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Buffalo Chicken Dip

Serves: 4-6
Ready In: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes


  • 3 cups shredded cooked chicken
  • 1 cup Dairy-Free Ranch Dressing
  • 1/2 cup hot sauce (Frank’s Red Hot)
  • 1 scallion, finely chopped, for garnish
  • Celery or carrot sticks, for serving


  1. Preheat the oven to 350°F
  2. In a medium bowl, fold together the chicken, dressing, and hot sauce until combined.
  3. Spread the mixture in an even layer in an 8×8″ glass baking dish and bake for 30 minutes, until the edges are lightly golden brown and bubbling.
  4. Garnish with the scallions and serve with nacho chips, celery sticks, or carrot sticks.

from the kitchen of

From the kitchen of Coconuts and Kettlebells

Coconuts and Kettlebells

My friend Kelly made this for a girls' night in and was kind enough to share the recipe. It's always great to have a few dairy+gluten-free recipes up your sleeves for potlucks.