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
