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Crockpot Buffalo Chicken Dip with Cream Cheese Recipe

A creamy, spicy crockpot dip made with vegan cream cheese, buffalo sauce, and seasonings — rich, indulgent, and ridiculously easy.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 8 servings
Calories: 295
Ingredients Method Notes

Ingredients
  

  • Vegan cream cheese: 8 oz
  • Buffalo hot sauce: ½ cup
  • Vegan ranch dressing: ½ cup
  • Vegan mozzarella shreds: 1 ½ cups
  • Garlic powder: 1 tsp
  • Onion powder: 1 tsp
  • Fresh parsley chopped: 2 tbsp

Method
 

  1. Add cream cheese, buffalo sauce, ranch, garlic, and onion powder to the crockpot.
  2. Stir in 1 cup mozzarella shreds.
  3. Cover and cook on low for 2 hours, stirring occasionally.
  4. Once melted and bubbly, top with remaining mozzarella.
  5. Garnish with parsley before serving.
  6. Pair with tortilla chips, celery, or toasted bread.

Notes

Nutritional Values (per serving)

  • Calories: 295
  • Total Fat: 20g
  • Saturated Fat: 7g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 9g

Vitamins and Minerals (per serving)

  • Calcium: 22%
  • Vitamin A: 9%
  • Vitamin C: 6%
  • Iron: 8%
  • Folate: 5%

Additional Notes/Tips

  • Add chopped jalapeños for more heat.
  • For extra richness, swirl in a spoonful of vegan sour cream before serving.
  • Keep crockpot on “warm” during parties so it stays gooey.