Our very good friends, The Philly Vegans [@PhillyVegans or PhillyVegans.com] recently showed us how to make Vegan Buffalo Dip which is perfect for any occasion: a party, a picnic, or even just for a snack around the house.
Vegan Buffalo Chicken Dip
Serves party of 8
1 package Beyond Meat Chicken-Free Strips – Lightly Seasoned
1 package (8 ounces) Vegan Cream Cheese (any variety works)
½ cup Hot Sauce (I use Texas Pete because of its lower, but still high, sodium content)
½ cup Ranch Dressing (see recipe below)
½ cup Daiya Shreds (either cheddar or pepper jack)
Vegan Ranch Dressing
Yields 1/2 cup
1/4 cup Vegan Mayo (I prefer Hampton Creek Just Mayo)
1/4 cup Unsweetened Almond Milk (I use Whole Foods 365 brand – carrageenan-free)
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
½ teaspoon black pepper
- Preheat oven to 350 degrees.
- Combine all ingredients until smooth in medium baking dish.
- Bake for 20 minutes or until everything is melty and hot.
- Serve with your favorite vegetables, crackers or my personal favorite, a sliced multi-grain french baguette. Hell! You can serve this dip with anything, it could make cardboard taste good.
- Enjoy… while it lasts!
Find our Vegan / Vegetarian Tees & Tanks: HERE.