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Vegan Buffalo Chickn' Dip

Creamy, spicy, bold dip perfect for sharing during a football game or any other group gathering.

*Serve with BANANE


CHICKN' (Oyster Mushrooms)

  • 1 lbs Oyster Mushroom

  • 2 tbs non dairy butter

  • 1 rosemary Sprig

  • 1 cardamom sprig

  • 1 thyme Sprig

  • 1 dash of salt

  • 1 dash of paprika powder

  • 1 dash of turmeric powder

  • 1 dash of cayenne powder

  • 1 tsp crushed parsley

  • 1/2 cup yellow onion


  • 1/2 cup Frank's Hot Sauce

  • 1/2 cup Crystal Hot Sauce

  • 1/2 cup non dairy Cream Cheese

  • 1/3 cup non dairy sour cream

  • 1/4 cup non dairy blue cheese dressing

  • 1/4 cup non dairy cheddar cheese

  • 1/4 cup non dairy parmesan cheese

  • 2 tbs nutritional yeast

  • 1/4 cup non dairy jack cheese


  • 2 tbs non dairy blue cheese crumbles

  • 1/4 cup green onion


Buffalo Chickn' Dip

  1. Preheat oven to 350 degrees F

  2. Turn medium heat under pan and add butter. Make sure butter coats bottom of pan.

  3. Sauté oyster mushrooms and yellow onions in pan with herbs: thyme, cardamom, rosemary (pull leaves off sprig).

  4. Add powdered spices to oyster mushrooms

  5. Add Frank and Crystal hot sauce to oyster mushroom

  6. Add cream cheese, sour cream and cheeses to pan

  7. Pour the oyster mushroom mixture into a pan baking pan (9x9) or casserole dish and place in over

  8. Bake for 40 min until golden brown on the top and corners

  9. Turn off oven. Add desired amount of crumbles and onions to top and let sit in oven for 5 min

  10. Take out and let rest for 15-20 min before serving



  2. Dip in center of table and chips right by it's side


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