Vegetarian Buffalo Bean Dip
This Vegetarian Buffalo Chicken Dip recipe swaps chicken for cannellini beans to get a creamy, spicy, and cheesy dip that's just as craveable as the original. Baked until golden and bubbly. This is a total crowd favorite ready in just 40 minutes!
Servings: 8 servings
Ingredients
- 2 cans cannellini beans drained and rinsed
- 8 oz cream cheese cubed
- 1 cup ranch dressing
- 1 cup buffalo hot sauce such as Frank's RedHot
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ cup green onion chopped
- 1 ½ cups shredded mozzarella cheese divided
- 1 ½ cups shredded cheddar cheese divided
Instructions
- Preheat the oven to 350°F. Spray a 9x9-inch baking dish with non-stick cooking spray.
- Roughly mash HALF of the beans. I do this by placing the beans in a bowl or on a large plate and mashing them with a fork. You can still have some larger chunks left over. Set aside.
- In a medium saucepan over medium-low heat, combine the cream cheese, ranch, buffalo sauce, 1 pepper, and garlic powder. Whisk until the cream cheese has melted and the mixture is smooth. Remove from the heat.
- Stir in the mashed and whole beans, green onion, 1 cup of the mozzarella cheese, and 1 cup cheddar cheese to the sauce until well combined. Transfer to your prepared baking dish and top with the remaining mozzarella and cheddar.
- Bake for 30 minutes or until the cheese is melted, a nice golden brown color, and bubbling at the edges. For a dark golden top, broil for an additional 2-3 minutes, watching closely so it doesn't burn.
- Top with cilantro and/ or green onion and serve warm with tortilla chips, crackers, or veggie sticks.
Notes
Storage - store leftovers in an airtight container in the fridge for up to 4 days.
Make it ahead - to make this in advance, prepare the full dip and top it with the cheese. Cover and pop it in the fridge for up to overnight. Before serving, pop it in the oven for 30 minutes to bake.
Nutrition
Calories: 460kcal | Carbohydrates: 22g | Protein: 18g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Cholesterol: 74mg | Sodium: 1932mg | Potassium: 111mg | Fiber: 5g | Sugar: 3g | Vitamin A: 809IU | Vitamin C: 1mg | Calcium: 362mg | Iron: 3mg
