Buffalo Chicken Dip {Gluten Free, Dairy Free} Game Day Snacking
As football season continues and even with a few more festive gatherings to come, Buffalo Chicken Dip is always a crowd pleaser.
It was a favorite for us before we began chasing the way we eat, but with cream cheese or sour cream and usually ranch dressing, it's a no-go in that form for us these days. I did some searching and after compiling the best of a few different versions, came up with one that was enjoyed by my family.
Pair this with your favorite dippers, always checking to ensure they comply with your allergy or dietary restrictions. Scoop shaped chips are a favorite in my house for this type of dip as they are sturdy enough to handle this dip!
Buffalo Chicken Dip
Recipe by: PatsyK
Ingredients
- 2 (12.5 ounce) cans of chicken, drained and shredded so that there are no large chunks
- 1/2 cup vegan mayonnaise (We use Herman's Vegan Mayo)
- 1/2 cup Frank's Red Hot Buffalo sauce (double check the ingredients of any hot sauce you choose to use, I was able to confirm at the time of preparing this dish that Frank's is vegan and gluten free)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon pepper
Directions
- Preheat oven to 350 degrees, and spray a 8x8 square baking dish with allergy compliant cooking spray.
- Combine all ingredients in a large bowl and combine thoroughly.
- Transfer to prepared baking dish and bake for 20-25 minutes.
- Serve immediately... but, I've been told that it's also good as leftover dip right from the fridge... so, if you have some leftover, package it up and enjoy again the next day.
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