Buffalo Chickpea Dip
This vegetarian twist on buffalo chicken dip comes together quickly using simple ingredients like homemade or storebought buffalo sauce, cream cheese, and a can of chickpeas!
Servings: 6 servings
Calories: 192kcal
Equipment
- 9-inch cast iron skillet or a small baking dish
- potato masher or a fork
Ingredients
- 1 tablespoon unsalted butter
- 2 cloves garlic minced
- 15 ounce can chickpeas drained and rinsed
- 4 ounces Neufchatel cream cheese see note #1
- ⅓ cup buffalo sauce see note #2
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- kosher salt to taste
- 1 rib celery finely diced
- ½ cup shredded sharp cheddar cheese
- crackers and vegetables (such as celery, peppers, cucumbers) for serving
Instructions
- Preheat the oven to 375F.
- In a small skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic. Sauté until golden and aromatic, about 2 minutes.
- Meanwhile, add the chickpeas, cream cheese, buffalo sauce, onion powder, black pepper, and salt to a medium bowl. Use a potato masher or a fork to mash the chickpeas until about ¾ of them are broken down. The chickpeas should be a variety of textures, with some still intact.
- Stir well to combine. Fold in the diced celery.
- Transfer to a 9-inch cast iron skillet or a small baking dish. Sprinkle with shredded cheese. Bake at 375F for 10 minutes, or until the cheese is melted and the buffalo dip is bubbling.
- Remove from the oven and serve hot with veggies and crackers.
Video
Notes
- Cream cheese: The cream cheese is easiest to stir in if it is room temperature. I like to cube the cream cheese to help it warm up more quickly. This recipe also works with regular cream cheese.
- Buffalo sauce: I like Sweet Baby Ray's and Frank's Red Hot buffalo sauce. To make your own homemade buffalo sauce, just whisk together 2 tablespoons butter and ½ cup hot sauce, sauce as Frank's Red Hot or Cholulah. Jazz it up garlic powder and/or onion powder, to taste.
- Baking dish: I use this 9-inch cast iron skillet to saute the garlic and bake the buffalo dip, but recipe works in any small baking dish.
- Storage: Keeps for 3 to 4 days, though it is best quality immediately out of the oven.
- Reheating: Reheat individual portions quickly in the microwave. To reheat an entire batch of buffalo chickpea dip, cover tightly with foil and bake at 325F for just 10-15 minutes. This keeps the cheese from overcooking/drying out.
Nutrition
Calories: 192kcal | Carbohydrates: 13g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 538mg | Potassium: 176mg | Fiber: 3g | Sugar: 3g | Vitamin A: 448IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg
