Dairy-Free Buffalo Chicken Dip
Kayla
This is the best Dairy-Free Buffalo Chicken Dip. It has a classic taste that not even the dairy-free substitutes can change. Serve it up as an impressive appetizer for your friends and family!
Prep Time 3 minutes mins
Cook Time 48 minutes mins
Total Time 51 minutes mins
Course Appetizer
Cuisine American
Servings 6
Calories 410 kcal
- 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
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!
- 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.
Calories: 410kcalCarbohydrates: 5gProtein: 19gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 1156mgPotassium: 171mgFiber: 1gSugar: 1gVitamin A: 29IUVitamin C: 1mgCalcium: 10mgIron: 1mg
Keyword dairy free buffalo chicken dip