Ready for a game-changing dip that no one will believe is dairy-free? This dairy free buffalo chicken dip is creamy, spicy, and packed with bold buffalo flavor—all without the dairy! It’s the perfect addition to any gathering, especially during football season. Serve it warm alongside chips, crackers, or fresh vegetables, and observe how quickly it is enjoyed—its exceptional flavor ensures it will be a favorite among guests.
This buffalo chicken dip (dairy free) is just as rich and creamy as the traditional version, thanks to a blend of dairy-free swaps that don’t compromise on taste. Using dairy-free cream cheese and a plant-based ranch alternative, this dip still has that classic tang and creaminess that makes it irresistible. If you’re making it for a party, game night, or casual get-together, it’s a foolproof way to bring bold flavors to the table.
If you’re looking for a traditional buffalo chicken dip instead, simply swap out the dairy-free ingredients for regular cream cheese, cheddar, and ranch dressing. Or, if you want more buffalo-inspired appetizers, try making Buffalo chicken wontons or Buffalo chicken bomb biscuits instead.
Content Covered Here
Why We Love this Dairy-Free Buffalo Chicken Dip
- It packs in all the bold, classic buffalo chicken flavor you love – without a drop of dairy!
- This is a one-skillet wonder!
Everything comes together in the skillet, and if you have cast iron, that’s even better—it goes from stovetop to oven, and it’s perfect for locking in those rich flavors! - Save time and stress when entertaining with this make-ahead recipe!
Prep it in advance, pop it in the fridge, and simply bake it right before your guests arrive for a warm, creamy appetizer that’s ready to dip into.
Ingredient Notes and Substitutions
- Cooked chicken: use rotisserie chicken or learn how to cook shredded chicken in our enchilada recipe. Our easy guide on how to make instant pot chicken breasts shredded is great for this too!
- Avocado or vegetable oil: I prefer using avocado oil but use your preferred cooking oil.
- Cream cheese: dairy-free or regular cream cheese, but avoid fat-free or reduced-fat cream cheese for the creamiest buffalo cheese dip. I used Violife for the dairy-free vegan cream cheese and cheddar cheese.
- Sharp cheddar cheese: dairy-free or regular dairy sharp cheddar. You can also use half cheddar and half mozzarella cheese, or a mixture of cheddar and Colby Jack or Monterey Jack cheeses! I recommend shredding your own cheese. Packaged shredded cheese contains anti-caking ingredients that will inhibit the cheese from melting and give you that cheese pull everyone loves!
- Frank’s original hot sauce: or your favorite hot sauce.
- Mayonnaise: use a high-quality mayonnaise to ensure the ingredients don’t separate during baking.
- Ranch dressing : I used Hidden Valley Plant-Based Ranch for the ranch dressing, but you can use your preferred brand or see recipe card notes to make our homemade ranch dressing substitute.
- Seasonings and herbs: dried dill is such an underrated seasoning! But it lets the flavor pop in this buffalo cheese dip. Garlic and onion powder add depth and richness in flavor that salt and pepper alone can’t provide.
- Green onion: don’t skip the sliced green onion! The vibrant green adds a fresh pop of color to this cheesy appetizer and brings a tangy, spicy kick that takes the flavor to the next level.
Use any leftover shredded chicken in these easy recipes: honey mustard chicken Crock Pot, rotisserie chicken BBQ sliders, chicken stove top stuffing casserole
Recipe Variations
- Buffalo dip without ranch dressing: use blue cheese dressing instead of ranch dressing. We’ve also included instructions for making homemade ranch dressing seasoning.
- Crock pot buffalo chicken dip: Place all the ingredients in a slow cooker and set to high for two hours, stirring every 30 minutes. Reduce the temperature to warm until ready to serve.
🎯Pro Tip: how to make shredded chicken for buffalo dip
Here’s a kitchen hack you’ll wish you knew sooner! You can shred poultry in just 15 seconds using a mixer. Add your boneless poultry (like chicken breasts) to your mixing bowl. Then attach the wire or flat beater, set it to low speed, and let the mixer do the work—no more tedious shredding by hand.
Equipment Used in this Recipe
- Skillet
- Baking sheet or casserole dish – optional if you use an oven-safe skillet rated for 400ºF.
How to Make Buffalo Chicken Dip (Dairy Free)
- Preheat the oven to 400° F.
Add the onions and avocado oil to the skillet and saute over medium heat. Saute for 3 to 4 minutes, stirring frequently until the onions become translucent.
- In the skillet, stir in the cream cheese, cheddar cheese, hot sauce, mayonnaise, ranch dressing, and seasonings. Mix until everything has melted and come together and is creamy. Add the chicken to the skillet and mix until it’s well-coated.
- If your skillet isn’t oven-rated to 400ºF, transfer the chicken buffalo dip to the baking dish and bake at 400ºF for 20 minutes. After 20 minutes, stir, then bake for five more minutes.
Remove the dairy free buffalo chicken dip from the oven. Stir it again and let it sit for 10 minutes to thicken.
- Before serving, sprinkle the sliced green onion on top of the easy buffalo chicken dip.
Serving Suggestions
This dairy-free buffalo chicken dip is a must-have for game day! Serve it alongside wings for a spicy, flavor-packed appetizer spread, or pair it with crispy tortilla chips, celery, and carrot sticks for a classic dip experience. Looking for a heartier option? Spoon it over baked chicken thighs for a creative twist on buffalo flavors. For an extra kick of heat, drizzle with more buffalo wing sauce just before serving. No matter how you enjoy it, this buffalo chicken dip (dairy free) will taste amazing and be the MVP of your next gathering!
Looking for more appetizers to pair with this dip? Check out our list of food for parties, for delicious and easy-to-make snacks perfect for any gathering!
Recipe FAQs
Absolutely! Here’s how you can make your own dairy-free homemade ranch dressing mix: Stir together 1 tablespoon garlic powder, 1 teaspoon dried parsley, 1 teaspoon dried chives, 2 teaspoons onion powder, 1 teaspoon dried dill.
You can keep the leftovers in an airtight container in the refrigerator for up to 3 days.
Yes! Place all the ingredients in a slow cooker and set to high for two hours, stirring every 30 minutes. Reduce the temperature to warm until ready to serve.
Reheat in the microwave at 50% heat for 1 minute, stirring between, until heated through. Or cover with foil and bake at 350ºF for 15-20 minutes until heated through.
Yes, you can. Use an equivalent amount of drained chicken, about 3 cups, and I recommend rinsing it and draining it in a colander before using it to keep your dip from being too salty.
More Appetizer Dips To Love…
If you tried this dairy-free buffalo chicken dip recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Dairy Free Buffalo Chicken Dip
Equipment
- skillet
- baking sheet or casserole dish - optional if you use an oven-safe skillet rated for 400ºF.
Ingredients
- 1 ½ pounds chicken cooked and shredded (about 3 cups). See notes below to use canned chicken.
- ½ cup yellow onion chopped
- 1 teaspoon avocado oil
- 8 ounces dairy-free cream cheese softened
- ¾ cup dairy-free cheddar cheese shredded; or mozzarella cheese, Colby jack, or Monterey jack.
- ¾ cup Frank’s Original Hot Sauce
- ½ cup mayonnaise
- ½ cup dairy-free ranch dressing (see notes below for homemade ranch seasoning)
- 1 teaspoon garlic powder
- ½ teaspoon onion pepper
- ½ teaspoon black pepper
- ½ teaspoon dried dill
- ½ teaspoon paprika
- ¼ cup green onion sliced
Instructions
- Preheat the oven to 400° F.
- Add the onions and avocado oil to the skillet and saute over medium heat. Saute for 3 to 4 minutes, stirring frequently until the onions become translucent.
- Stir the cream cheese, cheddar cheese, hot sauce, mayonnaise, ranch dressing, and seasonings together in the skillet. Mix until everything is creamy and melted. Add the chicken to the skillet and mix until it's well-coated.
- If your skillet isn't oven-rated to 400ºF, transfer the chicken buffalo dip to an 8 x 8 or 9 x 9 baking dish and bake at 400ºF for 20 minutes. Bake at 400ºF for 20 minutes.
- After 20 minutes, stir the dip and bake for another 5 minutes.
- Remove the dip from the oven. Stir again, and allow it to sit for 10 minutes to thicken.
- Top with the green onions before serving. Serve with chopped vegetables like celery sticks, sliced carrots or cucumbers, a sliced baguette, bread cubes, crackers, or Fritos corn chips.
Notes
- Can I make this without a dry ranch dressing mix? Absolutely! Here’s how you can make your own dairy-free homemade ranch dressing mix: Stir together 1 tablespoon garlic powder, 1 teaspoon dried parsley, 1 teaspoon dried chives, 2 teaspoons onion powder, 1 teaspoon dried dill.
- How do I store leftovers? You can keep the leftovers in an airtight container in the refrigerator for up to 3 days.
- Can I make this dairy-free buffalo chicken dip in the Crock Pot? Yes! Place all the ingredients in a slow cooker and set to high for two hours, stirring every 30 minutes. Reduce the temperature to warm until ready to serve.
- How do I reheat this? Reheat in the microwave at 50% heat for 1 minute, stirring between, until heated through. Or cover with foil and bake at 350ºF for 15-20 minutes until heated through.
- Can you use canned chicken in the recipe? Yes, you can. Use an equivalent amount of drained chicken, about 3 cups, and I recommend rinsing it and draining it in a colander before using it to keep your dip from being too salty.
- Buffalo Dip without ranch dressing: To make dairy-free homemade ranch dressing mix, stir together 1 tablespoon garlic powder, 1 teaspoon dried parsley, 1 teaspoon dried chives, 2 teaspoons onion powder, and 1 teaspoon dried dill.
- Crockpot Buffalo Chicken Dip: Place all the ingredients in a slow cooker and set to high for two hours, stirring every 30 minutes. Reduce the temperature to warm until ready to serve.
- Here’s an easy way to shred your chicken: Add the boneless, cooked chicken to your mixing bowl. Attach the wire or flat beater, set it to low speed, and let the mixer do the work—no more tedious shredding by hand. Or use our recipe – Instant Pot Shredded Chicken!
- To use canned chicken, Use an equivalent amount of drained chicken, about 3 cups. I recommend rinsing and draining it in a colander to prevent your dip from being too salty.
- Store leftovers in an air-tight container in the fridge for up to 3 days.
- Reheat in the microwave at 50% heat for 1 minute, stirring between, until heated through. Or cover with foil and bake at 350ºF for 15-20 minutes until heated through.
Nutrition
Save This Recipe!
Enter your email below, and we'll send the recipe straight to your inbox.
Matthew says
We made this dip for a football tailgate and it was gone so fast!