Vegan buffalo unchicken dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
tofutti better than cream cheese, 16 ozsilken light firm tofu: 8 ozPlain soy milk: .5 cupdry spice ingredients: * 1 teaspoon dried parsley * 3/4 teaspoon ground black pepper * 1 teaspoon seasoned salt * 1/2 teaspoon garlic powder * 1/4 teaspoon onion powder * 1/8 teaspoon dried thyme3/4 cup Franks Red hot sauceSmart Strips chickn, shredded (Hopefully you have a food chopper)celery sticks for dipping
First, shred the chick'n strips in a food chopper and place in a large pot. Then blend firm silken tofu and .5 cup plain soy milk and dry spice ingredients well in blender. add to mixture in the pot. Then add 16 oz of softened tofutti better than cream cheese and 3/4 cup of franks red hot sauce and mix well, then transfer to a 9 inch pie dish.
Let bake on 300 degrees F for 35 minutes, remove from oven, use celery sticks to eat the dip, enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user ALICIA0099.
Let bake on 300 degrees F for 35 minutes, remove from oven, use celery sticks to eat the dip, enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user ALICIA0099.
Nutritional Info Amount Per Serving
- Calories: 115.2
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,715.0 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 2.5 g
- Protein: 11.5 g
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