Name: Dairy Free Buffalo Chicken Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 cups Cooked Chicken, Shredded; 8 oz Dairy Free Cream Cheese, Softened; 1/2 cup Mayonnaise; 1/2 cup Buffalo Hot Sauce; 1 tsp Lemon Juice; 1 tsp Dried Dill; 1/2 tsp Garlic Powder; 1/2 tsp Onion Powder; 1 cup Dairy Free Cheddar Shreds, Divided; 2 Green Onions, Sliced; Celery Sticks And Tortilla Chips, For Serving

Buffalo chicken dip is always the first dish to disappear at gatherings, but finding a version made without real dairy can be tricky.

That is why I created this dairy free buffalo chicken dip so nobody has to miss out on a classic favorite.

Living without dairy does not mean you have to give up rich and creamy comfort food when everyone else is snacking.

This version has that same smooth texture and bright, spicy flavor you expect from the traditional dish.

You just stir the ingredients together, bake it until bubbly, and serve it warm with your favorite tortilla chips and celery.

Why This Recipe Is a Keeper

Authentic Buffalo Flavor – Tangy hot sauce and savory spices give you that bold game-day flavor without any real dairy.

Ultra Creamy Texture – Dairy-free cream cheese and mayo blend into a warm, velvety dip that clings to every chip.

Built-In Ranch Taste – Dried dill and fresh lemon recreate classic ranch flavor without buying specialty bottled dressings.

Bubbly Melted Top – Baking brings out a hot, gooey layer of dairy-free cheddar that looks and tastes incredible.

Here’s What You’ll Need

3 cups Cooked Chicken, Shredded
8 oz Dairy Free Cream Cheese, Softened
1/2 cup Mayonnaise
1/2 cup Buffalo Hot Sauce
1 tsp Lemon Juice
1 tsp Dried Dill
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 cup Dairy Free Cheddar Shreds, Divided
2 Green Onions, Sliced
Celery Sticks And Tortilla Chips, For Serving

How to Make It

Step 1

Preheat the oven to 375°F and lightly grease an 8×8 baking dish.

Step 2

In a large bowl, beat the dairy free cream cheese, mayonnaise, buffalo hot sauce, lemon juice, dill, garlic powder, and onion powder until smooth and creamy.

Step 3

Fold in the shredded chicken and half of the dairy free cheddar until evenly coated.

Step 4

Spread the mixture into the baking dish and sprinkle the remaining cheddar over the top.

Step 5

Bake for 20 minutes until hot and bubbling around the edges. For a golden top, broil for 1-2 minutes, watching closely.

Step 6

Sprinkle with green onions and serve warm with celery sticks and tortilla chips.

Recipe Tips

Warm the Cream Cheese to Room Temperature

Make sure your dairy-free cream cheese is completely soft before you start mixing. If it is cold, it will stay in little lumps and will not blend smoothly with the mayonnaise.

I recommend setting it on the counter for about an hour before cooking. If you are in a rush, microwave it on low power for 10 to 15 seconds to soften it without melting it into liquid.

Shred the Chicken Very Finely

You’ll get the best results if you pull the chicken into thin, tiny shreds instead of leaving it in chunks.

Small shreds soak up the buffalo sauce much better and spread out evenly in every single bite. They also make the dip easy to scoop without breaking your tortilla chips.

Double Check Your Hot Sauce Label

From my experience, some bottled buffalo wing sauces secretly contain real butter or milk powders for extra flavor.

I recommend checking the ingredient list closely, or using an original cayenne pepper sauce like Frank’s RedHot. That gives you the classic buffalo flavor without any surprise dairy.

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