Monday, February 3, 2014

Buffalo Chik'n Dip

Made this for the superbowl and it was fabulous!  All the omnivores loved it.  This is a great use for soy curls.

1/2 package soy curls (4 oz), rehydrated according to package directions.
3/4 cup Franks hot sauce
8 oz vegan cream cheese
1/3 cup vegan sour cream
1/2 tsp garlic powder
1/4 tsp onion powder
6 oz vegan cheddar, grated or use the pre-shredded bag (I used pre-shredded Daiya brand)
1 red bell pepper, diced fine (or 5 stalks of celery, diced fine)

Preheat oven to 350 degrees.  Drain rehydrated soy curls and mix with hot sauce. Set aside.  In another bowl, combine cream cheese, sour cream, garlic powder and onion powder.  Mix well.  If cream cheese is a little stiff, microwave for about 30 seconds to soften.  Add bell pepper or celery and the shredded cheddar.  Mix in the hot sauce and soy curls.  Place in a baking dish and bake for 20 minutes.  Stir the dip and cover with foil and bake for another 20 minutes.  Serve warm with tortilla chips, crackers, etc.