This article is written by a student writer from the Her Campus at Kennesaw chapter.
Yes! Fall is FINALLY here. The new bath and bodyworks scents, New scary movies, the aesthetics – ugh, I love it! What’s the start of a new month without a new favorite dish? We all have a dish that we were obsessed with; mine is vegan buffalo chicken dip! Before going vegetarian, my go-to was buffalo chicken dip. Now that I’m vegetarian, I have to improvise with my old favorite dishes. This budget-friendly and time-friendly meal will save your pockets and feed up to 10 people!
Ingredients:
Two packs of Vegan shredded cheese ( I love earth balance)
Vegan Cream Cheese
Plant-Based Shredded chikin
Tortilla Chips
Buffalo Sauce
Chives ( Optional)
Oven safe dish
Skillet
Directions:
- Spray your skillet down with non-stick spray and begin softening your cream cheese on low-medium heat ( This step is optional, but it helps your cream cheese melt better in the oven).
- While casually stirring your cream cheese, began shredding your vegan chikin.
- Once your chikin is all shredded, put it in a separate bowl.
- After cream cheese has softened, pour in buffalo sauce, ( Pour according to your tolerance for heat).
- Mix buffalo sauce and cream cheese, then add Shredded vegan chikin as well as ONE pack of shredded cheese.
- With your oven-safe pan, spray down with non-stick spray and pour everything in skillet to pan.
- Top Buffalo dip with shredded cheese.
- Place in oven for 18-23 minutes, or until brown cheesy.
- Top With chopped chives and Enjoy!