Buffalo "Chicken" Dip

Are you ready for some football?

I come from the land of blue and white….it’s Colts country.  A few people had requested for me to post some game-worthy snack food.  I didn’t have to think very hard about which one I wanted to post first.

This recipe came from a vegan only website.  I had seen it a while back, and I was inspired to try something completely different.  But then I decided to adapt it to a vegetarian version, and now you can adapt it to a carnivorous version if you feel like it.  We’re coming full circle here.

Anyways, I made this for a game a few weeks back.  Honestly?  I was eating it before I put it in the oven to heat through.  It’s that good.

***Sidenote: It may not be the prettiest food to serve, but it tastes pretty awesome.  I served it to some very strict carnivores. (very strict).  They loved it.  Hopefully you will, too.

Buffalo “Chicken” Dip

Servings: 4-ish, but it will go fast


1 package Morningstar (or your preferred brand) vegetarian “chicken” patties

1/3 cup mayonnaise (I used low-fat)

1 tablespoon lemon juice

3 ounces of crumbled blue cheese

Salt and pepper, to taste

8 ounces cream cheese, at room temperature

1/4 cup Frank’s Red Hot sauce (love this stuff……)

Celery or crackers (whatever you want to serve the dip with…..)


1.  Prepare your “chicken” patties according to package directions and set aside to cool.

2. Pre-heat oven to 350 degrees.

3.  In a medium bowl, combine the mayonnaise, lemon juice, blue cheese, and salt and pepper.

4.  Stir in the cream cheese and hot sauce (I used a hand mixer on low speed).

5.  Once the “chicken” is cooled, cut into small bite-size pieces (or whatever your desired size is…) and fold into the dip mixture.

6. Transfer everything to a small casserole dish and bake for 10 minutes.

7.  Serve with celery, potato chips, crackers, or whatever you want.

Adapted from C’est La Vegan.

September 30, 2010 - 5:26 pm

Thimbleanna - Oh.My.Gosh. I LOVE your blog. Your pictures are gorgeous and I think I want to try all of your recipes. I almost fainted when I saw those SUPER cute candy corn cupcakes — I love to make cupcakes and those are definitely going on my list this month — WOW!

I landed here because of my son. I think he was in a lab group you helped or something this week. I’m so excited that he knows someone cool who blogs now, because he’s always thought of his old mom as a computer nerd (partly as that’s my career).

So, aside from writing such a beautiful blog, you may have raised my son’s opinion of his old mother. Thanks! 😉

October 1, 2010 - 12:09 am

Pat - Love your website! I’m a vegetarian and have been craving chicken wings especially this time of year 🙁 I’ve got a freezer full of the Morning star Grilled Chicken and the Breaded chicken patties, which one did you use for this? Thanks!


October 1, 2010 - 2:02 am

Shanon Lacy - Pat-
I used the breaded chicken, but you could use the regular kind if you wanted to, and I bet it would still be really good!

Thanks for stopping by! Shanon

February 1, 2011 - 8:09 am

Amanda - Looks so yummy! BUT, I am allergic to blue cheese. Any ideas on a substitute? Thanks! 🙂

February 1, 2011 - 9:17 am

srlacy - Amanda-you could go with any thing. I think cheddar would be great.

May 16, 2011 - 5:36 pm

Valerie @ CDK - What a great idea! I’m going to try this with Quorn “chik’n” nuggets (I’m allergic to soy – used to LOVE the Morningstar chicken!)