Who doesn’t love to pour buffalo sauce on everything? I’ll wait. This Buffalo Chickpea Dip is the perfect vegetarian cross between hummus and a creamy buffalo chicken dip. It’s a total crowd-pleaser, and meat-lovers won’t even realize that it’s a vegetarian buffalo dip.
The Easiest Healthy Appetizer or Snack
This recipe is ridiculously easy, and everyone loves it. I recently made this for a Memorial Day gathering, and it was gone in the blink of an eye. It’s a sharable appetizer that travels well and tastes great even when it’s cooled off some, so it’s perfect for potlucks, holidays, and of course, game day. It’s also perfect for whipping up a healthy snack, which is rich in protein and fiber thanks to the beans and cottage cheese. Instead of buying or making a batch of hummus, you could add this recipe to your meal prep and have something new to dip your crackers and veggies into all week long.
Buffalo Chickpea Dip Ingredients
- Cannellini beans: I know it might be surprising that the first ingredient isn’t chickpeas, but cannellini beans have a very creamy texture and make the dip super creamy and rich tasting. Chickpeas have much more texture, so you’ll fold in the chickpeas whole (not blended) right before you bake the dip.
- Cottage Cheese or plain Greek yogurt: It might seem a little odd to add in cottage cheese, but it works perfectly in this recipe. It helps hold the dip together, adds a creamy tang, and just melts right in to give a nice creamy texture along with the cannellini beans.
- Seasonings: Dried dill, garlic powder, and onion powder are all flavors reminiscent of ranch dressing, which is the perfect match for all things buffalo sauce.
- Chickpeas: Chickpeas are also known as garbanzo beans. Like I mentioned before, they have a little more of a toothsome texture to them than cannellini beans, so they’re best folded into the dip right before baking for added texture.
- Cheddar cheese: Some shredded cheese on top makes everything better, am I right? Just a little on top makes a nice cheesy crust.
- Garnishes: I drizzled a little bit of ranch dressing on top, but not much. You could also do the same with blue cheese dressing, but it’s optional – the dip is also great all on its own.
- Dippers: Of course, you’ll need foods to dip into the chickpea dip. Raw veggies like broccoli, sliced bell pepper, carrots, cucumbers, and celery are natural choices. Crackers, tortilla chips, pita, or toasted bread go great as well!
How to Make the Dip
As I mentioned, this Buffalo Chickpea Dip can’t be easier! It’s as easy as 1-2-3.
- You’ll blend all of the ingredients in a food processor or blender except the chickpeas, cheddar cheese, garnishes, and dippers.
- You’ll fold in the chickpeas, pour it into a baking dish, and top with cheddar cheese.
- Lastly, you’ll cover it with aluminum foil and bake for 20-25m minutes.
Easy-peasy. Serve with your favorite dippers and call it a day.
Buffalo Chickpea Dip
- 1 can cannellini beans 15.5 oz can, drained and rinsed
- ½ cup buffalo wing sauce like Frank's Buffalo Wing Sauce
- ¼ cup Cottage cheese or Greek yogurt
- 1 ½ tsp. dried dill
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 can chickpeas (garbanzo beans) 15.5 oz can, drained and rinsed
- ⅓ cup shredded cheddar cheese
- Ranch or blue cheese dressing for drizzling (optional)
- Assorted raw veggies, crackers, toasted bread, tortilla chips, and/or pita, etc. for dipping
- Preheat oven to 350 degrees F. Lightly oil or spray a medium baking dish with baking spray.
- In a food processor bowl, pulse together cannellini beans, wing sauce, cottage cheese, dill, garlic powder, and onion powder until smooth.
- Fold in chickpeas and pour into a baking dish. Top with cheddar cheese and cover baking dish with aluminum foil.
- Bake for 20-25 minutes. Serve with raw veggies, crackers, toasted bread, tortilla chips, and/or pita.
So easy and so tasty! Highly recommend!
I’m so glad you enjoyed it!
Very good! Thanks for the great recipe! 🙂
You’re welcome, Alyssa! Glad you enjoyed! 🙂