Vegetarian Buffalo Chicken Dip
Buffalo chicken dip gets a vegetarian twist in this irresistible party favorite! Creamy, cheesy, and perfectly spiced, this dip brings bold flavors to your table without compromising on taste. It's a guaranteed crowd-pleaser—even among non-vegetarians
Ingredients
- 2 packages 8 ounces each reduced-fat cream cheese, softened
- 1 bottle 16 ounces reduced-fat ranch dressing
- 1 bottle 12 fluid ounces hot buffalo wing sauce (e.g., Frank’s® REDHOT Buffalo Wing Sauce)
- 1 package 8 ounces seasoned vegetarian chicken-style strips (e.g., Morningstar Farms® Chik’n Strips), diced
- 1 cup shredded Colby-Monterey Jack cheese blend
Instructions
- Combine the diced vegetarian chicken strips, softened cream cheese, ranch dressing, and buffalo wing sauce in a slow cooker.
- Set the cooker to Low heat, stirring occasionally, until the mixture becomes smooth, creamy, and thoroughly heated. This process typically takes 1 to 2 hours.
- Once the mixture is hot, incorporate the shredded Colby-Monterey Jack cheese, stirring well to ensure it melts evenly.
- Serve the dip warm, accompanied by tortilla chips, fresh vegetables, or other preferred dippers.
Notes
For a non-vegetarian variation, replace the vegetarian chicken strips with 8 ounces of diced chicken.