Vegan Buffalo Chicken Dip

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This Vegan Buffalo Chicken Dip is creamy, cheesy, and packed with all the classic buffalo wing flavors people love, but made completely dairy-free. It bakes up warm and bubbly and is perfect for game day, parties, or anytime you need an easy crowd-pleasing appetizer.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Snack

Cuisine: American

Diet: Vegan

Servings:

Calories: 230kcal

Author: Iosune Robles

Ingredients

2 cups vegan chicken
8 ounces vegan cream cheese softened
½ cup vegan ranch dressing
½ cup vegan buffalo sauce or hot sauce (such as Frank’s RedHot)
1 teaspoon garlic powder
½ teaspoon paprika I used smoked paprika
1 cup shredded vegan cheese mozzarella, cheddar, or any you have on hand, divided

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Meanwhile, shred the vegan chicken with your hands (or chop it into small pieces), then cook it in a skillet with a little oil according to the package instructions.
Stir the vegan cream cheese in a large bowl until smooth.
Add the buffalo sauce (or hot sauce), vegan ranch dressing, garlic powder, and paprika and mix until well combined.
Stir in the cooked vegan chicken and ⅔ cup (65 g) shredded vegan cheese.
Transfer the mixture to an 8×8-inch (20×20 cm) baking dish and spread it evenly.
Sprinkle the remaining ⅓ cup (35 g) shredded vegan cheese on top.
Bake for 20–30 minutes, or until the dip is hot and bubbly.
Let it cool for about 5–10 minutes, then serve warm with tortilla chips, celery sticks, carrot sticks, and/or sliced green onions.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat in the oven at 350°F (180°C) for about 10–15 minutes, or until warm.
You can also reheat it in the microwave in short intervals, stirring in between.
Freezing is not recommended, as the texture may change once thawed.
Let the dip cool slightly before storing to prevent excess moisture in the container.

Nutrition