Vegan Buffalo Chick’n Dip

Try this appetizer out for a football season tailgate or a summer BBQ. I guarantee it will be the talk of the party! “I can’t believe it’s vegan!?” Remembering back to my family's real chicken dip, I and everyone else agrees you can't even tell it's vegan. Enjoy this dish hot or cold with your favorite chips or veggies. You'll be handing out the recipe!

Time: 15 min Prep + 10 min optional to bake

Ingredients:

2 Cans of Chickpeas

1/2 cup Buffalo Sauce (I usually use Frank’s)

1 cup Vegan Mozzarella (Follow Your Heart brand)

1/2 cup Vegan Cream Cheese (KiteHill brand)

1/2 cup Nutritional Yeast

Rinse and drain the chickpeas. I recommend a food processor to chop them. If you don’t have one pour them into a large bowl and begin to mash them using a large fork or mashing tool.

If serving hot, preheat the oven to 300 degrees F. Once all the chickpeas are mashed, mix in the buffalo sauce, vegan mozzarella, and nutritional yeast.

Put the cream cheese in next. I recommend breaking it up with a spoon or use your fingers to place chunks throughout the mixture. Mash the cream cheese chunks so they spread throughout.

Pour the dip into an oven-safe dish. Let it bake for about 10 mins. Serve with my favorite Tostitos Multigrain Scoops!