Vegan Baked Buffalo Chicken Dip with Artichokes
This rich, creamy vegan buffalo chicken dip is made with tofu (shh…no one will know!) and artichoke hearts, so it’s nut free, affordable and even has a few sneaky nutrition benefits. Just 8 ingredients + 10 minutes of hands-on time. Perfect for game day...or anytime!
Equipment
- High Speed Blender
Ingredients
- 12 ounce package medium firm tofu drained...do not press!
- ⅔ cup vegan mayo or sub cashew cream
- ½ cup Buffalo-style hot sauce
- 2 teaspoons onion powder see tips + tricks for low FODMAP variation!
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 14 ounce can artichoke hearts in brine drained well and chopped
- 1 rib celery finely diced, optional
Optional Toppings
- 2 green onions thinly sliced
- 1 cup melty vegan cheese shreds like Daiya or Earth Island
Choose your favourites for serving!
- crackers, tortilla chips or sliced bread
- celery or carrot sticks
- cauliflower or broccoli florets
Instructions
- Preheat oven to 350℉ (175℃). Choose a baking dish that holds 6-8 cups (1.5-2L). I've used a 9-inch loaf pan and a 9x9 square baking dish because I don't have any cute, smaller baking dishes.
- Pop the drained tofu, mayo, buffalo sauce, onion and garlic powders and salt into the blender and blend, starting on low and slowly working your way up to medium. Blend until silky smooth, about 2 minutes. Having trouble blending? Keep it low until things start to liquefy, or add 1-2 tablespoons of water until things blend easier. The dip should be smooth, not grainy.
- Scrape the dip into a baking dish and stir in the artichokes and celery, if using. Top with vegan shreds, if using, and bake in a preheated oven for 25-30 minutes, until cheese is melted, dip is bubbly and a bit set at the edges.
- Sprinkle with green onions, if using, and serve with your favourite dippers.
Notes
Dip is just as delicious hot, room temperature or cold. Keep any leftovers in the fridge, covered for up to 3-4 days.