<img loading=“lazy” src=“https://jessicainthekitchen.com/wp-content/uploads/2013/01/2013-01-28-06.04.40.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Chip with Super Bowl Sunday Ready Buffalo Chicken “Crack” Dip on it. - 1”>

After seeing many blog posts from over the years on vegan chicken dip aka vegan buffalo chicken dip, I decided to finally give it a try. What could possibly be bad about (plant based) cream cheese, blue cheese, plant based chicken and most importantly hot sauce?

I kid you not: seconds after this came out of the oven a certain greedy foodie grabbed for a cracker and dipped. And smiled. And completely burned her mouth. Then took another piece. And blew…and got burnt again. Don’t worry, I didn’t repeat this.

But this buffalo chicken dip is all sorts of amazing. I’m throwing all legal grammar out the window to say: YOU GOTTA MAKE THIS. I’m not sure what happened…I woke up from a daze and realized I had eaten way too much (after it cooled down a little). Rave reviews all around, and a pack of crackers later, I would give this 5 stars.

Let’s talk about the ingredients for buffalo chicken dip. The plant based chicken is so easy to shred – all you need is tear it with a fork or your hands. Voila. The mixes of vegan cheeses are the best combination and you will thank yourself for buying that vegan blue cheese.

The hot sauce. Do NOT put less than the 10 ounces. I used about 5 ounces saying oh come on 10 ounces is ridiculous. The dip was slightly spicy. For Sunday, I will be ouncing-it-up insert lame smile here. The combination is great. I also broiled the top of mine so I got a nice bubbly and brown cheesy top. I have no regrets from making this beauty.

Got a Super Bowl party? This is a staple that is needed. I will definitely be remaking buffalo chicken dip for the Super Bowl party I’m attending.

Hand dipping cracker into buffalo dip. - 2

Ingredients

  • 1 pound vegan chicken , homemade or store-bought
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne
  • 1 teaspoon seasoned salt
  • 2 tablespoons vegan unsalted butter
  • 8 ounces vegan cream cheese
  • 2.5 oz crumbled vegan blue cheese
  • 1 cup vegan shredded Sharp cheddar cheese
  • 5 to 10 ounces Hot Sauce**

Instructions

  • Tear your vegan chicken intro shreds. Set aside.
  • In a saucepan over low heat, melt the garlic powder, cayenne, seasoned salt, vegan cream cheese, vegan butter, and vegan blue cheese together until melted.
  • Stir in the vegan chicken, 1/2 cup of the shredded cheese and the hot sauce.
  • Pour into a greased baking dish and top with remaining cheese.
  • Bake at 400F/200C until nice and bubbly and hot for 15-20 minutes, and the cheese is all melted. Broiling is optional.
  • Serve with chips, crackers and celery.

Notes

Photo of a cracker in a chicken dip. - 3

Vegan Buffalo Chicken Dip

Ingredients

  • 1 pound vegan chicken homemade or store-bought
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne
  • 1 teaspoon seasoned salt
  • 2 tablespoons vegan unsalted butter
  • 8 ounces vegan cream cheese
  • 2.5 oz crumbled vegan blue cheese
  • 1 cup vegan shredded Sharp cheddar cheese
  • 5 to 10 ounces Hot Sauce**

Instructions

  • Tear your vegan chicken intro shreds. Set aside.
  • In a saucepan over low heat, melt the garlic powder, cayenne, seasoned salt, vegan cream cheese, vegan butter, and vegan blue cheese together until melted.
  • Stir in the vegan chicken, 1/2 cup of the shredded cheese and the hot sauce.
  • Pour into a greased baking dish and top with remaining cheese.
  • Bake at 400F/200C until nice and bubbly and hot for 15-20 minutes, and the cheese is all melted. Broiling is optional.
  • Serve with chips, crackers and celery.

Notes

Nutrition

Vegan Buffalo Chicken Dip https://jessicainthekitchen.com/buffalo-chicken-dip/ January 29, 2013

Three Mini Baileys Cheesecakes in front of a bottle of Bailey's - 4

Creamy and boozy Mini Baileys Cheesecakes topped with drizzled chocolate and whipped cream.

If I had to name a cheesecake I’ve had the most, it would be Baileys cheesecake.

I don’t think it’s possible to express how much I love Baileys cheesecake. Apart from the creamy but firm texture of cheesecake you have that lovely boozy taste of Baileys. That’s why I love this cute miniature version – mini baileys cheesecakes!

Overhead shot of three mini cheesecakes on a purple plate. - 5 Overhead shot of three mini cheesecakes on a purple plate. - 6

Ah, Baileys.

Close up of mini baileys cheesecake on a purple plate. - 7 Close up of mini baileys cheesecake on a purple plate. - 8

Ingredients

Ingredients for the base ::

  • 1 cup graham cracker crumbs
  • 3 tbsp of melted butter
  • 2 tsp sugar , mixed in afterwards

Ingredients for the filling ::

  • 1 packet , 8oz cream cheese
  • 2 tbsp of heavy cream
  • 2 eggs
  • 1/3 cup sugar
  • 1/4 cup Baileys

Instructions

  • Preheat oven to 350 degrees F.
  • In a food processor, mix graham cracker crumbs, sugar and melted butter until well combined.. Divide crumb mixture evenly between the mini cheesecake pan’s 12 slots.
  • Using the back of a small spoon press crumbs firmly onto the bottom and set it aside.
  • Bake for 10 minutes.
  • Using a mixer, mix cream cheese and sugar until blended and combined, about 3 - 4 minutes. Add the eggs one at a time, allowing 15 seconds between each egg. Using a spatula, scrape down the sides of the bowls.
  • Add heavy cream and then the Bailey’s.
  • Spoon cream cheese mixture into each hole (they should be 3/4 filled).
  • Bake for 18 - 20 minutes.
  • Allow to cool for at least 20 minutes until pan is cool enough to take cheesecakes out, and place on a wire rack.
  • Allow to cool completely and then chill in the fridge for at least 2 hours.
  • Top with whippped cream and other toppings such as chocolate, dulce de leche or caramel and enjoy!

Notes