Vegetarian Buffalo Chicken Dip Recipes
VEGETARIAN BUFFALO DIP
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
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.
MEATLESS BUFFALO DIP
Use white beans in place of the chicken - delicious!
Provided by laurie
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat cream cheese, blue cheese dressing, 1/2 cup Cheddar cheese, and Buffalo wing sauce together in a bowl. Slightly mash cannellini beans in a separate bowl; fold into the cheese mixture. Spread mixture into a pie pan or baking dish and top with remaining Cheddar cheese and chives.
- Bake in the preheated oven until bubbly, 20 to 25 minutes.
Nutrition Facts : Calories 182.2 calories, Carbohydrate 6.5 g, Cholesterol 25.4 mg, Fat 15.6 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 6.1 g, Sodium 514.8 mg, Sugar 0.5 g
VEGAN BUFFALO CHICKPEA DIP RECIPE BY TASTY
Here's what you need: cannellini bean, raw cashew, hot sauce, non-dairy milk, lemon, nutritional yeast, paprika, onion powder, garlic powder, salt, pepper, chickpeas, shredded vegan cheddar cheese, fresh scallion, fresh parsley
Provided by Betsy Carter
Categories Appetizers
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F (190°C).
- In a food processor, add cashews and beans. Process until smooth.
- Add hot sauce, milk, lemon juice, nutritional yeast, paprika, onion powder, garlic powder, salt, and pepper. Process until smooth.
- Transfer to greased 9x9-inch (23x23 cm) baking dish and stir in chickpeas and cheese.
- Cover with foil and bake for 30 minutes.
- Garnish with scallions or parsley, if desired.
- Serve with pita chips or crackers.
- Enjoy!
Nutrition Facts : Calories 314 calories, Carbohydrate 37 grams, Fat 26 grams, Fiber 8 grams, Protein 12 grams, Sugar 3 grams
VEGETARIAN BUFFALO CHICKEN DIP
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
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
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5/5 (3)Category SnacksCuisine VeganTotal Time 40 mins
- Drain the jackfruit and rinse thoroughly with cold water. Transfer jackfruit pieces to a cutting board and slice off the tough core and remove the seeds. Add the fleshy, stringy part of the jackfruit to a mixing bowl and pull apart by hand. You should have 1 ¾ to 2 cups when you’re done. Blot with a few layers of paper towel to remove excess moisture and set aside.
- To make the vegan ranch, combine all of the ingredients in a food processor and blend until completely smooth. If needed, add more water a tablespoon at a time until the mixture is creamy. Measure out ¼ cup and set aside.
- Press the 10-oz. chunk of tofu with several layers of paper towel to remove as much water as possible. Then, break tofu into a few small pieces and add it to the bowl of a food processor, followed by the water, tapioca flour, lemon juice, garlic powder and salt. Blend until completely smooth.
- Preheat oven to 350F. Transfer the tofu mixture to a medium saucepan and stir constantly over medium-low heat. The cheese will begin to clump and eventually become gooey after 4-5 minutes. Add the jackfruit, buffalo sauce and ranch. Stir to combine and remove from heat.
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- Cut the stem off the mushrooms. Tear both cap and stem with your hand into shreds. Mix them with 1/4 cup homemade buffalo sauce. (There is a video guide on how to do it.)
- Peel and chop onion and garlic. Take a frying pan and add olive oil. Cook chopped onion and garlic for 2-3 minutes until tender and soft.
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4.5/5 (2)Total Time 45 minsCuisine AmericanCalories 374 per serving
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