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Buffalo Chicken Dip

I am such a sucker for a good dip (and also the “When I dip, you dip, we dip” song from back in the day…like 1997.) This dip is always a hit…there’s just something about buffalo sauce that keeps people coming back for more!


3 cups shredded chicken (3 chicken breasts or 1 rotisserie chicken)

8 oz softened dairy-free cream cheese (I use @kitehillfoods)

1 cup dairy-free Greek yogurt (I use @kitehillfoods)

3/4 cup Buffalo sauce (I use @primalkitchenfoods)

1 tsp dried flat leaf parsley

1 tsp sea salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

Optional Toppings: chopped green onions, blue cheese crumbles

Serve with: tortilla chips (I use @sietefoods Dip Chips), celery sticks, grain-free crackers (I use @simplemills)


-Preheat oven to 350.

-In a large bowl, combine cream cheese, Greek yogurt, buffalo sauce, and all spices. Stir to mix thoroughly, breaking up any cream cheese clumps.

-Add in shredded chicken, and stir to coat completely.

-Pour chicken mixture into baking dish (I used a 10.5”x7.5”, but an 8x8 is fine).

-Bake uncovered for 23-25 minutes, until warmed.

-Serve immediately.

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