Chik’n Salad Dip


  • 1 package Morningstar Farms Grillers Chik’n
  • 1/4 c. finely diced sweet red bell pepper
  • 1/4 c. finely diced dill pickle
  • 1/4 c. finely grated carrots
  • 1/4 c. grape seed Vegenaise
  • pinch of cayenne pepper
  • 1/8 tsp. onion powder
  • 1/8 tsp. seasoned salt


  1. Crumble chik’n patties into a mixing bowl. Add red pepper, dill pickle and carrot. Mix well.
  2. Mix Vegenaise, cayenne, onion powder and seasoned salt. Stir into chik’n mixture. Chill.
  3. Place into serving bowl, garnish and serve with your favorite cracker.

*Can also be used for a sandwich filling, or to stuff cherry tomatoes and mini peppers.

Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Appetizers Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.