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Vegan Buffalo Chicken Dip with Crispy Bread Cubes

  • Author: Liv B
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x


A vegan buffalo chicken dip with a “ranch” flavoured cheese topping and the BEST crispy bread cubes for dipping.



  • 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


  1. Preheat oven to 400 F.
  2. 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.
  3. Pour into a 5 x 9 inch loaf pan or small casserole dish.
  4. 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.
  5. Pour overtop of the buffalo mixture. Bake in preheated oven for 20 minutes, until bubbling and cheese is browned.
  6. 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.
  7. Remove dip and bread cubes from oven. Sprinkle dip with green onion. Place bread cubes in a serving bowl. Serve warm. Enjoy!

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