Last week at a work party one of my coworkers brought in this buffalo cheese dip and it was awesome. After trying it I knew I needed to get the recipe from her so I could recreate it into being dairy-free. I also needed something to bring to my brother's Superbowl party and this sounded like the perfect appetizer for the job.
- 16 oz Follow Your Heart vegan cream cheese
- 1 Tbs dried parsley
- 2 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp dried chives
- 1/4 tsp salt
- 1/2 cup mayonnaise
- 1/2 cup almond milk
- 2/3 cups Franks RedHot
- 20 oz canned chicken
- 1/2 cup Follow Your Heart vegan cheddar cheese
- Combine cream cheese, mayonnaise, almond milk, and Franks RedHot in crock-pot.
- Add spices to crock-pot.
- Drain chicken and add to mixture in crock-pot.
- Cook on low for 3 hours.
- Serve with chips, celery, and carrots.
This recipe was super easy to make and everyone loved it. I was the only one at the party that does not eat dairy and everyone kept telling me how good it was. The new dairy-free version I came up with was just as good as the regular. The original recipe uses ranch dressing which has lots of dairy. The spices, mayonnaise, and almond milk are what replace this. If you can have dairy, this recipe is even simpler to make.
I used Follow Your Heart cheese due to how it melts. Since this was a dip I wanted the cheese to melt as much as possible. You can use any brand you want but vegan cheeses can be tricky depending on how you cook it. Some stretch better than others and some melt better than others. I was very happy with how this brand worked in my recipe.