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Even though I don’t care for sports, I wish there was some sort of football event where I could bring this dip. It’s the perfect vegetarian dip for an unruly sports event. Or a party. Or a Sunday afternoon, in my case. I originally intended to make stuffed spinach mushrooms, but then to my loss I discovered my mushrooms were already bad (they never last, damn pesky mushrooms). Then I decided I would make stuffed jalapeno poppers. But then my frozen jalapenos were also bad. I’m guessing some of my frozen food got a little too thawed when I moved a few weeks ago. Despite these failures, I was on a mission to use my cream cheese TODAY. Finally, I figured out a cream cheese recipe I could make where all my ingredients were intact. Vegetarian Buffalo Dip. In the oven as I type this. Smells delicious.

Vegetarian Buffalo Dip

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10 Morningstar Farms Vegetarian Buffalo Wings

1 package 8 ounces cream cheese

1/2 package sour cream (about 4 ounces)

1/4 cup veganaise (or real mayo)

1/4 cup fat free ranch

1/2 bottle Frank’s Original Buffalo Wing Sauce

1/2 white minced onion

3 tbsp. minced garlic

1 tbsp. lemon juice

1/2 cup shredded cheddar

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Preheat oven to 350 degrees. Optional: Saute the garlic and onions. If not, microwave the cream cheese and buffalo wings so that you can respectively stir and shred them in an oven safe bowl. Then add all the remaining ingredients except the cheddar cheese. Put the dip in the oven for 15 minutes, then remove to sprinkle the top with the cheddar. Leave in oven another 10-15 minutes to melt on the top. Eat it all up while it’s still warm and melt-y with tortilla chips or a baguette.

Smells as good as it tastes.

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