Vegetarian Dairy Free Buffalo Chicken Dip

Total time40 min

Prep time15 min

Cook time25 min

Vegetarian Dairy Free Buffalo Chicken Dip

This creamy, spicy dip bakes up bubbling and golden, with a rich base of coconut milk and smooth, tangy cream cheese carrying all that classic buffalo heat. Garlic powder, onion powder, and a hit of smoked paprika round out the flavor, while a generous layer of shredded cheddar melts into golden, gooey pockets on top. It comes together fast in one bowl, then finishes in the oven until the edges are bubbling and irresistible. Scatter on some sliced green onions and set it out with celery sticks and tortilla chips for an easy, crowd-pleasing party spread. It's a solid pick for a vegetarian table, delivering all the bold, tangy heat of classic buffalo dip without missing a beat.

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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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