This Vegetarian Buffalo Chicken Dip delivers all the spicy, creamy flavors of the classic Buffalo chicken dip but is completely meat-free! Using plant-based chicken-style strips, this dip is perfect for vegetarians and anyone looking for a delicious meatless appetizer. Whether you’re hosting a party, game day gathering, or potluck, this cheesy, spicy, and irresistible dip is sure to be a crowd-pleaser.
Why You’ll Love This Recipe
- Vegetarian-Friendly: All the classic flavors of Buffalo chicken dip, but made with plant-based chicken.
- Creamy & Cheesy: A perfect blend of cream cheese, ranch dressing, and shredded cheese for a smooth and rich texture.
- Easy to Make: Just toss everything in a slow cooker and let it do the work!
- Perfect for Parties: Great for game days, tailgating, or any gathering where you need a delicious dip.
Ingredients
- 1 (8-ounce) package seasoned chicken-style vegetarian strips, diced
- 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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Combine Ingredients in a Slow Cooker
- Place the diced vegetarian chicken strips, cream cheese, ranch dressing, and buffalo wing sauce into a slow cooker.
2. Cook Until Creamy
- Cook on Low for 1 to 2 hours, stirring occasionally, until the cheese has melted and the dip is hot.
3. Add the Cheese & Serve
- Stir in the shredded cheese just before serving.
- Serve warm with tortilla chips, celery sticks, carrot sticks, or crackers.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 1-2 hours
- Total Time: 1 hour 10 minutes – 2 hours 10 minutes
- Servings: 16
- Calories: Approximately 187 kcal per serving
Variations
- Dairy-Free Option: Use dairy-free cream cheese, vegan ranch dressing, and plant-based shredded cheese.
- Extra Spicy: Add red pepper flakes or extra hot sauce for more heat.
- Alternative Seasoning: Try using blue cheese dressing instead of ranch for a different flavor profile.
- Stovetop Method: If you don’t have a slow cooker, you can heat everything in a saucepan over medium heat, stirring until smooth.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in the microwave or on the stovetop over low heat, stirring until creamy again.
FAQs
1. Can I make this dip ahead of time?
Yes! Prepare the dip in advance and store it in the fridge. Reheat in a slow cooker or on the stovetop before serving.
2. What are the best vegetarian chicken substitutes?
Brands like Gardein, MorningStar Farms, and Beyond Meat offer great plant-based chicken alternatives.
3. Can I use Greek yogurt instead of ranch dressing?
Yes! Greek yogurt can be a healthier substitute for ranch dressing while still providing creaminess.
4. What are the best dippers for this Buffalo dip?
Try tortilla chips, celery sticks, carrot sticks, crackers, toasted baguette slices, or pita chips.
5. Can I use homemade buffalo sauce?
Yes! You can make buffalo sauce by mixing hot sauce, melted butter, and a dash of vinegar.
6. Can I bake this dip instead of using a slow cooker?
Yes! Mix everything in a baking dish and bake at 350°F (175°C) for 20-25 minutes, stirring occasionally.
7. How can I make this dip thicker?
Add extra shredded cheese or a small amount of cream cheese to thicken the texture.
8. What can I serve with this dip?
Pair it with veggie sticks, chips, or even use it as a spread for sandwiches or wraps.
9. Is this dip keto-friendly?
Yes, if you use full-fat dairy ingredients and low-carb buffalo sauce, this dip can be keto-friendly.
10. Can I make this dip vegan?
Yes! Use vegan cream cheese, dairy-free ranch, plant-based cheese, and vegan chicken strips.
Conclusion
This Vegetarian Buffalo Chicken Dip is a must-have for parties, game nights, and gatherings. With all the bold, spicy flavors of classic Buffalo dip—without the meat—it’s a guaranteed crowd favorite. Serve it warm with chips or veggies, and enjoy a creamy, cheesy, plant-based delight!
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Vegetarian Buffalo Chicken Dip
This Vegetarian Buffalo Chicken Dip has all the spicy, creamy, cheesy flavors of the classic dip—without the meat! Made with plant-based chicken, cream cheese, ranch dressing, and buffalo sauce, this easy slow-cooker dip is perfect for parties, game days, or any gathering. Serve it warm with chips, crackers, or veggies for an irresistible appetizer!
- Total Time: 1 hour 10 minutes - 2 hours 10 minutes
- Yield: 16 servings
Ingredients
- 1 (8-ounce) package seasoned vegetarian chicken-style strips, diced
- 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
Step 1: Combine Ingredients in a Slow Cooker
- Place the diced vegetarian chicken strips, cream cheese, ranch dressing, and buffalo wing sauce into a slow cooker.
Step 2: Cook Until Creamy
- Cover and cook on Low for 1-2 hours, stirring occasionally, until the cheese is melted and the dip is smooth and hot.
Step 3: Add Cheese & Serve
- Stir in the shredded cheese just before serving.
- Serve warm with tortilla chips, celery sticks, carrot sticks, or crackers.
Notes
- Dairy-Free Option: Use dairy-free cream cheese, vegan ranch dressing, and plant-based shredded cheese.
- Extra Spicy: Add red pepper flakes or more buffalo sauce for extra heat.
- Alternative Dressing: Try blue cheese dressing instead of ranch for a different flavor twist.
- Stovetop Method: Heat everything in a saucepan over medium heat, stirring until melted and smooth.
- Baked Version: Mix ingredients in a baking dish and bake at 350°F (175°C) for 20-25 minutes, stirring occasionally.
- Prep Time: 10 minutes
- Cook Time: 1-2 hours
- Category: Appetizers Dips
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
