Description
This gluten-free buffalo chicken dip is creamy, rich and perfect as a dipping sauce alongside vegetable crudités, crackers or breadsticks. Great as an appetizer or finger food for gatherings and parties. Totally dairy-free too.
Ingredients
- 2 cups cooked and shredded chicken (approx. 6 oz.)
- 4 tablespoons gluten-free hot sauce
- 5 tablespoons dairy-free cream cheese
- 2 tablespoons mayonnaise
- 2 cups shredded dairy-free mozzarella cheese
- 3 tablespoons chopped green onion
- 3 tablespoons dairy-free ranch dressing
Instructions
- Preheat Oven: Preheat the oven to 380F.
- Mix Chicken with Hot Sauce: Place the shredded chicken in a saucepan or skillet, then add the hot sauce and mix. Cook on low heat for 5-6 minutes, stirring occasionally.
- Add Ranch Dressing and Cream Cheese: Add ranch sauce and cream cheese to the saucepan. Mix thoroughly and heat for another 2 minutes.
- Add Shredded Cheese: Add half of the shredded mozzarella cheese and stir, then heat for 2 more minutes, stirring.
- Transfer to Baking Dish: Transfer the mixture to a 9”x 13” baking pan.
- Top with Remaining Cheese: Top with remaining shredded mozzarella cheese.
- Bake Until Golden: Place the baking dish in the oven and bake for 20 minutes or until the cheese is light brown and bubbly.
- Serve and Enjoy: Serve buffalo chicken dip hot, along with gluten-free crackers, breadsticks, or carrot and celery sticks.
Notes
Shredded Chicken: I used cooked and shredded chicken breast, but you can use any type of chicken you prefer. If you prefer, you may also use shredded rotisserie chicken for convenience sake.
Hot Sauce: I used gluten-free hot sauce to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use normal hot sauce instead.
Cream Cheese: I used dairy-free cream cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use normal cream cheese instead.
Mayonnaise: Mayonnaise adds extra creaminess and tanginess to the dip. If you are allergic to eggs, you may use egg-free mayonnaise instead.
Shredded Mozzarella Cheese: I used dairy-free shredded mozzarella cheese to keep this recipe lactose-free. If you are not lactose-intolerant, go ahead and use normal mozzarella cheese instead!
Green Onions: A sprinkle of green onions adds extra flavor and color. Alternatively, you may also use chopped fresh chives if you prefer.
Ranch Dressing: I used dairy-free ranch dressing to keep this recipe dairy-free. If you are not lactose-intolerant, go ahead and use normal ranch dressing instead.
Storing/Freezing: To store, place the dairy-free buffalo chicken dip in an airtight container and store for up to 5 days in the refrigerator. To freeze, place the chicken dip in a freezer-safe container or freezer bag and freeze for up to 2 months. Let thaw completely overnight in the refrigerator before using.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dips
- Method: Baking
- Cuisine: American
