Gluten-Free Dairy Free Buffalo Chicken Dip

I never thought I’d be able to enjoy buffalo chicken dip again after going dairy-free a few years ago. You know that thick, creamy dip everyone hovers around at parties? The one that’s usually loaded with cream cheese and ranch dressing? Yeah, I missed it big time.

Turns out, you don’t actually need any dairy to make a seriously good buffalo chicken dip. The secret is using mayo as your creamy base and nutritional yeast to give you that cheesy, tangy flavor without any actual cheese. I’ve brought this to three different potlucks now, and nobody—not one person—has guessed it’s dairy-free. They just keep going back for more with their celery sticks and tortilla chips, asking for the recipe.

What Kind of Chicken Should I Use?

The great news about this buffalo chicken dip is that you can use whatever chicken you have on hand or whatever fits your schedule. Rotisserie chicken from the store is probably the easiest option – just shred it up and you’re ready to go. If you’ve got leftover cooked chicken breast or thighs sitting in your fridge, those work perfectly too. You can also poach or bake some chicken specifically for this recipe if you’re starting from scratch, though that’ll add some extra time to your prep. Just make sure your chicken is fully cooked and shredded into bite-sized pieces so it mixes well with all those other ingredients.

Options for Substitutions

This dip is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Chicken: Rotisserie chicken works great here, but you can also use canned chicken, leftover grilled chicken, or even shredded turkey. For a vegetarian version, try using shredded jackfruit or cauliflower – just make sure to squeeze out excess moisture first.
• Mayonnaise: If you’re not a mayo fan, you can use dairy-free sour cream or plain dairy-free yogurt instead. Greek-style dairy-free yogurt works best since it’s thicker and won’t make the dip too runny.
• Hot sauce: Frank’s RedHot is the classic choice, but any buffalo-style hot sauce will work. If you want less heat, start with 1/4 cup and add more to taste.
• Nutritional yeast: This gives the dip that cheesy flavor without dairy. If you don’t have it, you can use dairy-free parmesan or just leave it out – the dip will still taste good, just less cheesy.
• Green onions: Regular yellow or white onion works fine – just use about 1/2 cup finely chopped. You could also use chives for a milder onion flavor.
• Celery seeds: If you don’t have celery seeds, you can finely mince 1/4 cup of celery and add it to the dip instead for that classic buffalo wing flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake with buffalo chicken dip is using chicken straight from the fridge, which can cool down your other ingredients and lead to uneven heating – make sure your shredded chicken is at room temperature before mixing everything together.

Another common error is not stirring the dip halfway through baking, as the hot sauce and mayo can separate if left undisturbed, leaving you with an oily layer on top instead of a creamy, well-blended dip.

If you’re using the slow cooker method, resist the urge to lift the lid frequently to check on it, since each peek releases heat and can add 15-20 minutes to your cooking time.

For the best texture, let the dip sit for about 5 minutes after removing it from the oven – this helps it thicken up slightly and makes it easier to scoop without being runny.

What to Serve With Buffalo Chicken Dip?

This dip is perfect for game day or any casual get-together, and it really shines when you have plenty of dippers on hand. Tortilla chips are always a crowd favorite, but celery sticks and carrot sticks add a nice crunch and help balance out the spicy kick from the hot sauce. You can also set out some crackers, pita chips, or even sliced bell peppers for scooping. If you want to make it more of a meal, try spreading it on toasted baguette slices or stuffing it into slider buns with some extra shredded chicken.

Storage Instructions

Store: Keep any leftover buffalo chicken dip in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day once all the flavors have had time to hang out together. I love having it ready to go for quick snacks throughout the week.

Freeze: This dip freezes really well for up to 2 months. Just portion it into freezer-safe containers and thaw it overnight in the fridge when you’re ready to use it. You might need to give it a good stir after thawing since the mayo can separate a bit.

Serve: You can enjoy this dip cold straight from the fridge, or warm it up in the microwave for about 1-2 minutes, stirring halfway through. If you’re serving a crowd, reheat it in a slow cooker on low to keep it warm throughout your party.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 110-130 g
• Fat: 90-110 g
• Carbohydrates: 12-18 g

Ingredients

• 3.5 cups chicken (shredded into 1/2-inch pieces)
• 1.25 cup mayonnaise (I prefer Hellmann’s for the best creamy texture)
• 0.5 cup hot sauce (I use Frank’s RedHot for authentic buffalo flavor)
• 1 cup green onions (thinly sliced, about 1/8-inch rings)
• 1/4 cup nutritional yeast
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp dried dill
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp celery seeds (essential for that classic wing flavor)
• 1/2 tsp smoked paprika

Step 1: Prepare the Seasoning Blend and Mise en Place

• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp dried dill
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp celery seeds
• 1/2 tsp smoked paprika
• 1 cup green onions, thinly sliced

In a small bowl, whisk together the onion powder, garlic powder, dried dill, salt, pepper, celery seeds, and smoked paprika.

This dry seasoning blend will distribute evenly throughout the dip and ensure consistent flavor in every spoonful.

While that’s ready, thinly slice your green onions into 1/8-inch rings, separating the white and light green parts from the darker green tops—you’ll use them at different stages for better flavor and appearance.

Step 2: Build the Creamy Buffalo Base

• 1.25 cup mayonnaise
• 0.5 cup hot sauce
• 1/4 cup nutritional yeast
• dry seasoning blend from Step 1

In a large mixing bowl, combine the mayonnaise, hot sauce, and nutritional yeast, whisking until completely smooth and well combined.

The nutritional yeast adds a subtle cheesy depth that mimics dairy without overpowering the buffalo flavor.

Add the seasoning blend from Step 1 and stir thoroughly until the mixture is uniform in color with no streaks of seasoning visible.

Step 3: Fold in the Chicken and Green Onions

• 3.5 cups chicken, shredded
• creamy buffalo base from Step 2
• green onion slices from Step 1

Add the shredded chicken (cut into 1/2-inch pieces) to the buffalo mixture and fold gently until evenly coated—avoid overmixing, which can make the chicken shred further and become mushy.

Reserve about 2 tablespoons of the darker green onion tops for garnish, then fold the remaining green onions (white and light green parts) into the dip.

I like to reserve those fresh green onion tops because they add a bright, fresh pop of color and a mild onion bite that contrasts beautifully with the rich, warm buffalo flavors.

Step 4: Transfer to Baking Dish and Bake

• dip mixture from Step 3

Preheat your oven to 350°F.

Transfer the dip mixture to a 9×13 inch baking dish (or similar size), spreading it into an even layer.

Bake for 20 minutes until the top is lightly golden and the edges are bubbling vigorously—this indicates the flavors have melded and the dip is heated through.

I find that getting those bubbly edges is key because it signals the dip has reached the right temperature and the mayo has begun to slightly brown, deepening the flavor.

Step 5: Garnish and Serve

• baked dip from Step 4
• reserved green onion tops

Remove the dip from the oven and let it rest for 2-3 minutes to set slightly.

Scatter the reserved dark green onion tops over the top for a fresh garnish and visual appeal.

Transfer to a serving platter or keep in the baking dish, and serve warm with fresh vegetables (celery, carrots, bell peppers), crackers, or tortilla chips for dipping.

Step 6: Slow Cooker Alternative

• dip mixture from Step 3
• reserved green onion tops

If baking isn’t convenient, transfer the dip mixture from Step 3 directly into a slow cooker and cook on HIGH for 2 hours, stirring occasionally to ensure even heating.

The slow cooker method takes longer but creates an incredibly creamy texture—the gentler heat prevents the mayo from separating.

Garnish with the reserved green onion tops just before serving.

Gluten-Free Dairy Free Buffalo Chicken Dip

Delicious Gluten-Free Dairy Free Buffalo Chicken Dip recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 2 hours hrs 12 minutes mins

Servings 6 cups of dip

Calories 1400 kcal

Ingredients

  

• 3.5 cups chicken (shredded into 1/2-inch pieces)
• 1.25 cup mayonnaise (I prefer Hellmann's for the best creamy texture)
• 0.5 cup hot sauce (I use Frank's RedHot for authentic buffalo flavor)
• 1 cup green onions (thinly sliced, about 1/8-inch rings)
• 1/4 cup nutritional yeast
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp dried dill
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp celery seeds (essential for that classic wing flavor)
• 1/2 tsp smoked paprika

Instructions

 

• In a small bowl, whisk together the onion powder, garlic powder, dried dill, salt, pepper, celery seeds, and smoked paprika. This dry seasoning blend will distribute evenly throughout the dip and ensure consistent flavor in every spoonful. While that's ready, thinly slice your green onions into 1/8-inch rings, separating the white and light green parts from the darker green tops—you'll use them at different stages for better flavor and appearance.
• In a large mixing bowl, combine the mayonnaise, hot sauce, and nutritional yeast, whisking until completely smooth and well combined. The nutritional yeast adds a subtle cheesy depth that mimics dairy without overpowering the buffalo flavor. Add the seasoning blend from Step 1 and stir thoroughly until the mixture is uniform in color with no streaks of seasoning visible.
• Add the shredded chicken (cut into 1/2-inch pieces) to the buffalo mixture and fold gently until evenly coated—avoid overmixing, which can make the chicken shred further and become mushy. Reserve about 2 tablespoons of the darker green onion tops for garnish, then fold the remaining green onions (white and light green parts) into the dip. I like to reserve those fresh green onion tops because they add a bright, fresh pop of color and a mild onion bite that contrasts beautifully with the rich, warm buffalo flavors.
• Preheat your oven to 350°F. Transfer the dip mixture to a 9x13 inch baking dish (or similar size), spreading it into an even layer. Bake for 20 minutes until the top is lightly golden and the edges are bubbling vigorously—this indicates the flavors have melded and the dip is heated through. I find that getting those bubbly edges is key because it signals the dip has reached the right temperature and the mayo has begun to slightly brown, deepening the flavor.
• Remove the dip from the oven and let it rest for 2-3 minutes to set slightly. Scatter the reserved dark green onion tops over the top for a fresh garnish and visual appeal. Transfer to a serving platter or keep in the baking dish, and serve warm with fresh vegetables (celery, carrots, bell peppers), crackers, or tortilla chips for dipping.
• If baking isn't convenient, transfer the dip mixture from Step 3 directly into a slow cooker and cook on HIGH for 2 hours, stirring occasionally to ensure even heating. The slow cooker method takes longer but creates an incredibly creamy texture—the gentler heat prevents the mayo from separating. Garnish with the reserved green onion tops just before serving.