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!
1cupplant-based milkunflavored/unsweetened; I used almond milk
⅔cupsvegan cheddar cheese
½cupmayonnaiselight or regular
½cupbuffalo hot saucesuch as Frank’s
1tablespoonnutritional yeast
¼teaspoonsalt
¼teaspoonsonion powder
½teaspoonsgarlic powder
2cupscooked shredded chicken
½cupvegan milk mozzarella cheese
To serve:
Crackerstortilla chips, pita chips, potato chips, veggie pieces, and more.
Instructions
Preheat the oven to 350 degrees. If you don’t have a 12-inch non-stick and oven safe skillet, prepare a 1-quart baking pan with non-stick cooking spray or grease it with vegan butter.
In a 12-inch non-stick skillet, melt the butter over medium-high heat. Add the onion and saute, stirring frequently, for 4- 5 minutes, or until the onions are translucent.
Whisk the flour into the onion mixture and cook for 1-2 minutes, or until the flour is fragrant and golden. Whisk in the milk and cook for 2-3 minutes, whisking constantly, or until the milk has thickened.
Reduce the heat to low. Whisk in the cheddar cheese, cream cheese or mayonnaise. Cook, whisking constantly, for 2-3 minutes, or until the cheeses are melted and smooth.
Whisk in the buffalo sauce, nutritional yeast, salt, onion powder, and garlic powder until combined and creamy.
Turn off the heat. Fold in the shredded chicken until combined. Sprinkle the mozzarella cheese over the buffalo chicken dip.
Bake the dip for 17-20 minutes, or until the mozzarella cheese is melted and the dip bubbles around the edges. Serve hot with your favorite crackers, potato chips, tortilla chips, veggies, and more.
Notes
Leftovers keep covered in an airtight container in the refrigerator for up to 5 days. They also can be frozen in a freezer-safe container for up to 3 months.
Reheat the dip on medium heat in the microwave for 30-45 second intervals, or until the dip is heated through.
Make this ahead of time: skip preheating the oven and follow the directions up until baking (step 7). Cover the skillet or baking pan with aluminum foil and store in the refrigerator for up to 1 day ahead of time. Before baking, preheat the oven and bake for 17-20 minutes, or until the dip is bubbling around the edges and the mozzarella cheese is turning golden.
Make this dip with dairy ingredients: though this dip disappears with non-dairy ingredients, it also can be made with unsalted butter, 2% dairy milk, shredded cheddar cheese, and mozzarella cheese. Follow the rest of the directions as listed (still using the nutritional yeast for extra cheesy flavor, if desired!).
Nutrition
Serving: 1/8 of the dip without crackers or vegetablesCalories: 273kcalCarbohydrates: 11gProtein: 19gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 8gCholesterol: 54mgSodium: 254mgFiber: 1gSugar: 4g