Cheesy, zesty and bright, this is the ultimate party dip. 
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Author: Kerry Song


  • 1 package Abbot's Butcher Chopped "Chicken"
  • 14 oz. vegan cream cheese, room temp
  • 3/4 cup Frank's Red Hot Sauce (buffalo)
  • 1 cup vegan ranch dressing
  • 2 T extra virgin olive oil
  • 1 tsp. Himalayan salt
  • 1.5 cups vegan shredded cheese
  • chopped scallions
  • chips, carrots, celery for dipping


  • Preheat the oven to 350 degrees F.
  • In a medium bowl, stir together the cream cheese & Franks Red Hot until well blended. Then mix in the ranch dressing & stir to combine.
  • In a skillet over medium heat, add your olive oil & "chicken" & cooked until browned.
  • Add your "chicken", salt & most of your cheese to your cream cheese / hot sauce / ranch mixture & mix until combined. (save some cheese for the topping)
  • Spread the mixture into a 9x13” baking dish & top with reserved shredded vegan cheese if desired.
  • Bake in the oven for 35-40 minutes. If oil collects on top, dab it off using a paper towel.  
  • Serve with tortilla chips, carrots, celery, etc. for dipping & top with chopped scallions before serving.