Buffalo Chicken Dip
This Buffalo Chicken Dip is creamy, flavorful and always a crowd-pleaser blending shredded chicken, vegan alternatives, and a kick of zesty buffalo sauce. It's packed with protein and perfect for game day with your favorite tortilla chips for your party platter.
Ingredients
- 1 1/2 - 2 cups shredded cooked chicken , about 2-3 boneless skinless chicken breasts, boiled / cooked in the Instant Pot or slow cooker. Feel free to use rotisserie chicken for easier prep. If you're looking for a plant-based option, you can sub with soy curls (prepared according to package directions), textured vegetable protein (prepared according to package directions) or your favorite plant-based protein.
- ½ cup vegan greek-style yogurt , we recommend brands such as Kite Hill. Culina or Cocojune. You can also sub with regular greek yogurt if you're not dairy-free.
- ¼ cup Frank's Red Hot Buffalo sauce , or preferred buffalo sauce
- 1 zucchini , peeled and chopped. Optional but adds extra texture and added greens.
- ½ cup vegan cheddar style cheese grated. We like Violife or Treeline. You can also sub with regular cheese if you're not dairy-free.
- ½ cup vegan mozzarella style cheese grated. We like Violife or Treeline. Yu can also sub with regular cheese if you're not dairy-free.
- Fine sea salt to taste
- Cracked black pepper
- 2 tbsp chopped fresh chive for garnish
Instructions
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Preheat the oven to 400F.
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Add the shredded chicken, yogurt, buffalo sauce, zucchini, ⅔ of both cheeses, salt and black pepper to a food processor.
Blend until combined and slightly chunky. You can add 1-2 tbsp water to loosen a little if needed.
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Transfer the dip to a medium/large oval or rectangular baking dish. Top it with the remaining cheese and bake it for 15-20 minutes, or until it's hot and bubbly and the cheese is melty.
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Allow the dip to cool and firm up for 10 minutes, then top with chopped chives and serve with favorite chips or veggies.
Recipe Notes
- To Store & Reheat: Refrigerate cooled dip in an airtight container for up to 4 days. Reheat large quantities in a 350°F oven until hot. Individual servings can be microwaved.
- To Freeze: Transfer cooled dip to a freezer-safe container, leaving at least two inches of extra space. Enjoy within 3 months, thawing in the fridge overnight before reheating.