Description
This Vegetarian Buffalo Chicken Dip is a creamy, spicy, and satisfying appetizer perfect for gatherings and game day. Made with seasoned vegetarian chicken-style strips and a blend of reduced-fat cream cheese, ranch dressing, and hot buffalo sauce, it delivers all the bold flavor of classic buffalo chicken dip in a meat-free version. Slow-cooked until smooth and topped with melted cheese, it’s ideal for serving warm with tortilla chips and fresh vegetable sticks.
Ingredients
Scale
Dip Ingredients
- 1 (8-ounce) package seasoned vegetarian chicken-style strips, diced
- 2 (8-ounce) packages reduced-fat cream cheese, softened
- 1 (16-ounce) bottle reduced-fat ranch dressing
- 1 (12-fluid ounce) bottle hot buffalo wing sauce
- 1 cup Colby-Monterey Jack cheese blend, shredded
Instructions
- Combine Ingredients in a Slow Cooker: Place the diced vegetarian chicken strips, softened cream cheese, ranch dressing, and buffalo wing sauce into the slow cooker. Stir gently to combine all ingredients evenly.
- Cook Until Creamy: Cover the slow cooker and cook on Low heat for 1 to 2 hours. Stir occasionally to ensure the cream cheese melts completely and the dip becomes smooth and hot throughout.
- Add Cheese & Serve: Just before serving, stir in the shredded Colby-Monterey Jack cheese until well incorporated and melted. Serve the dip warm with tortilla chips, celery sticks, carrot sticks, or crackers for dipping.
Notes
- For spicier dip, increase the amount of buffalo wing sauce according to taste.
- Vegetarian chicken-style strips can be substituted with vegan meat alternatives for a vegan version, but check if ranch dressing and cheese are vegan compliant.
- Use full-fat cream cheese or ranch dressing for a richer texture and flavor if dietary restrictions allow.
- Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Serve with an assortment of crunchy vegetables for a healthier dipping option.
