Description
A creamy, spicy gluten-free and dairy-free Buffalo Chicken Dip that combines shredded chicken with a flavorful blend of hot sauce, mayo, nutritional yeast, and classic wing spices. Perfect for a party appetizer or game day snack, this dip delivers authentic buffalo wing flavors without any dairy ingredients.
Ingredients
Main Ingredients
- 3.5 cups shredded chicken (cut into 1/2-inch pieces)
- 1 1/4 cup mayonnaise (preferably Hellmann’s for best creamy texture)
- 1/2 cup hot sauce (Frank’s RedHot recommended for authentic buffalo flavor)
- 1 cup green onions (thinly sliced, about 1/8-inch rings)
- 1/4 cup nutritional yeast
Spices
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp dried dill
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp celery seeds (essential for classic wing flavor)
- 1/2 tsp smoked paprika
Instructions
- Prepare the Chicken: Shred cooked chicken into 1/2-inch pieces and place in a large mixing bowl.
- Mix the Sauce: In another bowl, combine mayonnaise, hot sauce, nutritional yeast, green onions, and all the spices: onion powder, garlic powder, dried dill, salt, pepper, celery seeds, and smoked paprika. Stir well until fully blended.
- Combine: Pour the sauce mixture over the shredded chicken. Mix thoroughly to ensure the chicken pieces are evenly coated.
- Chill and Marinate: Cover the bowl and refrigerate the dip for at least 2 hours to allow the flavors to meld and the dip to thicken slightly.
- Serve: After chilling, serve the buffalo chicken dip cold or at room temperature with gluten-free crackers, celery sticks, or other favorite dippers.
Notes
- You can use rotisserie chicken or cooked chicken breasts for shredding.
- If you prefer a spicier dip, increase the amount of hot sauce to taste.
- This dip can be made a day ahead and stored in the refrigerator for up to 3 days.
- For a warmer dip, gently heat it in a microwave or oven-safe dish before serving.
- Ensure that all seasonings and ingredients are gluten-free to maintain the recipe’s gluten-free status.
