Vegetarian BBQ Chickenless Dip


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Served with corn tortilla chips, this yummy vegetarian dip made with Quorn Meatless Fillets is smoky, cheesy and addictively delicious.

510 CalsPer serving
Serves 5
30 mins


  • 1 pkg (9.7 oz) Quorn Meatless Fillets
  • 2 tbsp olive oil
  • 3/4 cup buffalo dip
  • 1 cup frozen corn, thawed
  • 1/2 cup barbecue sauce
  • 1 jalapeño pepper, seeded and diced
  • 1 cup shredded vegan cheese
  • 2 green onions, thinly sliced
  • 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 Fillets for 5 to 8 minutes or until heated through. Let cool slightly. Using 2 forks, shred fillets to resemble pulled chicken.
  2. Stir together shredded “chicken,” buffalo dip, corn, barbecue sauce and jalapeño. Pour into greased 1-quart baking dish; top with cheese. Bake for 15 to 20 minutes or until cheese melts and dip is bubbling.
  3. Sprinkle with green onions. Serve with tortilla chips.

Tip: We used Fresh Cravings Smokehouse almond dip in this recipe. You can also use this recipe as a filling for quesadillas in large corn tortillas.

Made with Quorn Meatless Fillets

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