Dairy-Free Buffalo Chicken Dip
This dairy-free buffalo chicken dip is clean, low-carb, and full of ranch flavor – made with real ingredients and no junk. Perfect for parties, meal prep, or game day.
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 7x11-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.