Description
This Vegetarian Buffalo Chicken Dip is a flavorful, creamy appetizer perfect for gatherings. Made with seasoned vegetarian chicken-style strips and a blend of reduced-fat cream cheese, ranch dressing, and buffalo sauce, it delivers spicy, tangy goodness without the meat. Slow-cooked to perfection, it’s an ideal dip served warm alongside chips and fresh veggies.
Ingredients
Scale
Vegetarian Chicken Base
- 1 (8-ounce) package seasoned vegetarian chicken-style strips, diced
Dairy & Sauces
- 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, cream cheese, ranch dressing, and buffalo wing sauce into a slow cooker, mixing well to combine all elements evenly.
- Cook Until Creamy: Cover the slow cooker and cook on Low for 1-2 hours. Stir occasionally to ensure the cheese melts smoothly and the dip heats evenly, becoming creamy and well-blended.
- Add Cheese & Serve: Just before serving, stir in the shredded Colby-Monterey Jack cheese. Serve the dip warm with tortilla chips, celery sticks, carrot sticks, or crackers for dipping.
Notes
- This dip can be prepared ahead of time and reheated gently in the slow cooker on Low.
- Adjust the amount of buffalo sauce to control spiciness to your preference.
- For a thicker dip, cook uncovered during the last 15 minutes to reduce excess liquid.
- Use gluten-free chips or veggies for a gluten-free option.
- Vegetarian chicken strips can be substituted with your preferred plant-based chicken alternatives.
