This Buffalo Chicken Dip is so good, you won’t even realize it doesn’t have any dairy in it! You could easily make this a vegan dip by replacing the chicken with jackfruit. I first ate jackfruit in Bali and I seriously had no idea it wasn’t pulled chicken. The things you learn when you travel the world! You could also replace the chicken with roasted cauliflower bites too!

If you are like me and you are dairy free, you probably feel a little left out when you go to gatherings and everyone is enjoying all the dips that are full of ooey gooey cheesy goodness. Well, this one is for you!

What You’ll Need

Rotisserie Chicken (jackfruit or cauliflower if vegan)
Dairy Free Cream Cheese (I like Kite Hill)
Buffalo Sauce

How to Make this Buffalo Chicken Dip

Preheat your oven to 350 degrees.

Start by pulling apart the rotisserie chicken and chopping it up into bite size pieces. If you want to make this vegan, you can find jackfruit in the refrigerated section of your grocery store or you can replace the chicken with cauliflower. This dip is very versatile.

Next, mix in the dairy free cream cheese. I love the Kite Hill brand. It’s right next to the regular cream cheese in your local grocery store.

Finally, mix in 1/2 cup of your favorite buffalo sauce. I like the Primal Kitchen brand but there are other dairy free options on the shelves. You can get Primal Kitchen at the grocery store or at a discount on Thrive Market. If you have never tried Thrive Market, I highly recommend it. I’ve been buying my pantry staples from Thrive for 9 years now. It’s a great way to save on groceries! If you would like to get 40% of your first purchase from Thrive Market, click HERE.

Once everything is mixed well, pour into an 8×8 baking dish and bake at 350 degrees for 20-30 minutes or until the dip is warmed through.

I serve with Simple Mills Organic Crackers and of course you can’t have anything buffalo without celery and carrots too. It’s also great with Siete Corn Tortilla Chips too!

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