One of our favorite foods from before we went plant-based was Buffalo chicken dip. Seriously we could eat that stuff for breakfast, lunch, and dinner. It was definitely something we missed, and we wanted to try and recreate it.
Thankfully, there are so many great plant-based alternatives to staples in this dip like cream cheese, so it was easy to swap a few things to create our dip. This dip would make a great addition to a movie night or potluck, and we hope you love it as much as we do!
Ingredients
1 and ½ Containers of plant based cream cheese of choice
⅓ Cup hot sauce
½ Cup of plain plant based yogurt
1 Can of mashed chickpeas
½ Cup vegan cheese shreds + some for topping
Instructions
Preheat the oven to 375 degrees F.
Drain the chickpeas and mash with a fork.
Add the cream cheese and hot sauce to a large bowl, and using a hand mixer, mix to combine.
Add the yogurt and mix with the hand mixer.
Add the chickpeas and vegan cheese shreds and mix in with a spoon.
Transfer to a baking dish and top with more vegan cheese shreds.
Bake for 30 minutes.
Then, broil on high for 5 minutes or until cheese is golden brown.
Remove from the oven and enjoy.
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