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–+ servings
dairy free buffalo chicken dip in a bowl with spoon, surrounded by celery and tortilla chips.

Healthy Dairy Free Buffalo Chicken Dip

Ash Sladen
This dairy-free buffalo chicken dip is so addictive and HEALTHY you'll want to make it all year long! Because it can be meal-prepped and frozen months ahead, it makes the perfect last-minute appetizer for any occasion!
5 from 7 votes
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 24 servings

Equipment

  • Food Processor

Ingredients
  

1st round of ingredients: for the food processor

  • 30 oz white beans (2 15oz cans), drained and rinsed or 3 1/4 cup of cooked white beans (see FAQ for types)
  • 1/2 cup avocado oil or olive oil
  • 1/3 cup nutritional yeast
  • 4 tbsp water
  • 1 tsp garlic puree or 2 garlic cloves, crushed
  • 2 tsp lemon juice
  • 2 tsp onion powder
  • 1 1/2 tsp pink Himalayan salt sea and kosher salt work too
  • 1/2 tsp black pepper

2nd round of ingredients

  • 3/4 cup Frank's RedHot Sauce add less if not wanting it too spicy - see note
  • 2 cups cooked chicken, finely chopped or shredded (see FAQ for type)

Instructions
 

  • Preheat your oven to 350℉. Skip this step if you're making the dip ahead.
  • Add your first round of ingredients to the food processor - everything but the chicken and hot sauce.
  • Blend on high for 5 minutes until smooth, scraping down the sides halfway through.
  • Dump the mixture into a bowl and add the hot sauce and chicken.
  • Mix together until well combined. Give it a taste and add more hot sauce if wanting it spicier.
  • Transfer your dip to an oven safe dish and bake for 25 to 30 minutes, until hot inside. Read the meal prep & storage section of this post, if making ahead for a party or the freezer.
  • Remove from oven and stir thoroughly until one cohesive colour and texture.
  • Serve warm, room temperature or cold with chips and veggies. Celery is EXCEPTIONAL with this dip and cuts through the spiciness.
  • Any leftover baked dip can be refrigerated for up to 4 days. Unbaked dip can be stored for up to 3 days in the fridge or up to 3 months in the freezer.

Notes

See FAQs for ingredient substitutions and other tips. 

Nutrition

Serving: 0.25cup | Calories: 107kcal | Carbohydrates: 8g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 402mg | Potassium: 209mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 1mg
Keyword buffalo wing dip, chicken wing dip
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