Buffalo Chicken Dip (Dairy-Free)
Don’t let the dairy-free scare you! This dip is SO crazy good you’ll never know it’s got no cheese. I am not one of those people where we try something gluten or dairy or whatever free, and maybe it’s fine, but then scream from the rooftops how amazing it is. I’ve made this a bunch of times, as have others, and the pan is always cleaned out.
I love a good dip. Problem, for some, is that they’re usually filled with cheese or have a roux as a base. A roux, incase you didn’t know, is butter and flour whisked together over low heat until it forms a paste. This creates thickening power in any sauce, dip, or stew. It’s the base for most cheese sauces and a basic of culinary wizardry. It’s also a sneaky culprit for those cutting out gluten.
Enter the cashew. Did you know it’s not technically a nut? It’s the fruit that comes from a bigger fruit that grows on a tree. Ca-razy. Cashews have this odd characteristic that makes them great for making milkier milks (yea…that wording sounds gross…sorry), the flour is interesting as an addition to baked goods, and there are many dairy-free ice cream recipes that utilize it as the base for a creamier texture. I’ve even seen it used make dairy-free ricotta cheese. Say what?!
Here, we use it as a cheese sauce substitute. Blend it up into a smooth consistency and magic happens.
On to the recipe. This came to be during one of my early Whole Life Challenges - I was going to be heading to a party and needed something to bring that I could eat that didn’t contain gluten or dairy. This thing is so good. I mean, I sat down and ate it with a fork. Looking to meal prep? Add more chicken than the recipe calls for, and it becomes more of a casserole and less of a dip.
Buffalo Chicken Dip (Dairy-Free)
Kristin Kaschak | April 2015 | BigBrashLife.com
- prep time: 10 Minutes
- cook time: 25 Minutes
- total time: 35 Minutes
Servings:
Ingredients:
- 2 cups shredded chicken*
- 1 1/2 cup raw cashews
- 1/2 cup hot sauce
- 1/2 cup mayo
- Juice of 1 lemon
- 1/4 cup chicken stock
- 1 tbsp mustard
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp thyme
- 1/4 tsp onion powder
For the shredded chicken, you can bake some chicken breasts prior to making this, pick one up from the store, OR even head to the salad bar at your local frocery and buy pre-shredded chicken there!
Instructions:
Preheat the oven to 350 F.
Put everything but the chicken into a food processor and blitz for about 3 minutes until it’s smooth and creamy.
In a large bowl, combine the shredded chicken and the cashew mixture. Stir to thoroughly combine.
Pour into an 8 x 8 baking dish, even out the surface with a spatula, and bake for 25 min.
Serve with celery sticks, carrots, bell peppers, or maybe some corn chip or gluten-free tortillas if you’re feeling crazy.