Virginia Vegetarian Buffalo Chicken Dip

By: Matt Goodwyn

I have been making this dip for many years, and every single time I take it to a party, it gets demolished. Every. Single. Time. I am not including any pictures of it once completed, because it really does not look anywhere near as good as it tastes, and I really, really want you to make it. Just make it. Take it to a Fall football party and write me and tell me how many times people say something about this dip! 

 

2 bags—Quorn brand protein chicken substitute https://www.quorn.us/products/chicken-tenders

2– 8oz Philly Cream Cheese

1– large Ranch Light (not Fat free)

1– Cholula Chipotle Hot Sauce

1– Regular Cholula Hot Sauce

1– big bag Monterey Pepper Jack Shredded Cheese or Colby Jack Mix

1– big head celery

 

Pre-Heat oven to 375 degrees.

Sauté all fake chicken with entire bottle Chipotle sauce over medium heat until soft. About 20 min on medium Break apart large pieces while it cooks with strong spatula. Sprinkle your favorite chicken seasoning on top and set aside.

In second pan, melt cream cheese in lightly oiled pan then add entire bottle of ranch. Mix to melted semi– thick consistency under low heat while stirring. About 10 minutes.

Cream cheese & Ranch Mix

Cream cheese & Ranch Mix

Remove from heat. Lightly oil bottom of medium oven safe pan and add hot fake chicken and spread evenly along bottom of pan.

buff chick2.jpg

Layer ranch and cream cheese mix on top and shake about half the bottle of regular hot sauce on top. Chop celery into very small pieces and add to the top of the cream cheese and ranch mixture.  Top generously with cheese. 

Bake covered for 15 min and uncovered for 15–20 until fake chicken sauce bubbles up.

Let cool 5 minutes and serve with Scoops!

Time to put the cheese on top! 

Time to put the cheese on top!