This gooey, cheesey, delicious  dip is what I always bring  to Superbowl parties as it's always a crowd pleaser! In the past I've used Morning Star Farms chik'n strips or Quorn chik'n cutlets but neither brand makes those anymore, so I've listed some alternatives below. Whatever imitation meat you pick up, just make sure it's not breaded. However it's not really necessary to the recipe, just gives the dish some more protein. Trust me you'll want to try this unique, melted, spicy delicious dip! You can double the recipe for more.

Ingredients:

• 1 package of vegetarian chick'n strips (either Lightlife Smart Strips Chick'n style or Morning Star Grillers Chik'n Veggie patties cut into strips) 
• 8oz packages of reduced fat cream cheese, softened
• 3/4 cup reduced fat ranch salad dressing
• 1/3 cup Frank's hot sauce
• 1 cup cheddar cheese
• 3/4 cup blue cheese dressing
• 1 celery stalk
• fresh cilantro
• 1 tomato

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Heat olive oil in large skillet. Stir in celery; cook until soft. Mix in the cream cheese, blue cheese dressing, and ranch dressing. Cook and stir until smooth and creamy. Stir in the shredded chicken and hot sauce. Spoon mixture into an 8x8 baking dish. Sprinkle with the shredded cheese.

Bake in preheated oven until golden and bubbly, about 30 minutes.

Top with diced tomato and cilantro.