Vegetarian Buffalo Chicken Dip (Healthy!)
This healthy vegetarian buffalo chicken dip is a lighter spin using chickpeas to make an irresistibly creamy, spicy appetizer! Everyone who tries it raves about this one—it’s perfect for a table of game day snacks or party finger food.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 as an appetizer 1x
- Category: Appetizer
- Method: Baked
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
Scale
- 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
- Preheat the oven to 400°F.
- Place the drained chickpeas, Frank’s Red Hot, sour cream, cheddar cheese, and garlic powder in a food processor. Blend until smooth. Add the drained artichoke hearts and pulse until chunky.
- Place in a small baking dish (we used one 6” x 9”). Bake for 15 minutes, until warmed through. If desired, garnish with thinly sliced green onions and more hot sauce. Serve warm with crackers or celery sticks. Leftovers store up to 5 days refrigerated (it also works well to make in advance; see Notes).
Notes
This dip works great to make in advance: simply blend the ingredients and refrigerate. Before serving, bake per Step 2 above.
Other garnish ideas include finely chopped parsley, or even a few blue cheese crumbles or feta crumbles.