This creamy, spicy dip pulls together shredded chicken, a punchy blend of hot sauce and smoked paprika, and rich coconut milk into a bubbling, oven-baked layer that browns beautifully on top. The cream cheese base whips up silky-smooth in minutes, and folding in melty shredded cheddar before baking gives every scoop that classic stretchy, gooey pull. A scatter of fresh green onions on top adds a little brightness and crunch right before serving. It bakes up golden and bubbling around the edges in under half an hour, making it an easy party centerpiece or game-day staple. Serve it warm with crisp celery sticks and sturdy tortilla chips for scooping, and it's a solid pick for a gluten free spread without anyone feeling like they're missing out.
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Learn more →8 servings
Preheat the oven to 375°F (190°C).
In a large mixing bowl, beat the softened dairy free cream cheese with a hand mixer on medium speed until smooth and lump-free, about 1 minute.
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