If you’re a buffalo sauce fan, this vegetarian buffalo dip recipe is a must try! It’s made with tempeh and has a cream cheese base with plenty of buffalo sauce, ranch and dill. This spicy dip is delicious with your favourite tortilla chips or veggie sticks.
I love spicy food (especially food with hot sauce). Hubby even more so.
And spicy dip?
Don’t get me started.
Dips are staple in our home, especially for weekend snacking.
Today, instead of a traditional buffalo chicken dip, I’m sharing a buffalo dip without chicken. It’s a vegetarian buffalo dip that’s gonna knock your socks right off!
This veggie dip is made with tempeh instead of chicken and gives off a “ground meat” vibe in texture.
Tempeh is made from fermented soybeans. It’s a great alternative to ground chicken, meat or pork and can often be used as a vegan or vegetarian alternative to any dish that normally calls for an animal protein.
Once you try this veggie buffalo dip, it’s sure to be on your regular snack rotation (I know it is in our home).
How To Make Vegetarian Buffalo Dip
Full details on how to make this meatless buffalo dip are in the recipe card below, but here are the basics:
- Cook the tempeh in some water to soften. Then pan fry the tempeh, further breaking it up into crumbles.
- In a food processor, combine cream cheese with buffalo sauce, yogurt, ranch, dill, pepper and fresh lime juice. Process until everything is mixed together.
- Add in your cooked tempeh, celery and chives. Pulse to combine everything.
- Transfer the dip to a baking dish, then cover with plenty of shredded cheese.
- Bake until bubbly and the cheese has melted. Garnish, if you like, and dig in!
Reheating this buffalo dip is easy!
Place in an oven-safe dish in a 375 degree Fahrenheit oven for about 15 to 20 minutes or until heated through. Time may vary, depending on how much dip you are reheating.
Tips and Variations
- Ensure your cream cheese is softened before adding to your food processor so it blends up nice and creamy.
- Instead of an all cream cheese base, a little Skyr yogurt was used to cut some of the richness. You can also make this buffalo dip with Greek yogurt instead of Skyr yogurt.
- Half a cup of buffalo sauce was used here. If you want to reduce the spice a bit, for each tablespoon of buffalo sauce you reduce, replace with an equal amount of yogurt.
- Instead of chives, try green onion.
- Want to add even more flavour? Mix in a little crumbled blue cheese.
- For the melty cheese layer on top, use a good melting cheese. Cheddar, mozzarella, provolone and Swiss are all great options. Use one or a combo of your favourites.
More Vegetarian Dip Recipes
If you make this vegetarian buffalo dip with tempeh, be sure to leave a comment below!
Vegetarian Buffalo Dip (Made With Tempeh)
- 8 ounces tempeh, approximately a 240 gram or ½ pound package
- 1 tablespoon olive oil
- ½ cup cream cheese, softened (half of a 250 gram package)
- ½ cup buffalo sauce, plus more to taste for optional garnish
- ⅓ cup plain Greek or Skyr yogurt
- ⅓ cup ranch dressing
- ½ to 1 teaspoon dried dill (dill weed), depending on how much dill flavour you want
- ½ teaspoon freshly ground black pepper
- 1 lime, juiced
- 2 to 3 tablespoons minced fresh chives, plus more to taste for optional garnish
- 1 rib celery, finely chopped
- ½ cup shredded cheese, a combo of mozzarella and cheddar is great here
- Place tempeh in a skillet. Add some water (enough to come up to the sides of the tempeh). Bring the water to a simmer, cover and cook for about 8 to 10 minutes to soften the tempeh.
- Remove the tempeh from the water and allow to cool enough so that you can handle.
- Preheat your oven to 350 degrees Fahrenheit for use shortly.
- Heat olive oil in a skillet over medium heat. (You can use the same skillet you cooked your tempeh in, just clear out any water first.)
- Crumble tempeh into pan. Cook for 5 minutes, further breaking the tempeh into smaller crumbles with a wooden spoon and stirring often. Allow to cool.
- Place cream cheese, buffalo sauce, Greek yogurt, ranch, dill, black pepper and lime juice in a food processor. Process until everything is combined, stopping as necessary to scrape the sides of the processor with a rubber spatula.
- Add in cooked tempeh, chives and celery. Pulse until combined. Don't overmix.
- Transfer dip to a baking dish. Top with shredded cheese and bake for 15 minutes or until it's bubbly and the cheese has melted.
- Once done, garnish (if desired) with more chives, dill and a drizzle of buffalo sauce. Serve with your favourite tortilla chips or veggie sticks. Enjoy!Note: Properly store leftovers in an airtight container in the fridge and use within 3 to 4 days, reheating before serving.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!