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Everything you love about the classic Buffalo chicken dip…but without the meat! Made with protein-packed chickpeas, this dip is a crowd-pleasing appetizer for game day, Super Bowl parties, or any snack-worthy occasion!
Pair it with my jalapeno popper chickpea pinwheels and vegan pigs in blankets for an epic appetizer spread.
save this recipe!Between the tangy hot sauce, creamy ranch, and gooey cheese, the chicken always felt more like a textural element than the star of the show.
So I swapped it for chickpeas, mashing them slightly to create that hearty, scoopable consistency, and guess what? No one even noticed the difference. I’ve served this to die-hard meat eaters at game-day parties, and it’s been an instant hit every time.
Reader rating
“I’ve made this once a week now since the first time making it, and it’s my go-to fun snack to eat with veggies at work during the week!” —Isa
Here’s what you’ll need
Jump down to the recipe card for exact measurements!
- Chickpeas: The fiber-rich, protein-packed base that gives this dip its hearty texture.
- Cream Cheese & Ranch: These create a velvety and tangy dip with the classic ranch seasoning twist.
- Buffalo Sauce: Spicy and tangy, it brings bold heat balanced with creamy goodness.
- Mexican Blend Cheese: Sharp, melty, and gooey, a Mexican blend cheese makes this dip irresistibly cheesy.
- Green Onions: A fresh, slightly crisp finishing touch that adds brightness.
Adjust The Spice
Adjust the spice level by adding more or less buffalo sauce. For a milder dip, mix in a bit more ranch dressing!
P.S. Love buffalo flavor? Make these buffalo chickpea wraps next!
Creamy Buffalo Chickpea Dip (Vegetarian)
Ingredients
- 2 15-oz cans chickpeas, drained, 425 g cans
- 8 oz cream cheese, room temperature, 225 g
- 1 cup Ranch dressing, 225 mL
- ⅔ cup hot pepper sauce, such as Frank's RedHot
- ½ tsp each garlic powder, onion powder
- ¼ tsp each salt and pepper
- 2 cups shredded Mexican blend cheese, divided
- ½ cup chopped green onions
Instructions
- Prep: Preheat oven to 350°F (176°C). In a large bowl, slightly mash 2 15-oz cans chickpeas (drained) with a fork or potato masher (roughly half should be broken up). To the bowl, add 8 oz cream cheese (room temp), 1 cup Ranch dressing, ⅔ cup hot pepper sauce, ½ tsp each garlic powder, onion powder, ¼ tsp each salt and pepper, and half of the cheese.
- Bake: Transfer everything to a medium casserole dish and top with remaining cheese. Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Serve: Sprinkle with ½ cup chopped green onions and serve warm with chips, crackers, or sliced veggies!
Notes
Nutrition
Nutrition information is calculated by Sarah Bond, degreed nutritionist, and should be taken as an estimate. For the most accurate nutritional information, calculate it using the actual ingredients in your recipe.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!Recipe Update
This recipe has been updated to include chickpeas instead of shredded king oyster mushrooms! We wanted to create a recipe more accessible and easy to make, but you may see older comments reflecting the previous recipe. Happy eating!
This worked exactly as written, thanks!