Vegan Easy Baked Buffalo Chicken Dip
Total time40 min
Prep time15 min
Cook time25 min
4.8(18)
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Learn more →Ingredients
10 servings
- 2 packages (8 oz each) cream cheese, softened
- ½ cup sour cream
- ½ cup frank's redhot sauce or other cayenne-based hot sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 cups cooked chicken, shredded
Chef's tipPlant-based chicken is already cooked, so stir it in near the end just to heat through. - 1 ½ cups shredded cheddar cheese, divided
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - ½ cup crumbled blue cheese (optional)
Can be omittedblue cheese
For serving
- 2 stalks celery, thinly sliced (optional)
- tortilla chips or crackers, for serving (optional)
- sliced baguette or celery sticks, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large mixing bowl, beat the softened cream cheese with a hand mixer or sturdy spatula until smooth and lump-free. Add the sour cream, hot sauce, garlic powder, and onion powder, and mix until fully combined.
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