Say hello to your new favourite game day dip: Vegan Buffalo Chicken Dip with Crispy Bread Cubes! Typically, buffalo chicken dip contains a whole lot of dairy- including ranch dressing. However, I decided to switch it up and make a homemade ranch-style cheese sauce to go on top. It gives you that herby ranch flavour without having to buy expensive vegan ranch dressing! Not only are you getting the recipe for this creamy, spicy, favourite but also some delicious toasted bread cubes for dipping! I am definitely not a Super Bowl watching type of girl, but I always enjoy the culture around “game day”. Nachos, wings, tasty drinks… what’s not to like!
My favourite Super Bowl was a few years ago when we had friends over for alllll the game day snacks, plus tequila shots! We didn’t watch much of the game and I didn’t learn anything about football, but dang did we ever have fun! I hope this dip helps get you in a fun mood, even if you’re not into football.
Its creamy, spicy, thick, fulled with vegan chicken and perfect for dipping chips, carrots, celery, crackers and my favourite – crispy bread cubes! I hope you try out this recipe, and if you do, let me know how you and your football watching friends and family liked it!
Vegan Buffalo Chicken Dip with Crispy Bread Cubes
- Total Time: 45 minutes
- Yield: 8 servings
Description
A vegan buffalo chicken dip with a “ranch” flavoured cheese topping and the BEST crispy bread cubes for dipping.
Ingredients
- 2 cups finely chopped vegan chicken or shredded jackfruit
- 1/2 cup finely chopped red onion
- 1 tbsp vegan butter
- 1 cup vegan cream cheese (I use the President’s Choice brand)
- 1/3 cup Frank’s Red Hot Sauce
- 1 tbsp nutritional yeast
- 2 green onions, chopped, for garnish
Ranch-Style Cheese Topping:
- 1 tbsp vegam butter
- 1/4 cup unsweetened nondairy milk
- 1 1/2 cups shredded vegan mozzarella
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 tsp fresh finely chopped parsley or 1/2 tsp dried
- 1 tsp fresh finely chopped dill or 1/2 tsp dried
- pinch of salt
Crispy Bread Cubes:
- 4 cups cubed bread
- 2 tbsp melted vegan butter
- cracked black pepper
Instructions
- Preheat oven to 400 F.
- In a frying pan on medium heat, add vegan butter, vegan chicken and onion. Fry about 5 minutes until onion is translucent. Lower the heat to low, then add the cream cheese, Frank’s and nutritional yeast and stir until combined.
- Pour into a 5 x 9 inch loaf pan or small casserole dish.
- In a pot on medium heat, add the vegan butter and milk and heat, stirring frequently, until warm. Add the shredded vegan cheese and whisk until smooth and combined into a cheese sauce. Add the spices and herbs and stir to combine.
- Pour overtop of the buffalo mixture. Bake in preheated oven for 20 minutes, until bubbling and cheese is browned.
- Meanwhile, in a large mixing bowl, toss bread cubes with melted butter until coated, then sprinkle with black pepper. Place in a single layer on a sheet pan, then bake for 8-10 minutes, until golden and crisp.
- Remove dip and bread cubes from oven. Sprinkle dip with green onion. Place bread cubes in a serving bowl. Serve warm. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
I made this tonight on a whim. I didn’t have any vegan cream cheese, so I made some thick cashew milk in my Vitamix. It was delicious! My family agreed that we could have done without the cheese mixture on top. It simply wasn’t needed. The base was just wonderful!
Thanks for another great recipe.
Made this dip to go with some homemade vegan pretzel bites. I just did the base layer and added some garlic powder and violife mozzarella shreds into the dip and on top . I used an onion vegan cream cheese and it was such a hit with my boyfriend (vegan) and our non vegan guests! Thank you!
So happy to hear that!