Creamy Buffalo Chickpea Dip (Vegetarian)
This Buffalo Chickpea Dip is everything you love about the classic Buffalo chicken dip...but without the meat! The perfect vegetarian appetizer.
Servings: 12 servings
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!
Video
Notes
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in a sealed container for up to 3 months.
Reheat: Warm in a 350°F oven for 10 minutes or microwave in 30-second bursts until heated through.
Nutrition
Serving: 1serving | Calories: 303kcal | Carbohydrates: 9.4g | Protein: 3.9g | Fat: 27.1g | Saturated Fat: 7.8g | Cholesterol: 32mg | Sodium: 602mg | Potassium: 129mg | Fiber: 1.2g | Sugar: 1.5g | Calcium: 60mg | Iron: 1mg
