The Best Creamy Buffalo Chicken Dip (Dairy-Free, Gluten-Free, No Mayo)
This allergy-friendly creamy buffalo chicken dip is a dairy-free, gluten-free, mayo free version of this timeless, delicious classic, perfect for game night, game day, or snacking.
Ingredients
- 1 7-ounce container dairy-free cream cheese Different brands vary in weight, anything close in weight will work
- 1 cup dairy-free ranch dressing Use my dairy-free ranch recipe linked above or use a store-bought D/F ranch like Primal Kitchen
- 2 cups cooked diced or shredded chicken
- 1/2 cup hot sauce Franks Red Hot Original is D/F and G/F
- 2 cups shredded dairy-free cheddar cheese
Instructions
- Preheat the oven to 350° F.
- Prepare the cream cheese mixture: Scoop the dairy-free cream cheese into a saucepan. Add the dairy-free ranch. Heat over low-medium heat, stirring often, until most of the cream cheese is melted. A few lumps are fine. Remove from heat.
- Assemble the chicken layer:Place the diced/shredded chicken into an 8x8-inch casserole dish (or similar size dish). Drizzle hot sauce over the chicken.
- Add the ranch/cream cheese mixture and cheese:Pour the melted ranch and cream cheese mixture evenly over the chicken. Sprinkle the dairy-free cheddar cheese evenly over the top.
- Bake:Bake for 20 minutes. Remove the dish from the oven and use a fork to gently break up the melted cheese layer just enough so that some of the ranch/cream cheese mixture and hot sauce comes through. Do not stir everything together —only break the top cheese layer. See video above demonstrating this.
- Finish Baking:Place back into the 350°F oven uncovered for an additional 10 minutes, or until the cheese is golden brown.
- Let rest:Let dip rest for 5-10 minutes before serving.
Notes
- Leftovers need to be stored in the fridge and consumed within 3-4 days.
- Make it a day ahead and warm it in the oven before serving. Reheating instructions—Bake uncovered for 15-20 minutes at 350°F.
- Add more hot sauce for a spicier dip or less for an even milder dip.
