A complete guilty pleasure of mine, being a Buffalo girl, will always be Buffalo Chicken Wing dip. After making an effort for a healthier lifestyle, I found myself absolutely craving this rich, creamy indulgence of a food. You’d be surprised how well dairy free alternatives will substitute for cheese if you find the right brands! I made this for a small Superbowl party with two fellow Paleo gals, my mom and my sister. Even for my very classic American, cheese loving dad–this was a TOTAL HIT. I promise you will not be missing the cheese.
- 16 oz. Kite Hill Chive Dairy Free Cream Cheese
- 8 oz. Daiya Dairy Free Blue Cheese Dressing
- 8 oz. Daiya Pepperjack Cheese Block, shredded finely
- 8 oz. Frank’s Hot Sauce
- 1 garlic clove, minced finely
- 2 tsp. garlic powder
- 2 Chicken Breasts
- Freshly ground black pepper
- 4 scallions, cut into thin slices
Preheat your oven to 350F. Salt and pepper the chicken breasts and bake until done, about 20 minutes depending on the thickness. Set aside to rest for at least 5 minutes.
Meanwhile, combine the dairy free cream cheese, blue cheese dressing, hot sauce, garlic, and garlic powder in a bowl. Add in 3 of the scallions, cut into thin slices and mix until well combined.
Shred the chicken with your hands or in a Kitchen-aid stand mixer. Combine the chicken into the bowl of dip, seasoning with a little freshly ground black pepper. Pour the mixture into a greased baking dish and sprinkle evenly with the shredded cheese.
Bake at 350F for 30 minutes, until bubbly golden brown. Be careful as the dairy free cheese tends to burn a little faster rather than meld together. Remove from the oven and finish with a sprinkle of sliced scallions. Serve with carrots, celery, or gluten free chips or crackers.