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Dairy Free Buffalo Chicken "Dip"

This recipe is super satisfying, creamy and packs just the right amount of punch. Chicken can get boring, it's important for me to get creative and have fun with food! This is a dairy free recipes but is still super creamy (thank you coconut cream)!



Typically this dish is packed with a ton of dairy (tons of cheese, ranch dressing etc.), but since dairy doesn't work so well for me I swapped out some ingredients to make this classic recipe a little "healthier" and totally dairy free.



There are so many ways to use the recipe, as a dip, a topping, turn it into a sandwich or full on meal! I used it in 3 different ways:


  • Classic Dip: Dive in with fresh veggies, tortillas or pita chips

  • Lettuce Wraps: Chop up some fresh romaine and make an easy handheld meal

  • Sandwich: Add the "dip" in between your favourite bun, mine is Unbun and pile on your favourite topping like greens, tomato, onion, hot peppers etc.


This is a perfect dish for a lazy sunday, girls night in or a quick midweek dinner...lets get cooking!


Dairy Free Buffalo Chicken Dip

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes


Ingredients:

  • 3 boneless chicken breast

  • 2 tbsp avocado oil

  • 1/2 medium onion (chopped)

  • 2 cloves garlic (minced)

  • 1/2 cup mayonnaise (full fat)

  • 1/2 cup coconut cream (refrigerate a can of coconut milk for 2 hours or over night, this is the thick part that separates.)

  • 1 tbsp mustard

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 2 tbsp fresh dill

  • 1/3 cup buffalo hot sauce

  • Juice from 1/2 lime

  • Cilantro (optional)

  • Salt and pepper

Instructions

  1. Preheat oven to 400, line a baking sheet with parchment paper or a reusable baking sheet. Drizzle with 1 tbsp avocado oil and season with salt and pepper. Bake for 18-20 minutes or until chicken is cooked through. Remove from oven and set aside to fully cool. Set over to 350.

  2. In a small pan heat 1 tbsp avocado oil. Add onion and cook until they soften, add garlic, cook for additional 2 minutes. Remove from heat and set aside.

  3. In a large mixing bowl, combine mayo, coconut cream, mustard, garlic powder, onion powder, fresh dill, buffalo hot sauce and lime juice, whisk together until evenly combined.

  4. Shred chicken breast using two forks. Add cooked onions and garlic and shredded chicken to bowl and mix to combine. Transfer to a baking dish and cook at 350 for 20 minutes.

  5. Remove from oven, top with chopped cilantro, serve with fresh veggies and tortilla or use to top a baked potato, make a wrap or sandwich. Enjoy!

Brands used:

Buffalo Hot Sauce: Franks

Mayonnaise: Primal Kitchen

Coconut Cream: Cha's organic

Mustard: Maison Orphee



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