this exceptionally creamy and cheesy Dairy-Free Buffalo Chicken Dip requires just a handful of easy-to-find ingredients and is ready in about 30 minutes. perfect for game-day celebrations and cool weather potlucks!

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Football is officially here, which in my world means that it's Dip Season! Regardless of who you're rooting for (or if you're even watching the game 🙋‍♀️), having an excuse to host friends and offer a smorgasbord of salty snacks is one of my favorite things about fall.

Most of my favorite dips are laden with tons of dairy like cream cheese and sour cream, so I was worried that I wouldn't get to partake in much of the festivities this year. Luckily, I've cracked the code on making at least one of my favorite dips totally dairy-free.

This healthy buffalo chicken dip has all the zesty flavor of the original without any of the unfortunate lactose-based side effects. While it does require slightly more effort than your typical cheesy buffalo chicken dip, I guarantee it's worth every moment.

Come along with me to the kitchen to learn how to make this undeniably delicious spicy, tangy, creamy goodness. You'll be so glad you did!

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Why you'll love this dairy-free buffalo chicken dip

When it comes to game-day snacks, there are few things I love more than a big bowl of creamy dip with assorted crunchy snacks to shovel it into my face. This dairy-free version of Frank's Red Hot buffalo chicken dip recipe is:

• Allergen-Friendly. It's already naturally dairy-free and nut-free, and is easy to make soy-free, egg-free, and gluten-free to boot. Read on below for all the details on how to customize this dip to your dietary needs.
• Meal-Prep & Freezer-Friendly. That means all you have to do is bake it up when your guests start to arrive!
• Comforting & Hearty. It's rich, creamy, warm, and filled with stick-to-your-ribs tastiness.
• A Convincing Dupe For The Original! I'm happy to report that making buffalo chicken dip dairy-free doesn't detract from the flavor at all. I've had many folks be shocked when I tell them this recipe is dairy-free!

Ingredients:

As promised, you only need a handful of easy-to-find ingredients to make this tasty non-dairy buffalo chicken dip. Here's what to grab:

• Vegan Butter - For richness.
• Onion - I suggest using white or yellow for the best flavor.
• All-Purpose Flour - To help with thickening.
• Plant-Based Milk - Make sure you reach for unflavored and unsweetened options here. I used almond milk, but oat milk, soy milk, or any other non-dairy milk should work well, too.
• Vegan Cheddar Cheese - For all that stretchy, cheesy goodness.
• Mayonnaise - You can use light or regular mayo depending on your personal preferences.
• Buffalo Hot Sauce - When it comes to buffalo chicken dip, Frank's Red Hot Sauce is the gold standard. 
• Nutritional Yeast - For an added cheesy boost.
• Salt - For seasoning.
• Onion Powder & Garlic Powder - For extra allium flavor.
• Cooked Shredded Chicken - It is a chicken dip, after all.
• Vegan Mozzarella Cheese - For extra cheesiness in the topping. YUM.

Types of chicken you can use in buffalo chicken dip:

So, what's the best kind of chicken to use for this simple dairy-free buffalo dip? Pretty much any kind that you have on hand including:

• Rotisserie Chicken
• Baked or Poached Chicken Breasts
• Leftover Roasted Chicken
• Drained & Flaked Canned Chicken

I personally find that white meat shreds easier than dark cuts like thighs, so I typically stick to chicken breasts. That said, feel free to use whatever type or cut of chicken works best for you.

Ingredient substitutions:

• Vegan Butter - You can also use margarine if you prefer, or regular butter if dairy isn't an issue.
• Onion - Depending on what you have on hand, you can also try using shallots or green onions instead of white or yellow.
• All-Purpose Flour - Feel free to use 1-to-1 gluten-free flour instead. 
• Plant-Based Milk, Vegan Cheddar Cheese, & Vegan Mozzarella Cheese - If lactose is the only issue you have with dairy, feel free to swap in lactose-free dairy products like Lactaid or Fair Life. You can also try using different types of vegan or lactose-free cheeses like gouda or blue cheese if you prefer!
• Mayonnaise - You can swap in vegan cream cheese for the mayo.
• Buffalo Hot Sauce - "Buffalo" is a particular type of hot sauce flavor, but you can easily swap in non-buffalo-flavored vinegar based hot sauces like Crystal, Cholula, or Tapatio if you want.
• Nutritional Yeast  - You can use an equal amount of white miso paste, Vegemite/Marmite, or vegetable bouillon powder or paste to replace some of that nutty, umami flavor without adding any dairy; just be sure to cut back on the added salt as needed. If dairy isn't the primary issue, you can also use finely grated parmesan cheese which has a lower lactose content than softer cheeses.
• Onion Powder & Garlic Powder - Dried onion and garlic flakes will also work here. If you omit the added salt, you can also use garlic salt or onion salt instead.
• Cooked Shredded Chicken - Make this Frank's buffalo dip pescatarian-friendly by swapping in drained and flaked canned tuna for the chicken.

How to make dairy-free buffalo chicken dip

For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.

Making this stovetop buffalo chicken dip is a snap. Here's how it's done:

Step 1: Prep. Preheat the oven. If you don’t have a 12-inch non-stick and oven-safe skillet, grease an 8 x 8-inch baking pan.

Step 2: Sauté Onions until translucent. 

Step 3: Make Roux. Whisk the flour into the onion mixture and cook until the flour is fragrant and golden.  Whisk in the milk and cook until thickened.

Step 4: Add Cheese & Mayo over low heat. Cook, whisking constantly, until the cheese is melted and smooth. 

Step 5: Add Flavor. Whisk in the buffalo sauce, nutritional yeast, salt, onion powder, and garlic powder until well combined. 

Step 6: Assemble. Fold in the shredded chicken and sprinkle with the vegan mozzarella cheese. 

Step 7: Bake the dip until the mozzarella cheese is melted and golden and the dip bubbles around the edges.  Serve hot. Enjoy!

Recipe pro-tips:

Making this keto buffalo chicken dip is pretty straightforward, but I've learned a few tricks along the way:

• Prevent the dip from sticking to your pan by using a non-stick skillet ~OR~ an 1-quart baking pan that you have greased well with vegan butter or non-stick cooking spray.
• Make it extra cheesy by adding extra nutritional yeast.
• Easily shred chicken breasts by working while they are still warm. You can use your fingers, two forks, or even a hand mixer to assist you.

Dietary Preferences:

Now that I'm privy to how frustrating it can be to have dietary restrictions, I want to offer as many solutions as possible! Consider any of the following variations to make this healthy buffalo dip work for you and your family:

How to make gluten-free buffalo chicken dip: Swap in a cup-for-cup gluten-free flour blend for the AP flour.

Alternatively, consider making a cornstarch slurry with about a tablespoon of cornstarch/corn flour and 1-2 tablespoons of water or non-dairy milk and add it when you add the buffalo sauce to the dip.

How to make this recipe lactose-free: if lactose is more of your issue than dairy is, substitute lactose-free milk for the plant milk and follow the rest of the recipe as directed.

How to make soy-free buffalo chicken dip: Opt for mayo made with avocado oil or use vegan cream cheese instead.

How to make egg-free buffalo chicken dip: Use vegan mayo or vegan cream cheese.

How to make vegan buffalo chicken dip: Swap in shredded jackfruit, rehydrated soy curls, or pulled & roasted oyster mushrooms for the chicken.

Serving suggestions:

This relatively low-calorie buffalo chicken dip is delightful when served with any number of crunchy things to dip in it like:

• Celery or Carrot Sticks
• Pita chips
• Tortilla Chips or Sturdy Potato Chips
• Crackers

Aside from using it as a dip, it also makes for a stellar filling in:

• Omelettes
• Quesadillas
• Wraps and Sandwiches
• Egg Rolls
• Wontons

Make-Ahead, Storage, & Reheating Tips:

Feel free to assemble the non-dairy buffalo chicken dip and refrigerate it for up to 5 days before baking and serving it. You can also freeze it for up to 3 months! When you're ready to serve, defrost it overnight in the fridge and then bake as directed.

Leftovers can also be kept in the fridge for up to 5 days or in the freezer for up to 3 months. To reheat, defrost overnight in the fridge and then bake until warm and gooey.

Recipe FAQs:

Tools needed to make this recipe:

• Measuring cups & spoons
• 12-inch non-stick oven-safe skillet ~OR~ 1-quart baking dish
• Chef's knife & cutting board
• Cheese grater
• Whisk
• Silicone spatula

More appetizer & dip recipes:

• Cheesy Refried Bean Dip
• Zesty 5-Layer Bean Dip
• Spinach Artichoke Dip Recipe
• Air-Fryer Tater Tots
• Crispy Air Fryer Chicken Bites

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