Dairy Free Buffalo Chicken Dip

5 from 1 vote

This dairy free buffalo chicken dip is creamy, spicy, and packed with bold flavor! Try this buffalo chicken dip (dairy free) for game day snacks.

Prep Time10

Cook Time25

Total Time45

Course: Appetizer

Cuisine: American

Keyword: dairy-free, dip recipes, cream cheese dip, cream cheese appetizer, buffalo chicken dip, easy buffalo chicken dip

Servings: servings

Calories: 281kcal

skillet
baking sheet or casserole dish optional if you use an oven-safe skillet rated for 400ºF.

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

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.

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.

Recipe Variations:

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.

Storing Instructions:

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.