Preheat oven to 400ºF. Place a skillet with 2 tsp olive oil over medium heat. When hot, add the chopped scallions and onion along with a pinch of salt and sauté for 5 to 6 minutes or until softened and translucent. Add the grated garlic and sauté for 1 minute more. Remove from heat.
Meanwhile, shred the defrosted Daring Pieces into thin shreds using two forks, and reserve.
In a large bowl, combine the vegan cream cheese, Frank’s Red Hot, vegan ranch, vegan cheese shreds, 1/4 tsp salt and 1/4 tsp black pepper using a spatula. When combined, gently fold in the shredded daring and sautéed onion mixture.
Spoon the mixture into a 1 quart baking dish and cover loosely with aluminum foil. Bake for 20 minutes, covered. Remove the foil and bake for another 10 to 12 minutes, or until bubbly all over and beginning to brown at the edges. Remove from the oven, garnish with scallion greens and freshly cracked black pepper and allow to cool for 10 minutes. Serve alongside your favorite chips, veggies and other dip-approved vehicles.
To make ahead, complete the first three steps, then store the mixed dip in the refrigerator, covered with plastic wrap, for up to 48 hours. Take the dip out of the refrigerator two hours prior to baking (to allow the dip to come to room temperature).