Dairy Free Buffalo Chicken Dip
We posted this dairy free buffalo chicken dip on our Instagram Stories, and many people asked for a permanent recipe. The photos are from the Instagram post, so they are not the best quality. Not sure when we will make this recipe again to get better photos.
First start with Kite Hill cream cheese. Plain works well, but we used Everything. Spread the bottom of your glass pan with the non dairy spread. This "cream cheese" is made from almond milk.
The mushrooms are optional, and not usually in buffalo chicken dip, but we like the added veggies.
Shred two chicken breasts. WE used Local Misty Knolls Chicken or Brookford Farm. We boiled ours, and then shredded. Cook it however you would like. Put the shredded chicken into a container and add almond based Bitchin' Sauce, or also called in some areas, "This Dip is Nuts!" is the organic line from the same company. The ingredients in this sauce are clean: Water, Organic almonds, sunflower oil, lemon juice, vinegar, nutritional yeast, coconut aminos, aged red pepper, cayenne, garlic and sea salt! THAT's it! Their sauces are gluten free, Non-GMO and vegan. I first tried this sauce at a Farmer's Market in Carlsbad, CA, where it is made! It took a while to arrive on the East Coast, but I'm glad it did!
Mix the sauce with the chicken and add Parmella Creamery no dairy shredded cheese. I
Use Pepper Jack or Mozzarella...or both! We put in a 1/4 cup of each. This is a cashew based cheese. Also clean ingredients!
Sprinkle some in the mixture and some on top! BAKE in the oven at 350 for 20 minutes to melt the "Cheese"
TOP with cilantro...unless you don't like cilantro, but we think cilantro should go on everything :)
Put it in a lettuce wrap...on top of a salad. Dip some Siete Grain free chips in it. We love to dip crunchy organic celery into it.
We packed some in an insulated container to take to the ski area.
This is a good dish for a party. It makes the non dairy folks happy!