Chick'n Fajita Dip
Make this for your next party - no one will believe it's vegan!
Ingredients
Dip
- 1 tbsp olive oil
- 1 10 oz bag chopped vegan chick'n
- 1 cup chopped bell pepper we used a mixture of red and yellow
- 1/2 cup chopped onion
- 3 tbsp vegan fajita seasoning can replace with taco seasoning
- 1 8 oz tub vegan cream cheese
- 1 cup vegan cheddar cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
Garlic Knots
- 1 1/2 cans vegan crescent dough a lot are accidentally vegan!
- 2 tbsp vegan butter
- 1 tsp garlic salt
- 1 tsp parsley
- 1 tbsp minced garlic
Instructions
- Preheat the oven to 350°F.
Make the dip
- In a frying pan over medium-high heat, heat the oil. Add in the chopped chick’n, pepper, and onion.
- Allow the veggies and chick’n to cook until they are cooked through and a little crispy.
- Mix in the fajita mix with a splash of water.
- Pour the veggies and chick’n into a mixing bowl and mix in the cream cheese, cheddar cheese, and salt & pepper.
Make the garlic knots
- In a small bowl, melt the butter.
- Mix in the garlic salt, minced garlic, and parsley.
- Take a piece of the crescent dough and fold it into a knot. Place it on the edge of a 12″ skillet. Repeat until the edge is filled with knots (don’t have them touch, they will expand while cooking).
Assemble the dish
- Fill the middle of the skillet with the dip.
- Place in the oven and cook for 25-30 minutes.
- Dig in!