Ingredients
Main Ingredients
- 1 15oz can chickpeas, drained and rinsed
- 2 tablespoons plain Greek yogurt
- ½ cup buffalo sauce
- 4 oz cream cheese
- ½ cup shredded cheddar cheese
Garnish
- Green onions, optional
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the dip.
- Combine Ingredients: In a food processor, add the drained and rinsed chickpeas, plain Greek yogurt, buffalo sauce, cream cheese, and shredded cheddar cheese. Pulse the mixture until all ingredients are combined smoothly but still retain some texture.
- Transfer and Bake: Spoon the blended mixture into a small baking dish. Place it in the preheated oven and bake for about 20 minutes or until the dip is heated through and the cheese is melted and bubbly.
- Add Garnish: Remove from the oven and sprinkle chopped green onions on top if desired for a fresh, vibrant finish.
Notes
- For extra heat, add more buffalo sauce to taste before blending.
- Use non-dairy cream cheese and yogurt alternatives to make the dip vegan.
- This dip can be served warm or at room temperature.
- Pair with celery sticks, tortilla chips, or crackers for dipping.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
