Cheesy and irresistibly gooey, this Buffalo Chicken Dip is creamy, flavorful, and perfect for dipping, dunking, or scooping.
This dairy-free version is an excellent option for gatherings, game day, or casual entertaining. Serve it hot from the oven with corn chips, pita chips, carrot sticks, and celery for a crowd-pleasing appetizer.
Whether you follow a dairy-free diet or not, this dip delivers rich texture and bold flavor thanks to modern nondairy cream cheese and shredded cheeses. If you prefer, you can substitute equivalent amounts of regular cream cheese and cheeses.
What are non dairy cheeses made of?
Non-dairy cheeses can be made from a variety of bases such as soy, nuts (like cashews), seeds, coconut, root vegetables, or legumes. Their textures and flavors vary by brand and formulation.
Why You’ll Love This Buffalo Chicken Dip Recipe
Creamy: Dairy-free cream cheese and shredded cheeses create a luscious, satisfying texture.
Versatile: Serve hot for parties, pack it for lunches with chips or tortillas, or wrap leftovers in a tortilla for a quick lunch.
Adaptable: Swap cheeses, omit the chicken for a vegetarian version, or add heat to suit your taste.
Easy: Simple assembly and a short bake time make this a no-fuss recipe.
Ingredients
- Chicken – 2 cups cooked, shredded (rotisserie or cooked breast).
- Cream cheese – 8 oz dairy-free plain cream cheese (or regular if not dairy-free).
- Hot sauce – 1/2 cup, use your favorite dairy-free, gluten-free hot sauce for flavor and heat.
- Sour cream – 1/2 cup dairy-free sour cream or plain yogurt if preferred.
- Cheddar cheese – 1 cup shredded, dairy-free or regular; divide into two halves (1/2 cup to mix, 1/2 cup to top).
- Mozzarella cheese – 1/2 cup shredded, dairy-free or regular.
- Scallions – Chopped, for garnish.
Note: If dairy isn’t a concern, replace nondairy cheeses with equal amounts of regular cheeses.
How To Make This Buffalo Chicken Dipping Sauce
Step 1: In a large bowl, combine the shredded chicken, cream cheese, sour cream, and hot sauce. Stir in half of the shredded cheddar and all of the mozzarella. The mixture will be thick.
Step 2: Transfer the mixture to a cast iron skillet or a baking dish and sprinkle the remaining cheddar on top.
Step 3: Bake at 350°F for 30 minutes until bubbly and warmed through. Garnish with chopped scallions and serve with tortilla chips, carrots, and celery.
Tips and Variations
Change the cheese: Try different vegan or regular cheese blends. A mix of white and yellow cheeses adds depth; nutritional yeast can boost “cheesy” flavor.
Add more spice: Mix in a chipotle in adobo, red pepper flakes, or chopped jalapeños for extra heat.
Make it vegan: Replace shredded chicken with canned beans or chickpeas and use vegan cheeses and sour cream.
Kitchen tools used to make this recipe
A cast iron pan or a baking dish works well for baking and serving. A 10–11 inch skillet or a similarly sized ovenproof dish is ideal. Measuring cups and a mixing bowl will make assembly quick and easy.
Make Ahead and Storage
Make Ahead: Assemble the dip and store it unbaked in the refrigerator for up to 24 hours, then bake when ready to serve. Or bake in advance and refrigerate for up to 3 days.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze the dip for up to 3 months, though the texture may change slightly after thawing.
RECIPE TIP
If you have leftover cooked chicken, use it here. Thaw frozen chicken in the fridge overnight, shred, and add it to the dip for convenience.
Looking for more appetizer and snack recipes?
- Crispy oven roasted potatoes make a tasty appetizer and side dish.
- Chili cheese nachos, ground beef taco dip, smoked salmon dip, and salmon stuffed mushrooms are all excellent party options.
- Whipped feta dip is another creamy, tangy favorite that pairs well with vegetables or crackers.
Buffalo Chicken Dip Recipe
Ingredients
- 2 cups chicken shredded rotisserie
- 8 oz cream cheese dairy-free
- 1/2 cup hot sauce DF, GF
- 1/2 cup sour cream dairy-free
- 1 cup cheddar cheese shredded, dairy-free
- 1/2 cup mozzarella cheese shredded, dairy-free
- scallions, green onion
Instructions
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Add chicken, cream cheese, sour cream, and hot sauce to a large bowl.
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Stir in 1/2 cup cheddar and all mozzarella.
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Mix well—the mixture will be thick.
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Transfer to a cast iron skillet or baking dish.
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Top with remaining 1/2 cup shredded cheddar.
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Bake at 350°F for 30 minutes.
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Garnish with scallions and serve with chips and vegetables.
Nutrition
Carbohydrates: 4g |
Protein: 9g |
Fat: 93g
Nutrition information is automatically calculated and should be used as an approximation.