Shredded chicken gets folded into a creamy, spiced base built on coconut milk, hot sauce, garlic powder, onion powder, and smoked paprika, then baked until the top turns bubbling and golden. Every bite delivers that classic buffalo tang with a rich, tangy backbone and just enough heat to keep things interesting. Scattered green onions add a fresh, sharp finish right before serving. Scoop it up warm with celery sticks, tortilla chips, or crackers for a crowd-pleasing party spread. This one's a solid pick for a lactose free table, no one reaching for the dip will know the difference.
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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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