Is it just me, or is the best part of any party the appetizers? The majority of the time I wind up filling up on the starters before the main course. Not only are they delicious and easy to consume, but they somehow manage to pack so much flavor into such a small bite. This dairy-free buffalo chicken dip is no exception! You and your guests will have a hard time believing it’s dairy-free and gluten-free.
If you’ve stuck around here for a while, you might have noticed a trend in these recipes—dairy-free cream cheese! Ever since discovering just how similar Miyoko’s brand cream cheese tastes to the real deal, I’ve been having fun recreating all of my favorite cream cheese-based dishes.
Not only is this a buffalo chicken dip recipe, but there is also a homemade ranch recipe included. Both dips make delicious and easy gluten-free dairy-free appetizers to serve at any gathering. These dips are a bit healthier than the traditional versions as they don’t include the dairy products the original dishes contain. These dips are a great way to dress up some chopped veggies or gluten-free crackers. They are an absolute must at any Super Bowl parties you have coming up this winter!
Ingredients Needed
To make this incredible dairy-free buffalo chicken dip for your friends and family at your next party, you’ll need the following ingredients:
- Almond milk: You’ll need 1.5 tbsp of almond milk for this recipe. I have a blog post about how to make your own almond milk if you’d like to try making it yourself at home!
- Mayonnaise: I absolutely love the Primal Kitchen Mayonnaise. Primal Kitchen has so many sauces and dressings that are Paleo and Whole 30 friendly, so you know you’re always getting clean fresh ingredients with their products. For this recipe, you’ll need 1/3 cup.
- Lemon juice: We’ll only need 1.5 tsp of lemon juice for this recipe. You should be able to get that much juice out of half a fresh lemon.
- Garlic powder: You’ll need a 1/2 tsp of garlic powder for seasoning.
- Onion powder: 1/4 tsp of onion powder will be needed for seasoning as well.
- Salt and pepper: One pinch of salt and pepper, or add to taste.
- Dill: 1 tsp of dill will be needed for this recipe. This along with the parsley and chives will give the previous ingredients the ranch flavor we’re looking to add to this dish.
- Parsley: You will also need 1 tsp of parsley for the ranch flavor. You can use fresh or dried parsley for this recipe. Whatever you have on hand will work perfectly!
- Chives: Again, you’ll need 1 tsp to complete the ranch flavor in this dish.
- Shredded cooked chicken: For this buffalo chicken dip you’ll need 2 cups of pre-cooked shredded chicken. See the recipe tips section below for my tips on how to cook the shredded chicken.
- Dairy-free cream cheese: As mentioned above, I love Miyoko’s dairy-free cream cheese. You’ll need 8 oz for this recipe, which is the amount that comes in each individual container.
- Hot sauce: Finally, to give this recipe its buffalo spice, you’ll need a 1/2 cup of hot sauce. My favorite is the linked Frank’s Red Hot sauce, but you could use any hot sauce.
Equipment Required
This recipe is very simple to make and requires minimal kitchen tools. To make this recipe yourself you’ll need the following kitchen equipment:
- Whisk
- Small bowl
- Glass baking dish
I recommend using a crockpot to make the pre-cooked shredded chicken. It’s not required, but it makes making shredded chicken incredibly easy.
For measuring you’ll need 1/4 tsp, 1/2 tsp, 1 tsp, 1/3 cup, 1/2 cup, and 1 cup.
How to Make this Recipe
To make this easy buffalo chicken dip follow the step-by-step instructions below.
First, preheat the oven to 350 F.
Next, add all of the ranch ingredients (almond milk through chives) to a small bowl and whisk together until well combined.
Then, mix the ranch and remaining ingredients together in a large bowl until well combined.
Finally, transfer the mixture to a glass baking dish. Bake in the preheated oven for 20 minutes.
Garnish with parsley or green onions and serve warm with chips, crackers, and veggies.
Recipe Tips
Answering any questions you may have about this simple and delicious dairy-free buffalo chicken dip. If you don’t see the answer to your question below feel free to leave a comment!
How to Make the Pre-Cooked Shredded Chicken
I find that chicken is the easiest to shred when it’s been cooked in a slow cooker. To do this you’ll simply add the chicken to the crockpot/slow cooker along with 1/2 cup of chicken broth and some salt and pepper and set on high for 4 hours. Once the chicken is cooked, it will be nice and juicy and shred easily with two forks. I’ve heard using a hand mixer to shred the cooked chicken does the job even faster! Either way, using a crockpot to cook the chicken is by far the easiest way to make shredded chicken.
What to Serve this Buffalo Chicken Dip with
Buffalo Chicken dip pairs nicely with carrots, celery, tortilla chips, and crackers. My favorite crackers to use are the Simple Mills Almond Flour Crackers. These crackers are a really great grain-free option. Eating this dip on top of carrots and celery is also an amazing way to dress up some veggies.
Making Ranch Dressing
Believe it or not, when you whisk together the almond milk through chives ingredients, you’re just making ranch dressing to add to this recipe. If you’d like to only make ranch dressing, it’s as easy as mixing those ingredients together until well combined and serving. The ranch will keep up to 1 week in the refrigerator in a sealed container.
Dairy-Free Buffalo Chicken Dip
Ingredients
- 1.5 tbsp almond milk
- 1/3 cup mayonnaise
- 1.5 tsp lemon juice
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1 pinch salt and pepper
- 1 tsp dill
- 1 tsp parsley
- 1 tsp chives
- 2 cups chicken cooked and shredded
- 8 oz dairy-free cream cheese
- 1/2 cup hot sauce
Instructions
- Preheat the oven to 350 F.
- Add all of the ranch ingredients (almond milk through chives) to a small bowl and whisk together until well combined.
- Mix the ranch and remaining ingredients together in a large bowl until well combined.
- Transfer the mixture to a glass baking dish. Bake in the preheated oven for 20 minutes.
- Garnish with parsley or green onions and serve warm with chips, crackers, and veggies.
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Rich Clement says
Absolutely delicious. Looking forward to having this again on Super Bowl Sunday!
madeofeverythingnice says
It will definitely be on the menu for super bowl Sunday!