Vegetarian Buffalo Chicken Dip
This Vegetarian Buffalo Chicken Dip is so addicting, you'll forget there's no meat in it! Using white beans as the base, it's creamy, perfectly spicy, and easy to make. Serve with tortilla chips, celery stalks, and carrot sticks for a delicious, fiber-packed snack.
Yield: 10 servings
Calories: 89kcal
Equipment
- 1 blender or food processor
Materials
- 2 15 oz cans of white beans drained and separated
- ½ cup softened cream cheese
- ⅔ cup sour cream or whole milk Greek yogurt
- 3 tbsp Ranch seasoning*
- ⅔ cup mild or hot Buffalo sauce
- ¼ cup water
- salt to taste
- 1 cup shredded cheddar cheese divided in half
- 3 - 4 sprigs of green onions chopped, divided in half
Instructions
- Preheat oven to 375℉. Lightly grease a 9 x 9 inch baking dish.
- In a blender, add 1 can of beans, cream cheese, sour cream, Ranch seasoning, and hot Buffalo sauce. Blend until smooth. Taste and add salt if necessary. If it's a little thick, add ¼ cup of water and blend.
- Pour mixture into prepared baking dish. Add in the other can of beans, half of the cheddar cheese, and half of the green onions. Gently stir to combine. Sprinkle with the remaining cheese.
- Bake, uncovered, for 20 minutes or until the cheese is melty and bubbly. Remove from the oven and serve with tortilla chips, celery, and carrot.
Notes
*If you have prepared Ranch dressing, you can sub the sour cream for Ranch and omit the Ranch seasoning. We like using the Ranch seasoning because it has a more concentrated flavor.
Nutrition
Calories: 89kcal | Carbohydrates: 3g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 416mg | Potassium: 28mg | Sugar: 1g | Vitamin A: 209IU | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 0.03mg