Description
Creamy, tangy, and with a little kick buffalo chicken dip is everyone’s favorite! If you love the classic but need to keep things dairy free then this recipe for my Dairy Free Buffalo Chicken Dip is for you! It’s got everything you love about the traditional dip but none of the dairy (no cream cheese here!) so it’s perfect those of us who may have food allergies (it’s gluten free, too!) or just want to try something a little different. Made with shredded chicken, tangy buffalo sauce, and a few spices and seasonings, you won’t even miss the dairy in my version!
Ingredients
Units
Scale
- 1.5 pounds boneless, skinless chicken breast
- 1 cup mayonnaise
- 1/4 cup full-fat coconut milk
- 1 cup buffalo sauce
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- sliced green onion, for serving
- celery sticks, for serving
- sliced carrots, for serving
- tortilla chips, for serving
Instructions
- Preheat the oven to 425 degrees. Add the chicken breast to a baking dish and drizzle with olive oil, salt, and pepper. Bake for 20-25 minutes or until the chicken is cooked through. When the chicken is fully cooked, remove it from the oven and use two forks to shred the meat.
- Add the mayonnaise, coconut milk, buffalo sauce, vinegar, lemon juice, garlic powder, onion powder, paprika, and salt to a mixing bowl. Whisk all of the ingredients together until well combined.
- Add the shredded chicken to the buffalo sauce mixture and stir until well combined.
- Pour the dip into a 9 inch baking dish and then bake at 425 degrees for 20-25 minutes until the dip is bubbly. Remove the dip from the oven and let cool for a few minutes before serving with your favorite veggies and chips. Enjoy!
