Vegetarian Buffalo Chicken Dip
A creamy and spicy vegetarian dip made with chickpeas, buffalo sauce, and cheese that’s perfect for gatherings.
- 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 the drained chickpeas, Frank’s Red Hot, sour cream, shredded cheddar cheese, and garlic powder in a food processor until smooth.
- Add the drained artichoke hearts and pulse a few times until the mixture is chunky.
- Transfer the mixture to a small baking dish and bake for about 15 minutes.
- Garnish the dip with thinly sliced green onions before serving.
Notes
Serve with crunchy pita chips, tortilla chips, or fresh veggies. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
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: 20mg
Find it online: https://www.nailzspa.com/vegetarian-buffalo-chicken-dip-recipe/