Love appetizers? Try dairy-free spinach artichoke dip , buffalo cauliflower dip, or cashew queso next!
How to Make Dairy-Free Buffalo Chicken Dip
This homemade dip is extremely easy to make and comes together in minutes! Bake it and enjoy a rich, creamy, and spicy buffalo chicken dip without dairy!
Ingredient Notes
- Shredded chicken: You can bake chicken breasts at 400°F for 20 minutes or buy rotisserie chicken.
- Paleo mayo: gives this recipe fat and flavor. It’s taking place of the shredded cheese and the creaminess from ranch dressing.
- Coconut cream or dairy-free cream cheese: you could swap this for a plant-based greek yogurt as well.
- Hot sauce:I recommend a whole30 approved brand like Frank’s Red Hot or use a dairy-free buffalo sauce like Primal Kitchen.
- Ranch spices: to give it ranch seasoning including salt, paprika, dried chives, dried dill and garlic powder.
Love buffalo chicken? Try buffalo chicken chili, buffalo chicken stuffed peppers, or buffalo chicken zucchini boats next.
Step-by-Step Instructions
- Shred the chicken.
- Mix the ingredients in a large bowl.
- Transfer to a casserole dish and bake for 20 minutes.
Serving Suggestions
- Chopped celery
- Sliced carrots or baby carrots
- Healthy crackers like Simple Mills Almond Flour Crackers or rice crackers with clean ingredients
- Tortilla chips (I like Siete)
More Dairy-Free Appetizers
- Dairy-free spinach and artichoke dip
- Buffalo chicken stuffed zucchini boats
- Guacamole
- Healthy fruit salsa
Dairy Free Buffalo Chicken Dip
This dairy-free buffalo chicken dip recipe is just as creamy, spicy, and delicious as the traditional version —without any dairy! Made with simple swaps like dairy-free cream cheese or cashew cream, it's the perfect game-day dish or party appetizer. Serve it warm with veggies, chips, or crackers for a crowd-pleasing, flavor-packed dip. Bonus: it's completely gluten-free!
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Servings: 6 servings
Ingredients
- 1 1/2 lbs rotisserie chicken shredded (about 5 cups)
- 1 cup paleo mayo made with avocado oil
- 1 cup coconut cream cashew cream, or dairy-free cream cheese (I like Kite Hill)
- 1 teaspoon garlic powder
- 1 1/2 teaspoons dried dill
- 1 ½ teaspoons dried chives or 1 tablespoon fresh chives
- 1 teaspoon paprika
- 1 tablespoon fresh lemon juice
- 3/4 cup hot sauce or buffalo sauce (I like Primal Kitchen)
- For Serving: carrot sticks, celery sticks, tortilla chips, or crackers
Instructions
- Preheat the oven to 350°F and grease a small baking dish (about 1 quart) with nonstick spray.
- Remove the skin from the chicken and shred with 2 forks.1 1/2 lbs rotisserie chicken
- Add all ingredients to a large bowl and stir to combine. Taste and add more hot sauce if desired.1 cup paleo mayo, 1 cup coconut cream, 1 teaspoon garlic powder, 1 1/2 teaspoons dried dill, 1 ½ teaspoons dried chives or 1 tablespoon fresh chives, 1 teaspoon paprika, 1 tablespoon fresh lemon juice, 3/4 cup hot sauce
- Transfer to the prepared baking dish. Bake in the preheated oven for 18-20 minutes, until the edges are slightly browned and bubbling. See recipe notes for slow cooker instructions.
- Sprinkle with green onions and serve warm with tortilla chips, fresh veggies, or crackers.
Last step! If you make this, please leave a review letting us know how it was!
Notes
Chicken Breast. I like to use rotisserie chicken, but you can use leftover chicken or follow steps to bake chicken breasts and shred it.
Ranch Dressing. Swap the dried herbs and mayo for a dairy free ranch dressing, like Primal Kitchen.
Slow Cooker. This recipe was originally published as a crock pot buffalo chicken dip. If you want to make it in the slow cooker, mix everything together in the crock pot and cook on low for 2 hours, stirring every 30 minutes.
To Store. Place leftover buffalo dip in an airtight container in the refrigerator and store for up to 4 days. Reheat in the microwave, in the crock pot, or in the oven at 350 until heated through.
Video
Nutrition
Serving: 1serving | Calories: 306kcal | Carbohydrates: 10.5g | Protein: 29.3g | Fat: 15.5g | Cholesterol: 110.8mg | Sodium: 901mg | Fiber: 1g | Sugar: 4.9g | Vitamin A: 72.5IU | Vitamin C: 22.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi…I’ve made this twice, now, with coconut cream. It’s insanely runny. Is that how it’s supposed to be? I use Chosen Foods mayo and coconut cream. Would love any tips!
Hey there! Are you weighing your chicken to make sure you’re using enough? That’s usually the problem here. Coconut cream tends to have a runnier texture than if you use a dairy free cream cheese, so maybe try slightly less next time. Are you using full fat coconut cream?
Thank you for the response. I am not weighing the chicken, which may be the problem. I did use the full fat coconut cream. The flavor is fantastic…next time I make it, I will weigh the chicken!
Can you use full fat coconut milk instead of coconut cream?
Yes you can! Just make sure you only you the cream part that separates on the top. You may need to put it in the fridge to get it to separate.
Love this recipe! I make it all the time. Do you know if it freezes well?
Thanks!
Hi Joy! You can freeze it in an airtight container for up to 3 months. Thaw it overnight in the fridge and reheat in the crock pot or on the stove!