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  • Debbie Baisden

Buffalo Chicken Dip Recipe

Ready for a dairy-free Buffalo Chicken Dip recipe your family will love? Not only is it tasty, it's easy (and no one will guess it's dairy-free).

It's my friend Cameron's recipe, so all credit goes to her! This is one of hundreds of recipes from my Fit + Fresh site. Serve this with sliced veggies (peppers, carrots, celery, cucumbers, broccoli, etc.) and/or gluten-free crackers or pita chips. I often eat it all by itself, but you might like it on a salad. Cameron’s Buffalo Chicken Dip (serves 8+) 2 Rotisserie chickens, pulled off bone and shredded more 2 bottles Primal Kitchen Buffalo Sauce (or a healthy buffalo sauce like Frank’s) 1 c Vegenaise or healthy mayo McCormick’s Simply Ranch flavor packet 2 bags of frozen cauliflower rice 1 bag frozen diced onion Optional: serve with raw veggies or on a salad 1. Preheat oven to 350. 2. Shred chicken in large bowl. Add both bottles of buffalo sauce, flavor packet, mayo, frozen cauliflower rice, and frozen onion. Stir to combine. 3. Pour mixture into large baking dish. Bake 25 minutes or until heated through. 4. Enjoy alone or with raw veggies and/or on a salad.



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