 become 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-based 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 & Appetizers You May Like
- Dairy-Free Spinach Artichoke Dip
- The Best Vegan Cheese Sauce
- Guacamole without Onions
- Dairy-Free Nachos
- Honey Lemon Pepper Wings
⭐️Before you go! If you loved this recipe for my Dairy-Free Buffalo Chicken Dip, leave a review and share it with me! I love to hear from you.
📖 Recipe
Dairy-Free Buffalo Chicken Dip
Ingredients
- 3 to 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
Instructions
- 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!
Notes
- If you like a meatier buffalo chicken dip, use about 4 cups of shredded chicken. If you like more of a creamier, and just a little less meaty buffalo chicken dip, use about 3 cups of chicken.
- I wouldn't bake this buffalo chicken dip for any longer than 15 minutes! The oils will start to separate and it will become greasy. A good range should be between 10 to 15 minutes in the oven.
Nutrition
Note: The nutrition label is just an estimate. Amounts may vary based on products you use.
Kristin says
The instructions say to mix cream cheese, ranch, hot sauce and mayo together, but in the ingredient list, there isn't mayo listed.
Kayla says
Hi, Kristin! Thank you for pointing that out! Mayo is not supposed to be part of this recipe. It is now updated. Sorry for the confusion!
Kylee says
Could I do this in a crockpot??!
Kayla says
I haven't tried this in the crockpot yet, so I can't say for sure how it will turn out. I would just be careful not to overcook it or the oils will separate and cause it to look greasy! If you decide to try it in a crockpot, you'll have to report back and share how it turned out!