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Photo of a cracker in a chicken dip.

Vegan Buffalo Chicken Dip

Print Recipe
This buffalo chicken dip is all sorts of amazing. I’m throwing all legal grammar out the window to say: YOU GOTTA MAKE THIS.
Course Dips, Jams, Sauces, Dips & Spreads, Snacks, spreads
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings
Calories 171
Author Jessica Hylton

Ingredients

  • 1 pound vegan chicken homemade or store-bought
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne
  • 1 teaspoon seasoned salt
  • 2 tablespoons vegan unsalted butter
  • 8 ounces vegan cream cheese
  • 2.5 oz crumbled vegan blue cheese
  • 1 cup vegan shredded Sharp cheddar cheese
  • 5 to 10 ounces Hot Sauce**

Instructions

  • Tear your vegan chicken intro shreds. Set aside.
  • In a saucepan over low heat, melt the garlic powder, cayenne, seasoned salt, vegan cream cheese, vegan butter, and vegan blue cheese together until melted.
  • Stir in the vegan chicken, 1/2 cup of the shredded cheese and the hot sauce.
  • Pour into a greased baking dish and top with remaining cheese.
  • Bake at 400F/200C until nice and bubbly and hot for 15-20 minutes, and the cheese is all melted. Broiling is optional.
  • Serve with chips, crackers and celery.

Notes

** I would recommend adjusting this based on your heat level preference! If you don’t want it that spicy, use 5 ounces like I originally did.

Nutrition

Calories: 171kcal | Carbohydrates: 5g | Protein: 14g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 1145mg | Potassium: 36mg | Fiber: 3g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 13mg | Calcium: 21mg | Iron: 1mg