Buffalo Chicken Dip

Ingredients

2 cups shredded Vegan chicken (I usually use daring brand plain chicken or Tofurky chicken pieces)

2 tubs of kite hill cream cheese

1-2 cups franks red hot (depending on how buffalo-y you want it)

2 cups veganaise

2 cups shredded violife cheddar cheese

1 tsp dry dill

1/2 tsp garlic powder

1/2 tsp onion powder

1 diced and sautéed small red onion

Directions

Cook the chicken in a pan with olive oil until it’s browned.

Sauté the diced red onions in olive oil until they’re translucent.

Shred the chicken with hands or pulse in a food processor (I don’t like to dice it as it will be too uniform in size)

Combine everything into a casserole dish and stir it well, put it in the oven at 375. Stir it after 20 minutes the put it back in for another 15 or so.