This Buffalo Dip is easy to make, creamy, and has all the amazing buffalo flavors that you love. Baked to cheesy perfection it is a keeper that is even vegan and is seriously better than any other buffalo chicken dip you’ve ever tried. Serve it with your favorite chips or veggies and be sure the whole family will love it.
Friends I’m getting serious here. When I make dips I’m not shy about ingredients, because I’m a real and simple guy who is craving an amazing dip.
If you are looking for more dip recipes, keep your mouth watering and you will find something more amazing with the search bar.
Why you need to make this Buffalo Dip
I tell you everything is just amazing and that texture – oh man so good. You know what I’m talking about once you make and taste it.
My Buffalo Dip has the best texture, heat and creaminess thanks to the ingredients that truly make a difference.
Super easy to make: basically you throw everything together and bake
I share step by step by pictures that make everything so handy for you, because you will know exactly what’s coming next.
This is a really versatile dip that really goes together with your favorite chips, veggies or bread.
Flavors are spot on. I use dried chives, parsley, hot sauce, garlic and onion powder which just go together perfectly and make this dip outstanding.
What you need for this Buffalo Dip recipe
- Vegan chicken bites
- Vegan cream cheese, sour cream, and mayo
- Hot sauce
- Garlic powder
- Onion powder
- Dried chives
- Vegan butter
- Dried parsley
- Vegan parmesan
- Vegan cheddar
- Green onions
How to make Buffalo Dip
Preheat oven to 400°F.
In a skillet, heat vegan butter. Add vegan chicken and fry for around 5 minutes until lightly browned. Mix with the hot sauce and set aside.
Take a large mixing bowl and add vegan cream cheese, sour cream, mayo, parmesan, onion, garlic powder, dried chives and parsley. Also transfer the buffalo chicken from the pan and mix everything well. Season with a pinch of salt and pepper.
Finally transfer everything to a casserole dish and top with vegan cheddar. Bake for 15 minutes, then top with green onions and serve.
Storing and freezer instructions:
You can store leftovers for around 5 days in an airtight container with a lid on top.
Freezing is easy after or before cooking, it will stay fresh in the freezer for around 3 months. Just make sure to use a freezer container to do this.
What to serve this with
- Tortilla chips
- Potato chips
- Bread sticks
- Apple slices
Can I use homemade buffalo sauce for this dip?
You absolutely can!
Just use my Buffalo Sauce. Keep in mind this will add extra time to making your dip, but of course it is totally worth it, so delicious.
- 12 oz vegan chicken bites, shredded
- 1 1/3 cup hot sauce
- 14 oz vegan cream cheese
- 2 Tbsp vegan butter
- 7 oz vegan sour cream
- 1 cup vegan mayo
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried chives
- 1 tsp dried parsley
- 1 batch vegan parmesan
- 1/3 cup vegan cheddar, shredded
- salt, pepper to taste
- 4 scallions, chopped for garnish
- Preheat oven to 400°F.
- In a skillet, heat vegan butter. Add vegan chicken and fry for around 5 minutes until lightly browned. Mix with the hot sauce and set aside.
- Take a large mixing bowl and add vegan cream cheese, sour cream, mayo, parmesan, dried chives and parsley. Also transfer the buffalo chicken from the pan and mix everything well. Season with a pinch of salt and pepper.
- Finally transfer everything to a casserole dish and top with vegan cheddar. Bake for 15 minutes, then top with green onions and serve.
Nutrition Information:Yield: 20 Serving Size: 4 Tbsp
Amount Per Serving: Calories: 302Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 431mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 12g