Growing up in Buffalo, NY… Buffalo Chicken Wing Dip was served at pretty much any party / any event / honestly was pretty much always in the fridge. It’s one of my favorite foods, but any vegan recipes I’ve found are so complicated & don’t truly taste authentic. So I decided to make my own recipe, using the one my family has always used but swapping things out for vegan ingredients… and y’all. It is SO good! I literally could eat this entire tray by myself. It’s perfect for parties, movie night, or really just for dinner haha. I promise you and all your friends will love it, even if they’re not vegan.
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Making this dip truly couldn’t be any easier. Let your cream cheese come to room temperature first, so that it’s easier to work with. I used the plain Kite Hill cream cheese, but you can use any vegan cream cheese you like best. Once thats room temperature, mix it in a large bowl with your Frank’s Red Hot Sauce until well combined. The original Frank’s Red Hot Sauce is vegan, but the other flavors or the “Buffalo Wing Sauce” are not vegan (to my knowledge). Once those are mixed, you can add in your ranch dressing. I used the Follow Your Heart Ranch Dressing because it’s my favorite, but any vegan ranch will do! You can even make your own (same with the cream cheese).
So let’s talk about the “chicken” part of this recipe. I’ve made this two ways, both have been equally amazing. You can use either Abbot’s Butcher Ground Chicken, or 2 Cans of Brined Jackfruit seasoned with 1 tablespoon of poultry seasoning. For the dip featured, I used the Abbot’s Butcher Ground Chicken for reference. Regardless of what you’re using, you’ll need to brown it in some olive oil before adding it to your mix. Once it’s browned and cooled slightly, add it in with your cream cheese mixture, and then add your shredded cheese & salt. Mix until very well combined.
Once your mixture is ready, add it to a 9×13″ baking dish, top with some extra shredded cheese if desired, and then place in a preheated 350F oven for 30-40 minutes until bubbling and browned on the sides. Allow to cool for 10 minutes before serving, and top with chopped scallions or chives to add some freshness and lightness to this very hearty dip. I like to serve this dip with tortilla chips, celery, baby carrots, and extra ranch / frank’s red hot… but you can really serve it with anything you want! Also the leftovers are great to make sandwiches or grilled cheeses the next day.
This recipe is a super minimal effort meal, with maximum flavor results. I really hope you guys enjoyed this recipe, and if you’re going to order the ingredients off Milk & Eggs, you can use my code PLVNTFOOD for $15 off any $35+ order!
Buffalo Chicken Wing Dip
Vegan Buffalo Chicken Wing Dip that will fool any of your non vegan friends!
- 14 ounces vegan cream cheese I used kite hill
- 3/4-1 cup franks red hot sauce
- 1 cup vegan ranch dressing I used follow your heart
- 1 package Abbot's Butcher ground chicken OR 2 cans of brined jackfruit seasoned with 1 tbs poultry seasoning
- 2 tbsp olive oil
- 1 tsp sea salt
- 1 cup vegan shredded cheese (any flavor works really, but cheddar or Monterey Jack are preferred)
- chopped scallions (for garnish)
- tortilla chips, baby carrots, celery, etc. (for dipping)
Preheat the oven to 350F (175C)
In a medium bowl, stir together the cream cheese (room temperature), & franks red hot sauce until well combined. Then mix in the ranch dressing.
In a skillet over medium heat, add your olive oil & either your Abbot's Butcher ground chicken, or 2 drained cans of shredded jackfruit mixed with poultry seasoning. Cook either until browned.
Add the ground chicken / jackfruit, salt, and shredded vegan cheese to the cream cheese mixture, and mix until well combined.
Spread the mixture into a 9x13" baking dish, & top with extra shredded cheese if desired.
Bake in the oven for 30-40 minutes. If oil collects on top, dab it off using a paper towel. Serve with tortilla chips, baby carrots, celery, etc. & top with chopped scallions.