Vegan Buffalo Chicken Dip
Creamy, spicy, and cheesy – no one will believe this simple and delicious Vegan Buffalo Chicken Dip is vegan. The perfect balance of spicy buffalo sauce, this vegan appetizer is perfect for those looking for a kick of heat. Made with vegan sour cream and cream cheese for the perfect texture and packed with vegan chicken, buffalo sauce, fresh dill, and vegan cheese.
Servings 4 people
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
- Preheat 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.