The NFL’s annual big game is nearly upon us, taking place at Caesars Superdome in New Orleans on Sunday, February 9. If you have major party plans, Playboy Club creator Kris Rizzo (a fan of the Saints) is here with a succulent dairy-free buffalo chicken dip recipe!
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On the field, you may be rooting for the Kansas City Chiefs to hoist their third consecutive Lombardi Trophy, or supporting the bulldozing Philadelphia Eagles. Still, Kris’ spin on buffalo chicken dip is a tasty, healthy option that all fan bases can unite around.
Let’s see what Kris has in store for the big day.
To create dairy-free buffalo chicken dip:
Ingredients:
- 3 cups cooked shredded chicken
- 1 cup paleo mayonnaise
- ⅓ cup hot sauce or more to taste (I like Frank’s Red Hot Original)
- 1 cup sliced green onions
- ¼ cup nutritional yeast
- 1 TSP onion powder
- 1 TSP garlic powder
- ½ TSP dried dill
- ½ TSP sea salt
- ¼ TSP ground black pepper
- ¼ TSP celery seeds
Directions:
- Preheat oven to 350°F.
- Place all ingredients for the dip in a large mixing bowl and stir to combine (you can taste and add more hot sauce if you prefer).
- Transfer to a small baking dish and smooth out the top with a spatula.
- Bake in the preheated oven for 20 minutes, or until the edges are lightly browned and bubbly.
- Serve warm with celery, carrots, cucumbers, and/or your favorite veggies. You can also enjoy with gluten free crackers or tortilla scoops!
Read more: Q&A: Kris Rizzo
“If you’re lucky enough to have leftovers, store leftover buffalo chicken dip in an airtight container to chill in the refrigerator for up to 4-5 days. You can microwave or heat them again in a 350-degree oven for 10-15 minutes,” asserts Kris. Of course, should you find yourself feeling a little groggy on Monday after, this buffalo chicken dip will hit the spot.
Kris is on The Playboy Club. Talk to her here.
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