As a vegan, everyone thinks you cannot eat super delicious foods. It is a common stereotype that I shoot down constantly. When invited to a party, everyone thinks you’ll bring hummus, or just vegetables, or maybe a fruit salad. Little does the typical omnivore know, vegans are capable of SO much more. They are even capable of the cream of the crop party dip. The one that is finished first. The one that is anticipated most. The great Buffalo Chicken Dip. Below you will find my adaptation of the dip… a recipe so good, even your non-vegan friends will enjoy.
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!
I really enjoyed your review of this recipe!! I agree about the sodium level being crazy as I also put the recipe into My Fitness Pal. I overlook sodium intake when it comes to this dip haha.