Description
This Vegetarian Buffalo Chickpea dip is quick and easy to throw together and only bakes for about 25 minutes. This dip is a delicious chicken-free version of buffalo chicken dip that tastes almost identical! This cheesy vegetarian dip is great enjoyed with crackers, veggies or chips. Serve as a side dish, appetizer or snack.
Ingredients
Scale
- 3 cans chickpeas, drained and rinsed
- 1 (8 oz) block cream cheese, softened at room temperature
- 1/4 cup mayonnaise, or plain greek yogurt
- 2 cups shredded sharp cheddar cheese, divided
- 3/4 cup – 1 cup wing sauce or hot sauce*
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Thinly sliced green onion
- Serve with crackers, chips and veggies
Instructions
- Pre-heat oven to 425 degrees F. Set out an 8 inch baking dish, or similar sized baking dish. Add rinsed and drained chickpeas to a large bowl and lightly mash with a potato masher, or fork. Next, add in the softened cream cheese, 1 1/2 cups of the shredded cheese, mayonnaise, wing sauce, spices and salt and pepper.
- Mix well until ingredients are completely combined. Add buffalo chickpea mixture to your baking dish and use a spatula to smooth out the surface. Sprinkle the remaining 1/2 cup of shredded cheese on top and spread out in an even layer.
- Place chickpea dip into the pre-heated oven and bake until cheese is melted and dip is bubbly, 20-25 minutes. Remove from the oven and allow dip to cool for a few minutes. Garnish with thinly sliced green onion and serve right out of the baking dish, if desired. Dip is great enjoyed with chips, crackers or veggies.
Notes
*You can make this dip as spicy as you like, depending on what kind of wing sauce you use. I prefer to use Sweet Baby Ray’s Wing Sauce, they have a regular and a mild flavor. Or, you can use a hot sauce, such as Frank’s Red Hot.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dip, Vegetarian
- Method: Oven
- Cuisine: American
