Description
Looking for a crowd-pleasing appetizer that’s both vegetarian and incredibly delicious? This Savory Vegetarian Buffalo Dip is the answer! It’s creamy, zesty, and packed with all the flavors you love from classic buffalo dip, but using chickpeas and artichoke hearts instead of meat. This irresistible dip is a fantastic blend of creamy textures and bold buffalo flavor, perfect for dipping crackers, veggies, or tortilla chips.
Ingredients
- 15 ounce can chickpeas, drained and rinsed
- 1/2 cup Frank’s Red Hot (or Buffalo Sauce)
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 14 ounce can artichoke hearts, packed in water, drained
- Thinly sliced green onion, for garnish (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Prepare a small baking dish by lightly greasing it with cooking spray.
Step 2: Blend the Base
Add the drained chickpeas, buffalo sauce, sour cream, shredded cheddar cheese, and garlic powder to a food processor. Blend until the mixture is smooth and creamy.
Step 3: Pulse the Artichokes
Add the drained artichoke hearts to the food processor. Pulse a few times until the mixture is chunky; be careful not to over-process, as the artichokes provide the essential ‘shredded’ texture.
Step 4: Bake the Dip
Transfer the mixture into your prepared baking dish. Bake for 15 minutes, or until the dip is heated through, bubbly, and the cheese is fully melted.
Step 5: Garnish and Serve
Remove from the oven and garnish with sliced green onions and an extra drizzle of buffalo sauce if desired. Serve warm with celery sticks, crackers, or tortilla chips.
Notes
Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven until warm. Freezing is not recommended as the sour cream base may separate.
Texture Control: For the best ‘chicken-like’ consistency, ensure the artichoke hearts are pulsed just enough to break them into small shards. If you don’t have a food processor, you can mash the chickpeas with a fork and finely chop the artichokes by hand.
Lighten It Up: For a higher protein, lower fat version, you can substitute the sour cream with plain Greek yogurt. It maintains the tanginess while adding extra protein to the dip.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 195
- Sugar: 3g
- Sodium: 940mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 25mg
Keywords: vegetarian buffalo dip, chickpea buffalo dip, artichoke buffalo dip, healthy game day appetizers, meatless buffalo chicken dip, creamy vegetarian dip