This dairy-free buffalo chicken dip is everything you love about the classic with an added a tasty ranch flavor! It’s made with clean ingredients and no junk. It’s low-carb, allergy-friendly making it the best gluten-free and dairy-free buffalo chicken dip! Perfect for game day, parties, or veggie dip snack at home!
Why You’ll Love This Recipe
• Buffalo Flavor – Spicy, tangy, and keeps you coming back for more, without the dairy.
• Clean, Low-Carb Ingredients – Made with whole, minimally processed ingredients for a healthier notch. Also, makes a fun keto appetizer.
• Perfect for Parties or Game Day – Serve it warm with crisp veggies or low-carb crackers.
• Quick & Easy – Comes together fast with simple steps with minimal stress.
How to Make Dairy-Free Buffalo Dip
I typically choose ingredients that are organic or and close to minimally processed, to create this he healthy dip. Feel free to use whatever fits your budget!
Ingredients
Chicken tenders – Boiled and shredded. You can substitute with boneless chicken breasts or pre-cooked rotisserie chicken in a pinch.
Eggs (room temperature preferred) Used to make a clean, dairy-free mayo. Soak in warm water for 5 minutes if cold. Or use store bought mayo.
Dijon mustard – Adds tang to your homemade mayo.
Lemon juice – Helps thicken the mayo and balance the richness.
Olive oil Use a light-tasting or extra virgin olive oil. Avoid seed oils for a cleaner dip.
Salt – to taste. I used sea salt for this chicken dip.
Frank’s RedHot sauce – Classic buffalo flavor. Adjust more or less to taste.
Dairy-free ranch seasoning – Choose a clean-label version without dairy if you’re looking for allergy-friendly. It goes well with the buffalo sauce and chicken. A fun twist for this dairy-free buffalo chicken dip.
Dairy-free shredded mozzarella cheese – Brands like Follow your Heart melt well. Adds that classic cheesy element without dairy.
Options for Serving with this Healthy Buffalo Chicken Dip
These healthy veggies helps keep this recipe clean, low-carb and extra bonus, gluten-free.
• Cucumber slices
• Red bell pepper strips
• Alfalfa sprouts
Instructions for Dairy-Free Buffalo Chicken Dip
Step 1: Cook the Chicken
Bring a large pot of water to a boil.
Now add the chicken tenders and cook for about 10 minutes or until fully cooked (internal temp: 165°F).
Remove and let cool slightly. Shred or chop into bite-sized pieces. I tore pieces with my hands and then chopped a little.
Step 2: Make the Homemade Mayo Sauce
Option: Or you may use your favorite mayo that is store bought. I do like the creaminess the homemade brings out in this healthy buffalo dip.
Add 2 room-temp eggs to a blender.
Add mustard, lemon juice, sea salt, and olive oil.
Blend ingredients on high until the mixture thickens into a creamy, mayo-like sauce (about 20–30 seconds).
Step 3: Assemble the Dip
Preheat oven to 375°F.
In an 7×11-inch ceramic baking dish, add the shredded chicken, homemade mayo, Frank’s RedHot sauce, ranch seasoning ,water, and dairy-free shredded cheese.
Mix until everything is evenly combined. I used a metal spoon to prevent sticking.
Step 4: Bake
Bake uncovered for 25 minutes, until hot and bubbly.
Step 5: Cool and Serve
Let the dip cool for 7–8 minutes before serving.
Serve warm with veggie dippers like cucumber slices, red bell pepper, or alfalfa sprouts.
Low-carb, fresh, and perfect for scooping.
Tips for Success
• Don’t skip the cooling time — it helps the buffalo dip set and thickens naturally.
• Double it for parties — bake in a 9×13 dish and serve with a spoon right in the pan.
• Spice it up by adding extra buffalo sauce or a pinch of cayenne.
• Make ahead: Prep the dip, refrigerate, and bake fresh before serving.
FAQ
Yes! You can prepare the entire dip, cover it, and store it in the fridge for up to 24 hours before baking. When you’re ready, place in the oven at 375°F until hot and bubbly. It may need an extra 5 minutes of bake time.
It has mild to medium heat, but not overpowering. To make is spicier, add extra buffalo sauce or a pinch of cayenne. To make it milder, reduce the amount of hot sauce or use another mild buffalo style sauce.
Absolutely. This is a great way to use up leftover chicken. Just shred the cooked chicken and go with the recipe written.
Look for clean labeled cheese. I personally like the taste of Follow Your Heart Brand. This gives a cheesy feel without the dairy.
We love it with fresh cucumber slices, red bell pepper halves, or even add alfalfa sprouts for crunch. If you’re not low-carb, you can also serve it with grain free tortilla chips or toasted gluten-free bread.
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Dairy-Free Buffalo Chicken Dip
Equipment
- ceramic baking dish
- 1 blender
Ingredients
- 2 lbs chicken tenders
- 2 whole eggs room temperature
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- ½ cup olive oil
- ¼ tsp salt or to taste
- 5 oz Frank’s RedHot sauce
- 1.5 packets dairy-free ranch seasoning
- ¾ cup water
- 1.5 cups dairy-free shredded mozzarella cheese
Instructions
- Step 1: Cook the ChickenBring a large pot of water to a boil.Add chicken tenders and cook for about 10 minutes or until fully cooked (internal temp: 165°F).Remove and let cool slightly. Shred or chop into bite-sized pieces.
- Step 2: Make the Homemade Mayo SauceAdd 2 room-temp eggs to a blender.Add mustard, lemon juice, sea salt, and olive oil.Blend on high until the mixture thickens into a creamy, mayo-like sauce (about 20–30 seconds).
- Step 3: Assemble the DipPreheat oven to 375°F (190°C).In an 7×11-inch ceramic baking dish, add the shredded chicken, homemade mayo, Frank’s RedHot sauce, ranch seasoning ,water, and dairy-free shredded cheese.Mix until everything is evenly combined.
- Step 4: BakeBake uncovered for 25 minutes, until hot and bubbly.
- Step 5: Cool and ServeLet the dip cool for 7–8 minutes before serving.Serve warm with veggie dippers like cucumber slices, red bell pepper, or alfalfa sprouts.
Nutrition
This is perfect for parties! but be ready to give up the recipe because people will ask! Lol!