Buffalo Seitan Chicken Dip

Adapted from a recipe by Rachel Harkham



16 oz. seitan strips
½ cup red hot sauce
1 teaspoon celery salt (optional)
8 oz. cream cheese, cubed
½ cup blue cheese dressing (recipe to follow)
½ cup shredded mozzarella cheese
¼ cup blue cheese crumbles


Preheat oven to 300F. Coarsely chop seitan slices, place in a large skillet over medium heat and pour in red hot sauce, sprinkle in celery salt-if using, stir well and simmer gently.

Mix in cream cheese cubes and blue cheese dressing. Stir until blended and heated through.

Pour into pie plate or casserole pan and sprinkle with mozzarella and blue cheese crumbles. Cook in oven for 15-20 minutes, until top cheese layer is melted.


Blue Cheese Dressing


½ cup sour cream
½ cup buttermilk
3 tablespoons mayonnaise
1 tablespoons minced red onion or shallot
1 teaspoon Worcestershire sauce
2 teaspoons garlic powder
Pinch of sugar
Salt and pepper, to taste
½ cup blue cheese crumbles


Shake up all the ingredients in a large jar. Makes 1 cup of dressing.

Recipes: vegetarian, kosher, Superbowl, food

Rachel Harkham is the author of "Get Cooking: A Jewish American Family Cookbook" written with Doni Zasloff Thomas. For more fun and tasty recipes check out Rachel's website.