(my girlfriends were a little anxious to dive in before I could get a staged picture. House of hungry girls or messy picture, pick your poison)
- 3 oz Diced Cooked Rotisserie Chicken
- 2 (8 0z) Packages of Kite Hill Cream Cheese
- 3/4 Cup Cholula Hot Sauce
- 1 Pinch Cayenne Pepper (my friend Paige prefers 10 pinches. I was sweating)
- 1/2 Cup Violife Shredded Cheddar Cheese
Buffalo Chicken Dip is my all time favorite. I could (I have) stood over the bowl and spooned the creamy, cheesy, spicy dip straight into my mouth. However, my body doesn’t have a wonderful relationship with dairy, so here is my dairy-free take on this bowl of gold, and it is absolutely delicious.
Heat nonstick skillet on medium high heat. Combine the vegan cream cheese, chicken, hot sauce, and cayenne in heated skillet. Once thoroughly combined, and cream cheese has softened, add in cheddar cheese. Continue to stir mixture until cheese has melted. Don’t hold back over there, you take your taste test too. Go ahead, grab your chip and scoop from the skillet 😉 When you’re ready to share, transfer dip to a bowl and serve with veggies, or my fave, Siete Chips!