While I am not going to pretend to be a football superfan, I love celebrating Super Bowl Sunday with all of the fun snacks that are staples at any watch party. My personal favorite: Buffalo Chicken Dip! This fan-favorite is not always thought of as the healthiest, but this minimal ingredient, dairy-free, takes on everyone’s favorite dip taste just like the real thing! Try this recipe for the 4th of July, Memorial Day, or college football tailgates!

What You’ll Need

2lbs of cooked chopped chicken 

½ cup of Franks Red Hot Buffalo Sauce 

½ cup of KiteHill vegan cream cheese (can also use vegan mayo or vegan ranch) 

1 tsp garlic powder 

1 tsp onion powder 

1 tsp salt 

1 tsp pepper

Method

1. Bake chicken in the oven at 425 for 22 minutes or cook in an instant pot. 

2. While chicken is cooking, mix together all other ingredients into a big bowl 

3. Shred chicken 

4. Mix shredded chicken into the bowl containing the other ingredients. Coat chicken evenly. 

5. Place mixture into a baking dish (I used a round cake pan). 

6. Bake at 425 for 5-10 minutes or until the top of the dish is golden brown. 

7. Sprinkle chives or green onions on top (optional)

Saturday football games at Clemson are some of my favorite college memories and this dip was definitely a staple at more than one tailgate, leaving me feeling full, but not sick on those celebratory days. Let me know if you try out this recipe and if your party guests can tell the difference :)

Enjoy!