Dairy-Free Buffalo Chicken Dip
This Dairy-Free Buffalo Chicken Dip is served warm and bubbling from the oven, it's creamy, tangy, and generously packed with shredded chicken. Scoop it up with tortilla chips, veggies (if you're feeling wholesome), or maybe just a spoon! Gluten-free, dairy-free, egg-free.
Servings 4 servings
Calories 489kcal
Ingredients
- 2 cups (8oz) dairy-free cream cheese, softened
- ½ cup dairy-free unsweetened plain yogurt
- 1 tablespoon fresh lemon juice
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon dried dill
- ½ teaspoon dried chives
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup buffalo hot sauce such as Frank's
- 2 cups cooked shredded chicken rotisserie works great
- 2 green onions thinly sliced (for serving)
Instructions
- Preheat oven to 350°F. Lightly grease a small baking dish (an 8x8 or similar works well).
- In a large bowl, stir together dairy-free cream cheese and dairy-free yogurt until smooth and combined.
- Add lemon juice, onion powder, garlic powder, dill, chives, salt, pepper, and buffalo hot sauce. Fold in shredded chicken until everything is evenly combined.
- Spread the mixture evenly into the prepared baking dish. Bake until bubbly and warmed through, about 20-25 minutes. Let cool for a few minutes, then top with green onions before serving.
Notes
Storage: Store leftovers in the baking dish, covered tightly with foil, in the refrigerator for up to 3 days.
Reheating: Reheat in the baking dish, covered with foil, at 375°F for 10-15 minutes until heated through.
Nutrition
Calories: 489kcal | Carbohydrates: 15g | Protein: 27g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 56mg | Sodium: 1465mg | Potassium: 302mg | Fiber: 8g | Sugar: 6g | Vitamin A: 597IU | Vitamin C: 29mg | Calcium: 138mg | Iron: 3mg