Healthy Dairy-Free Buffalo Chicken Dip
This creamy buffalo chicken dip is packed with protein and made with wholesome ingredients for a healthier twist on a classic favourite. It's perfect for parties, snack plates, and meal prep.
Equipment
- Food Processor
Ingredients
Blend Together
- 2 15 oz cans white beans drained and rinsed (or 3¼ cups cooked)
- 1/2 cup avocado oil or olive oil
- 1/3 cup nutritional yeast
- 4 tbsp water
- 1 tsp garlic puree or 2 garlic cloves, pressed
- 2 tsp lemon juice
- 2 tsp onion powder
- 1 1/2 tsp pink salt
- 1/2 tsp black pepper
Stir In
- 1/2 cup to 3/4 cup Frank's RedHot Sauce (or to taste)
- 2 1/2 cups cooked chicken finely chopped or shredded
Instructions
- Preheat the oven to 350°F.
- Add all the 'Blend Together' ingredients to a food processor. Process until smooth and creamy, scraping down the sides halfway through.
- Transfer the mixture to a bowl. Stir in the hot sauce and chicken until well combined. Taste and add more hot sauce if desired.
- Spread into an oven-safe baking dish and bake for 25–30 minutes, until hot throughout.
- Stir before serving. Serve warm with vegetables, crackers, or tortilla chips.
Ash's Tips
- To make ahead, assemble the dip without baking. Refrigerate for up to 3 days or freeze for up to 3 months. Bake just before serving.
- Adjust the amount of hot sauce to suit your preferred spice level.
Nutrition
Serving: 0.25cup | Calories: 103kcal | Carbohydrates: 7g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 298mg | Potassium: 196mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 6IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 1mg
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