Description
This creamy and spicy vegetarian buffalo dip combines white beans, Greek yogurt, and a blend of cheeses with tangy buffalo sauce. It’s a crowd-pleaser that’s perfect for dipping with tortilla chips, celery, or carrot sticks.
Ingredients
Units
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- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 ounces cream cheese, softened
- 1/2 cup plain Greek yogurt
- 1/2 cup buffalo sauce (adjust to taste)
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped green onions (optional)
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Preheat your oven to 375ยฐF (190ยฐC). Lightly grease a 9-inch oven-safe skillet or an 8×8-inch baking dish.
- In a food processor, combine the cannellini beans, softened cream cheese, Greek yogurt, and buffalo sauce. Blend until smooth and creamy.
- Transfer the mixture to a mixing bowl. Stir in 3/4 cup of the shredded cheddar cheese, all of the mozzarella cheese, and the chopped green onions if using. Mix until well combined.
- Pour the dip mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining 1/4 cup of cheddar cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the dip is hot and bubbly, and the cheese on top is melted and slightly golden.
- Remove from the oven and let it cool slightly. Garnish with fresh cilantro or parsley if desired.
- Serve warm with tortilla chips, celery sticks, or carrot sticks for dipping.
Notes
- For a spicier dip, increase the amount of buffalo sauce or add a dash of hot sauce.
- To make this dip ahead of time, prepare the mixture and store it in the refrigerator for up to 24 hours before baking. When ready to serve, bake as directed.