How To Make Deliciously Dairy Free Buffalo Chicken Dip

Who says you can’t still enjoy the things you love, when you are living the Paleo lifestyle? I know I am!

I have always enjoyed buffalo chicken dip. I mean, seriously, who doesn’t? And decided to give a non dairy version a try.

Ummm, the results were exceptional! I was constantly being asked for my recipe by people who loved the original!!

Problem was, I didn’t really have one. I literally just made it up on the spot. So I decided it was time to start paying attention to what I was putting in, and how to measure it out.

Instead of cheese, I used Daiya. I don’t know if you have discovered this little gem yet, but it is amazing.

It melts and tastes so close to the real thing! They make a ton of different flavors, too. Give them a try, you won’t be disappointed!

So here is what you will need.

Deliciously Dairy Free, Buffalo Chicken Dip
Dairy Free, Paleo, Grain Free, SCD
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  1. 1 -2 lbs of chicken
  2. 1 C Daiya Cheddar Style Shreds>Shredded Cheddar Cheese
  3. 1/2 C Mozzarella Cheese Shreds
  4. 1/2 C Franks Hot Saucen
  5. 1/4 C + tbsp Refined Coconut Oil
  6. 1/2 C Refined Coconut Oil
  1. Start with the chicken. Add a little water (about a cup) Set on low for 6-8 hrs. (can also be done overnight).
  2. Once completed, drain water and shred chicken. Then add remaining ingredients back to the crock-pot.
  3. Blend together, and keep pot on low for about 30 mins.
  4. Checking back and stirring occasionally, to ensure cheese is melting and ingredients are blending.
  1. If it still doesn't look well blended, add a bit more ranch. This step is crucial in getting a smooth texture.
  2. Enjoy!
  3. **I like to serve mine with celery sticks**
Adapted from Dapple Mama
Adapted from Dapple Mama



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