Meatless Buffalo Dip Recipes

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VEGETARIAN BUFFALO DIP



Vegetarian Buffalo Dip image

A friend made Buffalo chicken dip and that got me thinking about creating a vegetarian dip with the same flavors. This addictive dip is so amazing, no one will miss the meat. -Amanda Silvers, Old Fort, Tennessee

Provided by Taste of Home

Categories     Appetizers     Snacks

Time 1h40m

Yield 6 cups

Number Of Ingredients 8

1 cup sour cream
8 ounces cream cheese, softened
1 envelope ranch salad dressing mix
2 cups shredded sharp cheddar cheese
1 can (15 ounces) black beans, rinsed and drained
8 ounces fresh mushrooms, chopped
1 cup Buffalo wing sauce
Optional: Sliced green onions and tortilla chips

Steps:

  • Combine sour cream, cream cheese and ranch dressing mix in a bowl until smooth. Stir in the next 4 ingredients. Transfer to a 3- or 4-qt. slow cooker. Cook, covered, on high for 1-1/2 hours. If desired, sprinkle with green onion and serve with tortilla chips.

Nutrition Facts : Calories 113 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 526mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

VEGETARIAN BUFFALO CHICKEN DIP



Vegetarian Buffalo Chicken Dip image

Creamy, cheesy, spicy, vegetarian dip. I have been a vegetarian for 19 years, and this is a great hot dip for parties - enjoyed by non-vegetarians too! Serve with wheat tortilla chips.

Provided by shannon s

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 1h10m

Yield 16

Number Of Ingredients 5

1 (8 ounce) package seasoned chicken-style vegetarian strips (such as Morningstar Farms® Chik'n Strips), diced
2 (8 ounce) packages reduced fat cream cheese, softened
1 (16 ounce) bottle reduced-fat ranch salad dressing
1 (12 fluid ounce) bottle hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce)
1 cup Colby-Monterey Jack cheese blend

Steps:

  • Place the diced vegetarian chicken strips, cream cheese, ranch dressing, and buffalo wing sauce into a slow cooker. Cook on Low, stirring occasionally, until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the shredded cheese and serve.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 11.7 g, Cholesterol 24.1 mg, Fat 11.4 g, Fiber 0.5 g, Protein 8.9 g, SaturatedFat 5.3 g, Sodium 1023.7 mg, Sugar 2.6 g

VEGETARIAN BUFFALO "MEATBALLS" WITH BLUE CHEESE DIP



Vegetarian Buffalo

Forget about hot wings! These spicy "meatballs" combine white beans and mushrooms for a delicious meatless version of your favorite buffalo-and-blue cheese party snack.

Provided by Katherine Sacks

Categories     No Meat, No Problem     Super Bowl     Vegetarian     Bean     Meatball     Mushroom     Hot Pepper     Blue Cheese     snack     Hors D'Oeuvre     Appetizer

Yield Makes 33

Number Of Ingredients 16

1 tablespoon vegetable oil
2 garlic cloves
1 celery stalk, coarsely chopped
1 (15-ounce) can white beans, rinsed, drained
4 ounces button mushrooms
1 large egg
1 cup panko (Japanese breadcrumbs)
1 teaspoon kosher salt, divided
5 tablespoons unsalted butter
1/2 cup hot pepper sauce, preferably Frank's
2 tablespoons pure maple syrup
1/2 cup sour cream
1/4 cup buttermilk
1/4 cup crumbled blue cheese
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped chives, divided

Steps:

  • Arrange a rack in center of oven and preheat to 400°F. Coat a rimmed baking sheet with oil.
  • Pulse garlic in a food processor until finely chopped. Add celery, beans, and mushrooms and pulse until coarsely chopped. Transfer to a large bowl. Stir in egg, panko, and 3/4 tsp. salt. Using your hands, roll tablespoonfuls of bean mixture into balls. Transfer to prepared baking sheet, packing them snuggly. Roast veggie balls, turning halfway through, until firm and cooked through, 25-30 minutes.
  • Meanwhile, cook butter, hot sauce, and maple syrup in a small saucepan over medium heat until butter is melted. Stir until smooth; set aside.
  • Whisk sour cream, buttermilk, blue cheese, pepper, 1 Tbsp. plus 2 tsp. chives, and remaining 1/4 tsp. salt in a medium bowl. Top with remaining 1 tsp. chives.
  • Transfer veggie balls to a large bowl. Toss with hot sauce mixture and serve with blue cheese dip alongside.
  • Do Ahead
  • Veggie balls can be formed, not cooked, 1 day ahead; cover and chill.

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