Vegan Buffalo Chicken Dip
Creamy, spicy, and cheesy - the perfect dip.
Packed with cream cheese, sour cream, buffalo sauce, vegan chicken, shredded cheese, and a bunch of seasonings and herbs for a flavour-packed Vegan Buffalo Chicken Dip. As one of Devin’s favourite flavours this dip has been at the top of our list for a long time!
Perfect for sharing, dips are one of our favourite appetizers to make and eat. This quick and easy dip comes together in just over 30 minutes making it a delicious and simple appetizer you can whip up when you’re limited on time. Just mix everything together, add to an oven safe dish like a cast iron pan, and bake until warm and gooey. Serve with fresh veggies and tortilla chips for dipping.
Why you’ll love this recipe:
It’s creamy, delicious, perfectly spicy!
Perfect for sharing or keeping all to yourself.
Super easy to make and bake.
Top tips for making Vegan Buffalo Chicken Dip:
Use both vegan sour cream and cream cheese. For a perfectly creamy and dreamy dip we like using both vegan sour cream and cream cheese. The sour cream adds the perfect amount of tang to the dip, while the cream cheese offers a deliciously creamy and delicious texture after being baked.
Use vegan chicken for a deliciously meaty texture. In place of chicken we like to use store-bought vegan chicken like the one from Tofurkey. It offers a meaty texture and flavour!
Frank’s Buffalo Sauce is accidentally vegan. Yes this delicious sauce is accidentally vegan (at least in Canada it is). To get a flavour most similar to ours, use this!
Bake until warmed all the way through. For the perfect texture and eating experience bake the dip until warmed through and the cheese is melted on top. You’ll know it’s ready when the dip starts to bubble just a little bit. You may need to turn in on broil for a couple minutes at the end.
How to make vegan buffalo chicken dip:
Prep Time: | Bake Time: | Total Time:
Makes: 6 servings
Ingredients
Buffalo Chicken
5 mL (1 tsp) vegetable oil
50 g (2) shallots, sliced
227 g vegan chicken chunks
60 mL (¼ cup) buffalo sauce
Dip
120 g (½ cup) vegan sour cream
227 g (1 cup) vegan cream cheese
120 mL (½ cup) buffalo sauce
2 tsp garlic powder
2 tsp onion powder
salt & pepper
120 g (1 cup) vegan mozzarella shreds
2 tbsp fresh dill, minced
2 tbsp chives, minced
60 g (½ cup) vegan smoked gouda shreds
Instructions
Heat oven to 350F.
To a pan over medium heat add vegetable oil until warm. Cook shallots for 1-2 minutes. Add vegan chicken to pan and cook for 3-5 minutes until golden and crispy. Add buffalo sauce and toss to coat, cook for 2-3 minutes stirring frequently. Remove from heat and set aside.
To a food processor combine sour cream, cream cheese, buffalo sauce, garlic powder, onion powder, salt, and pepper. Process until creamy and smooth.
To a large bowl combine cooked buffalo chicken, creamy dip mixture, shredded mozzarella, fresh dill, and chives. Stir until combined.
Pour into an oven-safe dish (we used a cast iron pan), top with shredded gouda and bake for 25-30 minutes until warmed all the way through and the cheese is melted on top. You may need to broil at the end for 2-3 minutes.