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Featured Allergy-Free Recipe: Buffalo Chicken Dip

Allergy-Free Side Dish Recipe: Buffalo Chicken Dip
A dairy-free alternative to a classic football party staple.
Recipe Information  
Category: Appetizers
# of Servings: 10
Recipe Created By: Joanne M
  • Ingredients  
  • 1  15.5 oz can  cannellini beans, drained
    1/2  cup  unflavored milk alternative or chicken broth
    1  Tbsp  lemon juice
    1  tsp  garlic powder
    1/2  tsp  onion powder
    2  tsp  parsley
    1/4  tsp  cayenne pepper
    1/4  tsp  salt
    1/4  tsp  pepper
    2  cups  cooked chicken
    2  Tbsp  margarine (dairy and/or soy-free as needed)
    2  Tbsp  Franks Red Hot Sauce
  • Instructions
  • Preheat oven to 350 degrees.

    In a blender or food processor, blend the beans and milk alternative until smooth. Add the lemon juice and spices and blend to combine.

    Melt the margarine and mix in the hot sauce. Chop the chicken into small pieces and mix with the margarine/hot sauce mixture.

    In an oven proof dish (approx 1 1/2 quart), spread 1/2 of the bean mixture in the bottom. Add the chicken mixture and spread over the beans. Top the chicken with the rest of the bean mixture. Bake until hot and bubbly, approx 30 minutes.

    Serve with celery sticks, carrot sticks and safe tortilla chips.
  • Comments  
  • Iron Chef KFA Battle Tailgate Snacks January 2007 - Dairy & potato free.

    Buffalo Chicken Dip
    Photo courtesy of Joanne M
    Challenger's Statement:

    I love Buffalo wings. This is a much less guilty version that you don't need to drag out the deep fryer to make! I can make safe Buffalo Wings, but I really missed the blue cheese dressing to dip them in. The bean mixture provides a ranch dressing like taste to offset the spiciness of the Buffalo Chicken meat. If you're in a rush, safe canned chicken meat makes this recipe REALLY quick and easy. Enjoy!
  • Substitutions  
  • Great northern beans can successfully be used instead of the cannellini beans.

    You can adjust the spiciness of this dip by adjusting the ratio of margarine to hot sauce. Keep a total of 4 Tbsp, but add more margarine and less hot sauce if you want it more mild. The recipe as written is a mild/medium heat level. Use 1 Tbsp hot sauce to 3 Tbsp margarine for a more mild flavor.

    Make sure your non dairy milk alternative is UNFLAVORED, vanilla just will not work in this recipe!

    Use dairy, egg, soy, corn, wheat and/or gluten free ingredients as needed. To avoid potato, do not use Dari Free as the milk alternative.
     This recipe is free of:
     Milk  Peanut  Egg  Soy  Tree nut  Corn
     Gluten  Wheat  Fish  Shellfish  Sesame  


    Copyright Policy:

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    Copyright © 2005-2011, Kids With Food Allergies Foundation. All rights reserved.

    Page last updated 09/10/2011

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