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FODMAP Free Buffalo Chicken Dip

FODMAP Free Buffalo Chicken Dip

FODMAP Free Buffalo Chicken Dip


FODMAP Free Buffalo Chicken Dip
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
This declicious FODMAP Free version of the standard Buffalo Chicken Dip is a tasty treat everyone will love. Great for Super Bowl Parties and pot lucks!
  • 2 medium sized boneless, skinless, chicken breast (approximately ½ pound) *
  • 1 teaspoon salt
  • 1 tablespoon fresh chives, chopped
  • 8 ounces Tofutti Better Than Cream Cheese, softened
  • ½ cup FODMAP Free Buffalo Wing Sauce
  • ½ cup FODMAP Free Ranch Dressing
  • 1 cup each grated sharp cheddar and grated asiago **
  • 2 scallions, diced (green part only)
  • Blue corn chips
  1. Rinse chicken in cold water.
  2. Add whole breasts (or cut them in half), salt and chopped chives in a medium sauce pan and cover with water.
  3. Bring chicken to a boil, reduce heat and simmer for 15-20 minutes or until chicken is completely cooked.
  4. Remove chick from broth and allow to cool slightly.
  5. Reserve the broth to use in another recipe or discard. You won't get much chicken broth from cooking only 2 breasts, but it will freeze well and it's good to have on hand.
  6. Shred chicken by pulling it apart with your hands. Chicken can be cut into chunks and then shredded -- this can make the shredding process easier. You want the pieces small so they will be easy to scoop up with chips.
  7. Spread imitation cream cheese into an ungreased shallow 1-quart baking dish.
  8. Top with the shredded chicken, spreading evenly to cover.
  9. Spread buffalo wing sauce over chicken.
  10. Spread ranch dressing over buffalo wing sauce.
  11. Top with grated cheese.
  12. Sprinkle diced scallions over the cheese.
  13. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.
  14. Serve warm with blue corn chips.
* Some recipes call for 10 ounces of canned chunk white chicken instead of cooking your own chicken. I have not found a canned chicken that is FODMAP Free and besides, freshly cooked chicken tastes better!

** I prefer a mixture of sharp cheddar and asiago cheeses, but you can use any combination of hard cheeses that melt well such as sharp cheddar, asiago, fontina, gouda, or enchilado. Monterey Jack is also good, but it is low FODMAP versus FODMAP Free.



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