Buffalo dip. Because they always ask… Vegan.

vegan buffalo chicken dip, fresh out the oven!

This is my most requested dish I get from all my friends. Funny enough, it’s just a slightly altered version of the official Frank’s Red Hot buffalo dip, found on their website. It’s good. Damn good.

Vegan Buffalo Chicken Dip
enough for 8 as a snack

8 oz of tofutti cream cheese brought to room temp and cubed
1/2 cup of vegan ranch dressing
1/2 cup Frank’s Red Hot sauce (NOT buffalo sauce!)
8 oz of shredded Daiya or Vegan Gourmet cheese (your choice of flavor, or mix them up!)
About 1 pound of “mix ins.” This could be vegan chicken strips cubed, sautéed pepper mushrooms and onions, drained black beans, whatever. The most authentic will be the vegan chicken though, obviously. I use vegan crumblers, chix, and veggies. LOAD IT UPPP!

what it should look like pre-cheese smothering, pre-oven time

Set your oven to 350. In a casserole dish, throw in the hot sauce, ranch, cream cheese, “mix ins” and half the cheese. Toss around until evenly distributed. Top with the rest of the cheese. Bake for 20ish minutes.
Serve with carrots, celery, crackers, apples, whatever. Best eaten hot!

You can also probably make this crockpot style too, but I’d recommend cooking and draining the mix ins before you put it in the crockpot. It’ll keep the dip warm all party too… Ideal.


2 Comments Add yours

  1. Bvlgari says:

    Looks deeelish! Post a vid of you eating this on YouTube!! 🙂

  2. Looks amazing! Thanks for sharing! Xo, M&K at brewedtogether.com

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