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