Dairy Free Buffalo Chicken Dip
This dairy free buffalo chicken dip is a crowd-pleasing appetizer or filling snack for football game days and beyond. This recipe is gluten free and just as satisfying as the real thing but made with simple, wholesome ingredients.
Ingredients
- 1 pound cooked and shredded chicken breasts about 3 cups
- 1 cup mayonnaise
- ⅓ cup cayenne-based hot sauce such as Frank's Red Hot Original
- 3 green onions, sliced plus more for garnish green part only
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- ½ teaspoon diamond crystal kosher salt if using another kind reduce by half
- ¼ teaspoon black pepper
- ¼ teaspoon celery seeds
Instructions
- Preheat your oven to 350ºF.
- In a large bowl, mix together all the ingredients until well combined. Transfer the mixture to an oven-safe shallow dish or skillet and smooth the top.
- Bake for 20 minutes or until warmed through and bubbly. Let cool for a few minutes and then serve with crackers, celery sticks, bell pepper slices, etc.
Notes
Make It Your Way: Substitutions & Variations
No mayo? - you can also use dairy-free ranch dressing, just omit the spices.
No green onions? - just omit.
No hot sauce? - you can also use dairy-free buffalo sauce, either homemade or storebought (this will make it even creamier and richer).
Make it egg-free - use vegan mayo.
Make it vegan - I haven't tried this, but for a similar texture, you could try 2 cans of artichoke hearts in water roughly chopped or jackfruit, use vegan mayo, and proceed with the rest of the recipe.