Vegan Buffalo Chicken Dip
This is a guest post by Ashley Melillo.
Here is one of my favorite recipes, and it’s a perfect dip for the upcoming big game!
What you’ll need . . .
10 ounces vegan “chicken” strips or breasts (I use Gardein Chick’n Scallopini), grilled or cooked according to instructions
8 ounces Tofutti Better Than Cream Cheese
6 ounces mozzarella cheese substitute, like Tofutti mozzarella slices
1/2 cup buffalo sauce of choice, plus more for garnishing
4 scallions, chopped for garnish
Celery sticks, whole wheat pita chips, or tortilla chips for dipping
How to make it . . .
Heat oven to 350º F.
Shred or chop “chicken” strips.
In a small baking pan, spread tofutti evenly over bottom. Top with chicken, buffalo sauce, and mozzarella.
Bake for 20-25 minutes or until cheese is melted and sauce is bubbling.
Top with scallions and serve immediately.
Visit Ashley at www.blissfulbasil.com.
*Note: This is NOT an official recipe from Tofutti Brands, Inc.