The Best Vegetarian Buffalo Dip
Yield: 8
This vegetarian buffalo dip skips the chicken in favor of a secret ingredient that ups the nutritional quality without sacrificing that classic buffalo dip flavor and texture you know and love.
Ingredients
- 1, 15- ounce can cannellini beans, drained and rinsed
- 1, 5.3- ounce (single-serve) container or 2/3 cup whole milk (or 2%) Greek yogurt
- 4 ounces (half block) cream cheese
- ½ cup hot or buffalo sauce, like Frank’s RedHot
- 1 heaping tablespoon dry ranch seasoning
- 1, 15- ounce can chickpeas, drained and rinsed
- 1 cup shredded cheese, such as mozzarella and/or cheddar, divided*
- Sliced green onions or chives, for garnish
- Crumbled blue cheese, for garnish (optional)
- Tortilla chips and sliced veggies, for serving
Instructions
- Preheat the oven to 350 °F. Lightly grease a small 8- or 9-inch square, oval, or round baking dish, or cast-iron skillet.
- Combine cannellini beans, Greek yogurt, cream cheese, hot or buffalo sauce, and ranch seasoning in the bowl of a food processor and process until mostly smooth.
- Transfer the mixture to a medium bowl and fold in the chickpeas. Use a fork to mash down and break apart some of the chickpeas. Fold in half of the shredded cheese.
- Transfer the mixture to the prepared baking dish, top with the remaining cheese, and bake until cheese is melted and dip is starting to bubble, about 20 minutes. Garnish with green onions and crumbled blue cheese (optional) before serving. (Best served hot!)
- Serve with dippers of your choosing, like tortilla chips and/or cut veggies.
Notes
*Mozzarella melts the best so we recommend using that or doing half Mozzarella + half cheddar or blue cheese.
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