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READY IN ABOUT 1¼ hrs

Vegetarian Buffalo Chicken Dip

Read Reviews (12)

"Creamy, cheesy, spicy, vegetarian dip. I have been a vegetarian for 19 years, and this is a great hot dip for parties - enjoyed by non-vegetarians too! Serve with wheat tortilla chips." — shannon s

Ingredients Edit and Save

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Original recipe makes 16 servings Change Servings

1 (8 ounce) package seasoned chicken-style vegetarian strips (such as Morningstar Farms® Chik'n Strips), diced
2 (8 ounce) packages reduced fat cream cheese, softened
1 (16 ounce) bottle reduced-fat ranch salad dressing

1 (12 fluid ounce) bottle hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce)
1 cup Colby-Monterey Jack cheese blend

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Directions

Place the diced vegetarian chicken strips, cream cheese, ranch dressing, and buffalo wing sauce into a slow cooker. Cook on Low, stirring occasionally, until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the shredded cheese and serve.

Kitchen-Friendly View

PREP 10 mins
COOK 1 hr
READY IN 1 hr 10 mins

Footnotes

Cook's Note
You can substitute 8 ounces of diced chicken for a non-vegetarian option.

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iusually make the real chicken version of this and except for the fake chicken strips the recipe is the same and it always gets raves. It can be baked for 30 min @350 with the cheddar cheese sprinkled on top (instead of using a slow cooker) GOOD EITHER WAY.

—DeeLee

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Most Helpful Critical Review

Nov 09, 2010

I was so excited to see a vegetarian version of this buffalo dip, but was disappointed by the results. I made exactly as written and used all of the recommended brands. Next time, I will try shredding the chik'n in a food processor instead of just dicing to improve the texture. I will also mix in blue cheese dressing, take out some of the ranch and experiment with different types of cheeses. It was just a little too "blah" for me as is.

—Marti

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12 Ratings

Nov 16, 2011

Everything about this recipe is perfect except that I substituted the "chik'n strips" with about 3/4C of TVP flakes which was absolutely perfect. I didn't think that the strips would provide the right texture and the TVP flakes were a good choice (and cheaper). I served it to my unsuspecting meat-eating family and it went completely undetected and there were no left-overs! Everyone loved my "chicken wing dip" and no one noticed it wasn't real chicken :-D Even my tofu-hating father had like four helpings! Four stars because the chicken substitute tbe recipe calls for is terrible but my fix was perfect :) Try it again with textured vegetable protein flakes if it didn't turn out right for you with the other chicken substitutes. I know it sounds gross but it really is the best. And remember, buffalo wing sauce is NOT the same as hot sauce ;)

—bijounk

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Jul 21, 2010

This was good but a little spicy for me. Next time I will use 1/2 to 3/4 the bottle of buffalo hot sauce. To decrease spiciness I added some chunky bleu cheese dressing until the heat was decreased to my liking. I also used Qorn Naked Chik'n Cutlets, diced. Those are awesome.

—keljean218

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Feb 04, 2010

If you are fortunate enough to be in an area of the country where Yancey's Fancy cheese is sold, consider buying their Buffalo Wing Cheese. It's vegetarian, and you can shred it, add it to sour cream, mayo and blue cheese, maybe some diced celery as well and an extra dash of hot sauce for a really great meatless alternative.

—Sandarama

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Jun 15, 2011

Not good. Will not make again. Way to hot- the buffalo flavor was very overpowering. Perhaps if that was cut down and ranch instead of spicy ranch was used, but I have no desire to try this again.

—lawchick17

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Mar 29, 2010

I was really excited when I found this recipe. I had two parties in the same weekend. Made it for both and it was not a hit at either. Sorry.

—CocaColaMom

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Aug 17, 2011

OMG! very very very good. but I used louisiana hot sauce instead of the redhot buffalo sauce and WOW is it hot! im actually eating it right now. If you want something pretty hot fire it up with the louisiana. I would recommend not putting a whole 12 ounce bottle in though. haha :)

—chelseamae

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Nutrition

Calories
186 kcal
9%

Carbohydrates
11.7 g
4%

Cholesterol
24 mg
8%

Fat
11.4 g
18%

Fiber
0.5 g
2%

Protein
8.9 g
18%

Sodium
1024 mg
41%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vegetarian Buffalo Chicken Dip

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 186
Calories from Fat: 103

% Daily Value *
Total Fat 11.4g 18 %
Saturated Fat 5.3g 27 %
Cholesterol 24mg 8 %
Sodium 1024mg 41 %
** Potassium 55mg 2 %
Total Carbohydrates 11.7g 4 %
Dietary Fiber 0.5g 2 %
Protein 8.9g 18 %
** Sugars 2.6g
** Vitamin A 4 %
** Vitamin C 0 %
** Calcium 5 %
** Iron 9 %
Thiamin N/A %
** Niacin 2 %
** Vitamin B6 7 %
** Magnesium 2 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.