Buffalo Chickpea Dip Recipe
This recipe is the perfect vegetarian cross between hummus and a creamy buffalo chicken dip. It’s a total crowd-pleaser for vegetarians and meat lovers alike.
Ingredients
- 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
Instructions
- 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.
Notes
Tips
- Make it vegan - swap out the cheese and yogurt for their vegan counterparts.
- You can store leftover Buffalo Chickpea Dip in an airtight container in the fridge for up to 3-4 days.
- Reheat leftovers in the microwave on high, stirring in between 1-minute intervals until warmed through.
- For reheating large quantities, reheat in a 350-degree oven, covered in an oven-safe dish for 15-20 minutes. If it seems a bit dry, mix in a little extra buffalo sauce or ranch/blue cheese dressing at the end.
CLICK TO DISPLAY NUTRITION INFO
Nutrition
Calories: 139kcalCarbohydrates: 20gProtein: 9gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 665mgPotassium: 372mgFiber: 5gSugar: 0.4gVitamin A: 118IUVitamin C: 1mgCalcium: 115mgIron: 3mg
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