Dairy-free, Gluten-free Buffalo Chicken Dip

Sooo… I’m trying to eat less diary (womp womp), but can’t give up my favorite Super Bowl dip!!! This version is new and improved, and dairy AND gluten-free. But you’d never know - promise!

DAIRY-FREE, GLUTEN-FREE BUFFALO CHICKEN DIP

Time: 20 minutes // Servings: 6-8

INGREDIENTS

  • 1/2 cup vegan cream cheese (I like the Kite Hill Chive Cream Cheese)

  • 1/2 cup avocado mayo

  • 1/2 cup vegan sour cream (I’m obsessed with the Tofutti brand)

  • 1/3 cup buffalo sauce (like franks buffalo)

  • 2 cloves garlic, minced

  • 1/8 tsp smoked paprika

  • 1/8 tsp cayenne pepper

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1/2 cup celery, diced

  • 1/2 cup shredded vegan cheddar cheese, like Violife

  • 2 scallions, chopped + more for garnish

  • 2 cups of chopped or shredded chicken (either pull meat from a rotisserie chicken or cook some breasts and chop them up!)

DIRECTIONS

  • In a large bowl, mix all of the ingredients together except the chicken. Stir until well combined.

  • Add the chicken and continue mixing until completely coated.

  • Heat in the microwave (or oven works too) until piping hot.

  • Top with additional scallions and serve with crackers, celery, veggies, chips, pretzels… all the things!

  • Store any extras in an airtight container in the fridge for up to a week.

Kristen Page