Vegan Dairy Free Buffalo Chicken Dip

Total time40 min

Prep time15 min

Cook time25 min

This baked dip is all about that creamy, tangy-spicy combo people crave for game day snacking. A smooth base of dairy free cream cheese and coconut milk gets whipped together with Frank's RedHot, garlic powder, onion powder, and a hit of smoked paprika, then finished with melty dairy free cheddar folded right through the mixture. It bakes up bubbling at the edges with a golden, melted top, and a scatter of green onions on top adds a fresh, sharp bite before serving. Scooped up with celery sticks or crunchy tortilla chips, it's rich, warm, and packed with that classic buffalo kick in every bite. This one's a solid pick for a vegan spread, easy to make ahead and serve straight from the baking dish while it's still hot and gooey.

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Ingredients

8 servings

2 cups cooked chicken, shredded
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Chef's tip
Check the package. If the product is precooked, stir it in near the end and heat it through. If it is uncooked, cook it in the recipe just as the chicken is cooked, using the package times as a doneness guide.
8 oz dairy free cream cheese, softened
½ cup full-fat coconut milk
½ cup hot sauce (such as frank's redhot)
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
¼ tsp black pepper
1 cup dairy free cheddar cheese, shredded

For serving

2 tbsp sliced green onions (optional)
celery sticks, for serving (optional)
tortilla chips or crackers, for serving (optional)

Instructions

1
Preheat the oven to 375°F (190°C).
2
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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