Vegetarian Buffalo Chicken Dip

Vegetarian Buffalo Chicken Dip

shannon s 0

"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."

Ingredients 1 h 10 m {{adjustedServings}} servings 186 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 1024 mg
  • 41%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. 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.
Tips & Tricks
Buffalo Chicken Chili by PAMĀ®

See how to make a comfort food classic with black beans and chicken.

Buffalo Chicken Fingers

A lower-fat, baked version of spicy Buffalo chicken wings.


  • Cook's Note
  • You can substitute 8 ounces of diced chicken for a non-vegetarian option.
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Reviews 13

  1. 13 Ratings


iusually make the real chicken version of this and except for the fake chicken strips the recipe is the same and it always gets raves. It can be baked for 30 min @350 with the cheddar cheese sprinkled on top (instead of using a slow cooker) GOOD EITHER WAY.


I was so excited to see a vegetarian version of this buffalo dip, but was disappointed by the results. I made exactly as written and used all of the recommended brands. Next time, I will try shredding the chik'n in a food processor instead of just dicing to improve the texture. I will also mix in blue cheese dressing, take out some of the ranch and experiment with different types of cheeses. It was just a little too "blah" for me as is.


Everything about this recipe is perfect except that I substituted the "chik'n strips" with about 3/4C of TVP flakes which was absolutely perfect. I didn't think that the strips would provide the right texture and the TVP flakes were a good choice (and cheaper). I served it to my unsuspecting meat-eating family and it went completely undetected and there were no left-overs! Everyone loved my "chicken wing dip" and no one noticed it wasn't real chicken :-D Even my tofu-hating father had like four helpings! Four stars because the chicken substitute tbe recipe calls for is terrible but my fix was perfect :) Try it again with textured vegetable protein flakes if it didn't turn out right for you with the other chicken substitutes. I know it sounds gross but it really is the best. And remember, buffalo wing sauce is NOT the same as hot sauce ;)