Monday, January 14, 2013

Vegan Buffalo Chicken Wing Dip

Vegan Buffalo Chicken Wing Dip

Buffalo wings are definitely something that vegans can't have, but this recipe gives you that same great taste. What makes this recipe different, other than not having meat and dairy is that this has all the great flavors of Buffalo Chicken Wings without all the cholesterol. I’m not going to say that it is terribly healthy but its far better for you than its meaty counterpart. Enjoy!

Vegan Buffalo Chicken Wing Dip


-2 (8 ounce) vegan Cream Cheese containers, room temperature (your favorite brand)
-1/2 cup Hot Sauce (recommended: Frank's & the Buffalo Wing flavor is Vegan-Friendly)
-1 Container/package of your favorite vegan chick’un pieces/strips, chopped into chunks OR sub in chickpeas/cauliflower for a plant based recipe*
-1/2 cup crumbled vegan blue cheese (your favorite flavor), add both if you want
-1 cup vegan cheddar cheese (your favorite brand-I like violife), shredded
-1 Tablespoon Packet Vegan Ranch Dip Dry Mix OR 1 cup vegan ranch dressing/Blue Cheese Dressing 
-1/2 Tablespoon Parsley, dried flakes or fresh (minced fine if fresh)
-Nutritional Yeast, optional & to taste (I usually start with 1 tbsp & season to taste) 
-Salt & Pepper, to taste  


-1 Rib Celery, chopped and chunked into small pieces, added to dip to cook with
-Water/Broth/cashew cream/or unsweetened vegan milk, (if you want your dip less thick)


Preheat the oven to 350°F.

In a large bowl, mix the vegan cream cheese until smooth. Add the celery, hot sauce, vegan chick’un, 1 cup cheese (I save 1/2 cup of shredded vegan cheddar for the top), and ranch/blue cheese dressing. Mix well and then transfer the mixture to a 9-inch pie plate or small casserole pan. Sprinkle with remaining 1/2 cup shredded vegan cheese. Bake for 25-30 minutes or until nice and bubbly. Remove and cool until ready to serve. Enjoy!

Serve with crackers, bread and/or veggies (cherry tomatoes, carrots and celery sticks), or Chips. (My personal favorite Lentil Chips). 


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