A friend shared her recipe for a full on real blue cheese version of this years ago and I knew immediately I had to create a dairy free version for us. No matter where I serve this, it gets gobbled up and most people are surprised to hear there's no dairy! It's a great way to use up leftover chicken of any flavor, rotisserie chicken, or if you've read my chicken soup post you can cook extra in your soup to use in this dip later. I used breasts from my freezer already covered in dry ranch seasoning and boiled them for approx 20 minutes. If you're a vegan there's a simple substitute for the chicken.
1/2 cup Vegenaise (I use the grapeseed version)
1T dry ranch seasoning. I used my homemade version from my marinating chicken post
1/2 cup Franks Red Hot Wing Sauce
1/2 bag Daiya mozzarella style shreds
2 cups cooked and chopped chicken (vegans use a firm, crumbled style tofu)
Celery stalks cut into pieces for scooping and serving
Using a food processor or blender, mix the Tofutti, Vegenaise, ranch seasoning and wing sauce until blended. Lay the chopped chicken (or tofu) in an oven safe dish or pan, stir in your sauce mix and Daiya shreds and bake at 350 until bubbling all the way through. I then hit it with the broiler for 2-5 minutes so the top gets browned and oh so pretty.
Serve with celery or crackers and be careful not to burn your mouth! YUM.