Quorn Buffalo Chickenless Dip5 out of 5, 1 based on 1 ratings


Quorn Buffalo Chickenless Dip


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This vegetarian and dairy-free take on a warm Buffalo-style chicken dip can be assembled ahead, then popped into the oven for easy entertaining.

500 CalsPer serving
Serves 5
30 mins
  • 1 pkg (7.1 oz) Refrigerated Quorn Meatless Strips
  • 2 tbsp olive oil
  • 8 oz vegan cream cheese, at room temperature
  • 1/2 cup vegan Buffalo wing sauce
  • 1/2 cup vegan ranch dressing
  • 1 1/2 cups shredded vegan cheese, divided
  • 2 green onions, thinly sliced
  • 1 jalapeño pepper, seeded and diced
  • 1/2 bag (10 oz) corn tortilla chips
  1. Preheat oven to 400˚F. Heat oil in large skillet set over medium heat; cook Quorn Meatless Strips for 5 to 8 minutes or until heated through. Let cool slightly. Using 2 forks, shred strips to resemble pulled chicken.
  2. Beat cream cheese until light and fluffy. Beat in Buffalo sauce and ranch dressing until blended. Fold in shredded “chicken” and 1 cup shredded cheese.
  3. Spread mixture into greased 1-quart baking dish; top with remaining cheese. Bake for 15 to 20 minutes or until cheese melts and dip is bubbling.
  4. Sprinkle with green onions and jalapeño. Serve with tortilla chips.

• Serve with veggie sticks for dipping if desired.
• Take your pick – use a fresh or pickled sliced jalapeño pepper.

Made with Quorn Meatless Strips

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