Vegetarian Buffalo Chicken Dip
A creamy, spicy dip made with chickpeas instead of chicken, perfect for game nights and casual get-togethers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1/2 cup Frank’s Red Hot (or your favorite buffalo sauce)
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1 (14 ounce) can artichoke hearts, packed in water, drained
- Thinly sliced green onion, for garnish (optional)
Instructions
- Preheat your oven to 400°F.
- Blend together the chickpeas, buffalo sauce, sour cream, cheddar cheese, and garlic powder in a food processor until smooth.
- Add the drained artichoke hearts to the processor and pulse a few times to create a chunky mixture.
- Transfer the mixture to a small baking dish and bake for about 15 minutes.
- Garnish with green onions and serve warm with crackers or celery sticks.
Notes
Can be made ahead of time and baked just before serving. Pairs well with pita chips, tortilla chips, or fresh vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 410mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 25mg