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RECIPE: HOW TO MAKE VEGAN BUFFALO CHICKEN DIP (VIA @PHILLYVEGANS)

by Stephen Thompson |

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

Ingredients
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

Ingredients
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

Directions

  1. Preheat oven to 350 degrees.
  2. Combine all ingredients until smooth in medium baking dish.
  3. Bake for 20 minutes or until everything is melty and hot.
  4. 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.
  5. Enjoy… while it lasts!

Find our Vegan / Vegetarian Tees & Tanks: HERE.