A plant-based take on the classic dip, made with shredded vegan chicken, creamy sauce, and a kick of hot sauce. Perfect for game day or as a snack.

Ingredients

• 1 (8 ounce) package seasoned chicken-style vegetarian strips (such as morningstar farms® chik'n strips), diced
• 2 (8 ounce) packages reduced fat cream cheese, softened
• 1 (16 ounce) bottle reduced-fat ranch salad dressing
• 1 (12 fluid ounce) bottle hot buffalo wing sauce (such as frank's® redhot buffalo wing sauce)
• 1 cup colby-monterey jack cheese blend

Directions

1. Place the diced vegetarian chicken strips, cream cheese, ranch dressing, and buffalo wing sauce into a slow cooker. Cook on Low, stirring occasionally, until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the shredded cheese and serve.