Easy Vegan Buffalo Chicken Dip Recipe
This creamy, spicy Vegan Buffalo Chicken Dip is a crowd-pleasing appetizer made with vegan chicken, cream cheese, ranch, hot sauce, and melted vegan cheese. It’s the perfect plant-based twist on the classic party favorite — cheesy, tangy, and completely dairy-free!
Ingredients
1½ cups shredded vegan chicken (such as Gardein or MorningStar)
1 (8-ounce) container vegan cream cheese
½ cup vegan ranch dressing
½ cup cayenne pepper hot sauce (such as Frank’s RedHot)
½ cup shredded vegan cheese (mozzarella or cheddar-style)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine vegan chicken, cream cheese, ranch, hot sauce, and shredded vegan cheese. Mix well until fully incorporated.
- Transfer the mixture into a 1-quart or 2-quart baking dish, spreading evenly.
- Bake for 30 minutes, or until the top is hot and bubbly.
- Serve warm with tortilla chips, celery sticks, crackers, or toasted bread.
Notes
- Adapted from the classic Frank’s RedHot Buffalo Chicken Dip.
- Use your favorite store-bought vegan cream cheese or homemade version.
- For a nut-free option, use tofu or cauliflower instead of vegan chicken.
- Can be made ahead and reheated before serving.
Find it online: https://yumntasty.com/easy-vegan-buffalo-chicken-dip-recipe/
