Vegan and Vegetarian Recipes

Quorn Vegetarian Buffalo Chickenless Dip

Discover our vegetarian buffalo chicken dip for a delicious family favorite. 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. For a tasty addition to any meal try our vegetarian buffalo chicken dip.

Serves 5

30 mins


500 cals
(Per serving)

Made with Quorn Meatless Strips

Excellent source of protein


  • 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.

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5 out of 5 stars (1)


5 out of 5 stars

It was very good and easy to make - a little indulgent but wtv

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