Vegetarian Buffalo Chicken Dip

3.6

(23)

21 Reviews

3 Photos

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.

Submitted by shannon s

Updated on July 28, 2024

close up view of Vegetarian Buffalo Chicken Dip garnished with green onions in a bowl with a spoon, served with carrots, celery, crackers, potato chips, and tortilla chips

3

Prep Time:

10 mins

Cook Time:

1 hr

Total Time:

1 hr 10 mins

Servings:

16

Yield:

16 servings

Jump to Nutrition Facts

Ingredients

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

Directions

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.

Cook’s Note

You can substitute 8 ounces of diced chicken for a non-vegetarian option.

Nutrition Facts (per serving)

187	Calories
11g	Fat
12g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 187
% Daily Value *
Total Fat 11g	15%
Saturated Fat 5g	27%
Cholesterol 24mg	8%
Sodium 1024mg	45%
Total Carbohydrate 12g	4%
Dietary Fiber 1g	2%
Total Sugars 3g
Protein 9g	18%
Calcium 37mg	3%
Iron 1mg	5%
Potassium 55mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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