Microwave Vegan Buffalo Dip

I'm so excited about this recipe!  I've been trying different variations of a buffalo chicken dip that we used to make in college.  That recipe called for 2 bricks cream cheese, cheddar cheese, and ranch dressing.  The first few rounds mimicking that original recipe but with vegan substitutes didn't really hit the spot.  There's something about the vegan cream cheese that just doesn't work, but inspiration finally hit, and I think the secret is using tofu sour cream instead of cream cheese.  

This result is what I came up with using four simple ingredients and a microwave.  This serving size would be great for two people to share.  Double it or more to take to a party as a great dip or appetizer!  Serve with tortilla chips.

Ingredients

Serves 2

• 2 frozen chik'n patties, like boca burger
• 1/2 c daiya cheddar shreds
• 1/4 c tofu sour cream
• 1/4 c buffalo sauce

1. Microwave each chik'n patty for 1 minute in the microwave.
2. Dice both patties into cubes.
3. Combine all ingredients in a microwave safe bowl and mix well.
4. Microwave for one minute.
5. Stir and microwave for another minute.
6. Stir and serve with tortilla or pita chips.