Vegetarian Buffalo Dip
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A Vegetarian Buffalo Chicken Dip Recipe made without chicken or cream cheese that everyone will love. Made with white beans, gluten free, easy, healthy & tasty! A buffalo dip without chicken that high protein, gluten free perfect for chips or veggies.
Buffalo Chicken Dip is my ALL time favorite snack/ party food. There’s seriously nothing better. It’s spicy, cheesy, salty.. you can eat it with chips or veggies.. SO good.
Our Healthy Buffalo Chicken Dip is one of the most popular recipes on our site (and rightfully so, it’s amazing!); however, I know that not all of you eat chicken. This Vegetarian Buffalo Dip is for everyone – whether you’re a meat eater or not!
I swapped out cream cheese/dressing for greek yogurt. Yes.. you read that right, there is NO cream cheese in this recipe! The greek yogurt/cheddar cheese mix still makes this rich and creamy, with way less fat and a whole lot more protein!
It’s a healthier option with only 11g of fat and 11g of protein per serving. You’ll love it!
liz’s tip for vegetarian buffalo chicken dip
- You can prepare this dip in advance and store it in the fridge until you’re ready to bake. Just be sure to let it sit at room temperature for a bit before baking to avoid the dish cracking from the temperature change. You can also bake it ahead of time and simply reheat when you’re ready to serve!
Ingredients
You’ll also need a food processor or blender to get the right texture. You probably could also use a potato masher, but I haven’t tried it.
SUBSTITUTIONS
Beans: We prefer cannellini beans in this recipe, but any bean could work! We also like this Healthy Black Bean Dip.
If you love beans, you should also try this 15 Bean Soup Recipe or Vegan Orange Chickpeas.
Buffalo Sauce: This is our favorite buffalo sauce. It’s made with great ingredients and it tastes delicious!
Blue cheese: Feel free to add in 1/4 cup blue cheese crumbles if you like them!
Cheese: You can also sub in more of whatever cheese you like (pepper jack, cheddar, mozzarella, etc.) Any + all cheese will be delicious!
Low fat cheese: I find that low fat cheese does not melt as well as regular cheeses, but they will work in this recipe if you like them. It may make the dip watery.
Jalapeños: If you want to make this dip spicier, add some diced deseeded jalapeños.
How to make Vegetarian Buffalo Dip
- In a food processor, pulse beans until they are broken down a bit.
- Add olive oil, greek yogurt, water and buffalo sauce to beans.
- Process until the dip is a smooth consistency (it won’t be perfectly smooth, there can be some bean pieces).
- Add bean dip mixture to baking dish (I used a 9 inch oval dish). Top with shredded cheese and bake at 450° for 12-15 minutes until the cheese is bubbling.
- You can broil for 1-2 minutes to really melt the cheese!
Can you make bean dip in the crockpot?
You really don’t need to dirty your crockpot to make this healthy buffalo dip, but if you’d like to you can cook it on low for 2-3 hours in your slow cooker! We don’t recommend it.
storage
Storing: This vegetarian buffalo chicken dip will last for up to 5 days in the refrigerator. We recommend storing the leftovers in an airtight glass container.
Can you make this dip ahead of time? You can make this ahead of time and store it in the refrigerator for up to 24 hours before baking it.
Can you freeze buffalo dip? We don’t recommend freezing this vegetarian buffalo chicken dip. The texture of the cheese/beans gets funky when frozen.
How to serve Vegetarian Bean Dip
There’s no wrong way to eat this veggie buffalo dip, but here are a few ideas
- Chips – these tortilla chips are yummy!
- Pretzels – (I love these flat ones for dipping!)
- Veggies – Celery sticks, peppers, and carrot sticks go well with this.
- A spoon… kidding? Not really. It’s that good.
Popular Healthy Appetizer Recipes
If you’re looking for other things to snack on – check out these other popular appetizer recipes!
Vegetarian Buffalo Dip
Ingredients
- 1.5 cups cannellini beans 15 oz can- drained & rinsed
- 1 tablespoon olive oil
- 1/3 cup greek yogurt
- 1.5 tablespoon water
- 2 tablespoon buffalo sauce
- 3/4 cup cheddar cheese
Instructions
- Preheat the oven to 450.
- In a food processor, pulse beans until they are broken down a bit.
- Add olive oil, greek yogurt, water and buffalo sauce to beans. Process until the dip is a smooth consistency (it won’t be perfectly smooth, there can be some bean pieces. See above for photos.
- Add bean dip mixture to baking dish (I used a 9 inch oval dish). Top with cheese and bake the dip for 12-15 minutes until the cheese is bubbling.
- You can broil for 1-2 minutes to really melt the cheese!
Hi! This looks so yummy and I’m thinking of making this for a potluck at work next week. Unfortunately we don’t have an oven or stove top at work, just a microwave. Do you think it would be okay to bake at home and just pop in the microwave at work? Or do you recommend not baking it at all beforehand?
Yes! You can totally bake ahead of time and just reheat!