Meatless Buffalo Dip Recipes

Steps:

• Combine sour cream, cream cheese and ranch dressing mix in a bowl until smooth. Stir in the next 4 ingredients. Transfer to a 3- or 4-qt. slow cooker. Cook, covered, on high for 1-1/2 hours. If desired, sprinkle with green onion and serve with tortilla chips.

Steps:

• Place the diced vegetarian chicken strips, cream cheese, ranch dressing, and buffalo wing sauce into a slow cooker. Cook on Low, stirring occasionally, until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the shredded cheese and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cream cheese, blue cheese dressing, 1/2 cup Cheddar cheese, and Buffalo wing sauce together in a bowl. Slightly mash cannellini beans in a separate bowl; fold into the cheese mixture. Spread mixture into a pie pan or baking dish and top with remaining Cheddar cheese and chives.
• Bake in the preheated oven until bubbly, 20 to 25 minutes.

Steps:

• Arrange a rack in center of oven and preheat to 400°F. Coat a rimmed baking sheet with oil.
• Pulse garlic in a food processor until finely chopped. Add celery, beans, and mushrooms and pulse until coarsely chopped. Transfer to a large bowl. Stir in egg, panko, and 3/4 tsp. salt. Using your hands, roll tablespoonfuls of bean mixture into balls. Transfer to prepared baking sheet, packing them snuggly. Roast veggie balls, turning halfway through, until firm and cooked through, 25-30 minutes.
• Meanwhile, cook butter, hot sauce, and maple syrup in a small saucepan over medium heat until butter is melted. Stir until smooth; set aside.
• Whisk sour cream, buttermilk, blue cheese, pepper, 1 Tbsp. plus 2 tsp. chives, and remaining 1/4 tsp. salt in a medium bowl. Top with remaining 1 tsp. chives.
• Transfer veggie balls to a large bowl. Toss with hot sauce mixture and serve with blue cheese dip alongside.
• Do Ahead
• Veggie balls can be formed, not cooked, 1 day ahead; cover and chill.