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.

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!

Pat

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!)

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