Vegetarian Buffalo Chicken Dip

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.

Original recipe makes 16 servings

Ingredients

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

  • PREP

    10 mins

  • COOK

    1 hr

  • READY IN

    1 hr 10 mins

Directions

  1. 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.

Nutrition

Calories: 186 kcal
Carbohydrates: 11.7 g
Cholesterol: 24 mg
Fat: 11.4 g
Fiber: 0.5 g
Protein: 8.9 g
Sodium: 1024 mg

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