Craving buffalo chicken dip but need it dairy free? You’re in luck. This creamy and spicy dip is made with Primal Kitchen buffalo sauce and simple feel-good ingredients. It’s rich, bold, and ready to steal the show at any party.
Why This Dip Will Steal the Show
- All the bold buffalo flavor, none of the dairy
- Quick to whip up, even on busy weeknights
- Perfect for game day or your next snack board
Let’s Talk Ingredients
This recipe is short and sweet, but each ingredient plays its part like a Southern church choir—loud, proud, and in harmony.
Shredded Chicken: I like using rotisserie chicken for that fall-apart tenderness, but leftover grilled chicken works too. Adds protein and a hearty bite that soaks up the sauce.
Primal Kitchen Buffalo Sauce: This stuff is liquid gold. It brings just the right amount of tangy heat, plus it’s paleo and Whole30 approved.
Dairy-Free Cream Cheese: Kite Hill or Miyoko’s whatever you fancy, just make sure it’s thick and dreamy. This makes the base luscious without the lactose.
Dairy-Free Ranch: Try Primal Kitchen’s version or make your own with herbs and coconut milk. It cools things down just enough to let the buffalo sauce shine.
Green Onions & Garlic Powder: Layers of flavor, y’all. The green onions add brightness, and the garlic powder gives it depth.
Dairy-Free Cheese (optional): Violife Cheddar-style shreds melt beautifully and give that classic finish.
Step-by-Step: No Fuss, All Flavor
Preheat the oven to 375°F. Grease a small baking dish lightly with avocado oil or spray.
In a bowl, mix together the dairy-free cream cheese, buffalo sauce, ranch, garlic powder, and a pinch of salt and pepper until smooth.
Fold in the chicken and most of your green onions. Stir in half of the cheese if you’re using it.
Spoon it into your dish, smooth it out, and sprinkle the rest of the cheese right on top.
Bake for 20 minutes, until everything’s warm and bubbly. Broil for the last 2–3 minutes to get that golden, slightly crispy top.
Common Pitfalls to Dodge
Even though this dairy free buffalo chicken dip is pretty forgiving, a few easy mistakes can sneak in:
- Don’t skip the full-fat cream cheese. Low-fat or runny substitutes will leave you with a watery mess.
- Don’t overbake. It’s already cooked, you just want it hot and melty.
- Don’t forget to taste. Every dairy-free product is a little different. Adjust spice or salt if needed before baking.
Pro Tips
Here’s the scoop straight from my well-used kitchen:
1. Double the batch for parties. Trust me this dish disappears faster than sweet tea on a hot day. Make two pans if you’re feeding a crowd.
2. Don’t shy away from bold seasoning. Dairy-free dips need a little extra oomph. A touch more garlic powder or a sprinkle of smoked paprika goes a long way.
3. Want it creamier? Add 2 tablespoons of plain coconut yogurt. Sounds odd, but it smooths everything together without overpowering the buffalo flavor.
4. Crockpot ready! Toss everything in a small slow cooker and warm on low for 1–2 hours. Stir occasionally. Great for keeping warm through a party.
Secret Bonus Tip Just for You
Craving crunch? Crumble some crushed smoked chickpeas or honey garlic nut clusters over the top before broiling. You get texture, flavor, and flair. It’s that little extra surprise that gets folks asking, “What’s your secret?”
Let’s Serve It Up Right
Keep it classic with tortilla chips and celery sticks, or try:
- Stuffed inside sweet mini peppers
- Dolloped on a baked potato (yes, really!)
- Layered in a collard green wrap with shredded carrots
And if you’re on the hunt for more gluten free dairy free recipes or paleo appetizers, Kismet has plenty more ideas to explore.
Dairy Free Buffalo Chicken Dip
Ingredients
- – 2 cups shredded cooked chicken rotisserie or grilled
- – 1/2 cup Primal Kitchen buffalo sauce
- – 1/2 cup dairy-free cream cheese Kite Hill or Miyoko’s
- – 1/4 cup dairy-free ranch dressing
- – 1/4 tsp garlic powder
- – 1/4 tsp black pepper
- – 1/3 cup chopped green onions
- – 1/2 cup shredded dairy-free cheese optional
Instructions
- Preheat oven to 375°F. Lightly grease a small baking dish.
- Mix cream cheese, ranch, buffalo sauce, garlic powder, and pepper in a bowl.
- Fold in shredded chicken, green onions, and half the cheese.
- Spread into baking dish and top with remaining cheese.
- Bake for 20 minutes; broil 2–3 mins until golden on top.
Notes
- Don’t skip full-fat cream cheese for consistency.
- Use crockpot for a set-it-and-forget-it version.
- Taste before baking to adjust heat.
- Garnish with crushed paleo chips for crunch.
FAQs
Is buffalo chicken dip always made with dairy?
Traditionally, yes. Most recipes lean on cream cheese, ranch, and cheddar. But with today’s dairy free cooking options, you won’t miss a thing. Using brands like Primal Kitchen, Kite Hill, and Violife brings the creamy heat without the heaviness.
Can I make this dip ahead of time?
You sure can. Mix it all together, cover, and refrigerate up to two days. Bake when you’re ready to serve. This makes party prep a breeze and lets flavors deepen overnight like magic in the fridge.
What makes this recipe paleo-friendly?
As long as you choose paleo-approved cream cheese, ranch, and mayo (like Primal Kitchen), this dip checks the box. It’s grain-free, dairy-free, and protein-packed one of those paleo snacks that actually satisfies.
Can I freeze leftovers?
Technically yes, but I don’t recommend it. The texture of dairy-free cheeses and creams can get a bit funky after freezing. It’s best enjoyed fresh or within a few days, straight from the fridge.
The Last Bite
If you’ve been craving that bold, spicy comfort of buffalo dip but couldn’t do the dairy this dairy free buffalo chicken dip is your new go-to. It’s the kind of recipe that feels like a win, whether you’re tossing it into your game day lineup or just curling up with a big ol’ bowl and some grain-free crackers on a Tuesday night. I mean, who says appetizers are just for parties?
