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

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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)

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Instructions

Preheat your oven to 375°F (190°C). 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.