Creamy, cheesy, spicy, vegetarian dip. I have been a vegetarian for 19 years, and this is a great hot dip for parties - enjoyed by non-vegetarians too! Serve with wheat tortilla chips.
Ingredients
- seasoned chicken-style vegetarian strips (such as Morningstar Farms® Chik'n Strips): 1 pack (8 ounce pack, diced)
- reduced fat cream cheese: 2 packages (8 ounce packages, softened)
- reduced-fat ranch salad dressing: 1 bottle (16 ounce bottle)
- hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce): 1 bottle (12 fluid ounce bottle)
- Colby-Monterey Jack cheese blend: 1 cup
Metric Conversion
Stages of cooking
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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.
