Vegan Buffalo Chicken Dip
January 29, 2019
Well, Super Bowl Sunday is almost here! To be honest, the only reason I care is because it presents another excuse to make some good food. But my partner Scott loves watching the big game every year. This year I wanted to try something different so I came up with a vegan buffalo chicken dip.
Normally for my vegan Super Bowl
I made a post on Facebook asking people what they love to snack on during the game and after reading the comments, I realized that a popular choice for people at Super Bowl parties everywhere is buffalo chicken dip! So of course, I really wanted to try to make a vegan buffalo chicken dip!
This dip is rich, creamy, cheesy, with a little spicy kick! Keep some celery and ranch nearby! You can use whichever vegan faux chicken you like, but I went with Gardein this time. I also used Follow Your Heart mozzarella shreds, Violife cream cheese, and Tofutti sour cream. You may use other brands! I would imagine Tofutti cream cheese would do well too. Choose your favorite!
The recipe was modified from this one on Food Network’s website.
Vegan Buffalo Chicken Dip
Ingredients
- 4 Gardein Chickn Scallopini (or 10 oz of another faux chicken good for shredding)
- 4 oz vegan cream cheese
- 4 oz vegan sour cream
- 1/2 cup frank's red hot sauce
- 1/2 cup vegan mozzarella shreds
- 2 T nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees. Shred thawed faux-chicken into small pieces using two forks or a food processor. Stir all other ingredients together into a large bowl and add in shredded chickn. Mix until combined.
- Transfer mixture to a greased cast iron pan or baking dish and bake for 18 minutes. Turn on the broiler on low for 2 minutes more and then remove. Serve with crackers, chips, celery, and other veggies.
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