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Vegetarian BBQ Chickenless Dip

A blue oblong-shaped dish filled with bbq chickenless dip with Quorn Fillet slices arranged on top to make the dish resemble a football.

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

Serves 5

30 mins


510 cals
(Per serving)

Quorn Meatless Chicken Fillets packaging.

Made with Quorn Meatless ChiQin Fillets


Excellent source of protein




  • 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.

Chefs 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.

Recipe Inspiration

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