We took a break from our usual all-out superbowl parties this year and had a low key gathering with LOTS of dips :)
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SPINACH ARTICHOKE DIP
This is a recipe from Chloe's Kitchen: http://amzn.to/2E9wbtT
I love this recipe because it's pretty healthy, made from a base of tofu rather than mayo. It's always a huge hit at parties!
This is a very flexible recipe and you can really add on whatever you'd like. I just layered 1 can of spicy refried beans, vegan sour cream, guacamole, and salsa, and topped with red onion, black olives, tomatoes, jalapenos, and optional vegan cheese.
VEGAN RANCH DIPPING SAUCE
I made a video showing how to make this here: https://youtube.com/watch?v=sOUP8Ibziw8
BUFFALO CAULIFLOWER WINGS
Find the full recipe and a how-to video here: http://worldofvegan.com/cauliflower-wings/
VEGAN RICE KRISPIE TREATS
These are SO quick and easy to make and are insanely delicious. I make them with Dandies vegan marshmallows, but these days you can even find vegan marshmallows at Trader Joes on occasion! Here is the recipe:
VEGAN QUESO / NACHO CHEESE DIP
This recipe came from Minimalist Baker's Everyday Cooking cookbook (although I have to say I didn't love it): http://amzn.to/2sgh2RT
MIKE'S VEGAN BUFFALO CHICK'N DIP
For those looking for a killer superbowl party dip, this one is awesome! Recipe is for 8x4 inch bread pan (and scale from there; multpy by 2 for 8x8 or by 3 for 9x11 pan)
4 boca chik'n original (frozen)
4 oz Tofutti creme "cheese"
1/4 cup vegannaise (vegan mayonnaise; some "low fat mayonnaise" is actually vegan too)
2/3 cup franks hot sauce
1 package mozzarella style daiya (or half mozzarella and half cheddar, mixed)
Optional to lower the spiciness: 1/4 cup Earth Balance Spread
Pre-heat the oven on to 425
Bake the boca chik'n for 12 minutes (or microwave for 4 min then long cycle toast for a quicker result).
Cut the chik'n into small pieces (1cm x 1cm).
In a medium bowl, mix the vegannaise and hot sauce (and add melted earth balance if decrease spiciness is desired).
Add the cut up chik'n to the bowl and toss minimally.
Spread the cream cheese on the bottom of the pan (about 1/8th inch thick).
Add half the chik'n and sauce mixture, then half the daiya package, then the rest of the chik'n and sauce mixture and the rest of the daiya.
Bake at 425 for 10 minutes. Serve with tortilla chips. YUM!
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My name is Michelle Cehn, and I'm the founder of World of Vegan and a vegan filmmaker on a mission to change the world one video at a time. See more at: http://michellecehn.com
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