Can we all agree that buffalo chicken dip is the king of all party snacks? If you’re that person that brings buffalo chicken dip, you’re automatically the MVP of the gathering. Buffalo chicken dip is one of my all time favorite dips, so it was about time I made my own version. This dip is dairy free, gluten free, sugar free and paleo! I used my favorite dairy free cream cheese and dairy free ranch dressing to make it work, so feel free to use any kind you’d like. Of course, you could make this with non-dairy-free ingredients as well and it will be delicious!

Paleo Buffalo Chicken Dip Ingredients

Shredded Chicken: There are many ways to get shredded chicken for this buffalo chicken dip. My personal favorite way is to bake two chicken breasts covered in extra buffalo sauce in the oven for about 25 minutes, then shred it up. If you’d like an even easier way, just use a store-bought rotisserie chicken. Even canned chicken will work for this recipe.

Dairy-Free Cream Cheese: I know dairy-free cream cheese can be hit or miss in many instances. I’ve had some good ones and some very, very bad ones. After testing quite a few I will say my favorite dairy-free cream cheese is Kite Hill almond milk cream cheese. It’s super creamy and melts perfectly for the dip. If you have a brand you love, use whatever you like!

Buffalo Sauce: Buffalo sauce is of course the star of our buffalo chicken dip. I really haven’t met a buffalo sauce I didn’t like – you can’t go wrong! There’s always the classic Frank’s Red Hot wing sauce, which I often use. Additionally, I’m a huge fan of The New Primal’s medium buffalo sauce; it’s next level!

Dairy-Free Ranch: I’ve also had many dairy-free ranch dressings that I don’t love, but I have found success with the Primal Kitchen avocado oil ranch dressing. That’s what I use for this recipe, but feel free to use whatever you like. The ranch will make the dip extra creamy, but you could opt to add extra softened cream cheese if you’d prefer not to use it.

Dairy-Free Mozzarella: Using some dairy-free mozzarella is completely optional for this recipe but can add some extra cheesiness to the dip. If you’d like to top off the dip with some cheese I like to do that too. I’ve found that my favorite dairy-free cheese is Trader Joe’s cashew shreds, but I know there are so many great ones out there.

Spices: The spices you’ll need for this recipe are very simple, you just need salt, black pepper and garlic powder. The spices bring out the flavors of the dip and season the chicken. You can get create and add extra spices if you’ll like; I like to add an extra dash of cayenne pepper for more spice.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!

PALEO BUFFALO CHICKEN DIP

Recipe by Jenn Lueke

5.0 from 3 votes

Servings

–

4-6

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

2 cups shredded cooked chicken breast
8oz dairy free cream cheese
1/2 cup buffalo sauce
1/2 cup dairy free ranch dressing
1/2 cup dairy free shredded mozzarella (optional)
1 tsp salt
1 tsp black pepper
1 tbsp garlic powder

Directions

Preheat oven to 350 degrees and spray a baking dish or square pan with oil.
Cook the chicken and shred it if it is not precooked, then set aside. Add the cream cheese to a large bowl and microwave it in 30-second increments until it is completely softened.
Add the buffalo sauce, dairy-free ranch, dairy-free mozzarella (if using), salt, pepper and garlic powder to the bowl and mix everything until combined.
Fold in the shredded chicken and mix again to combine. Transfer the mix to the prepared baking dish and press down to evenly spread the dip in the dish.
Top with extra dairy-free mozzarella if desired, then bake for 20-25 minutes, until the sides are browning and slightly bubbling.
Remove the dip from the oven, let cool for a few minutes and serve immediately for best results. Store in the refrigerator for up to five days in an airtight container and reheat in the microwave.