Reviewed: 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 :)

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4 users found this review helpful

Reviewer:

chelseamae

Reviewed: Feb. 5, 2010

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.

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30 users found this review helpful

Reviewer:

DeeLee

Cooking Level: Intermediate

Living In: West Chester, Pennsylvania, USA

Reviewed: Oct. 16, 2012

This recipe was very good! Nobody knew it was vegetarian until they realized my vegetarian wife and daughter were eating it. I made it exactly as written. I will make this again! Thanks.

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1 user found this review helpful

Reviewer:

CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

Reviewed: Feb. 5, 2012

This was yummy, but after looking at some other similar (non vegetarian) recipes I decided not to use as much hot sauce. I only used half a bottle and am glad that I did.

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3 users found this review helpful

Reviewer:

VeggieAmy

Cooking Level: Beginning

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jul. 20, 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.

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11 users found this review helpful

Reviewer:

keljean218

Reviewed: Feb. 4, 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.

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11 users found this review helpful

Reviewer:

Sandarama

Reviewed: 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 ;)

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19 users found this review helpful

Reviewer:

bijounk

Reviewed: Nov. 6, 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.

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21 users found this review helpful