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

Ingredients:

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…..)

Instructions:

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.