Easy Baked Vegetarian Buffalo Chicken Dip
This easy baked vegetarian buffalo chicken dip has the bold, creamy, spicy flavor of classic buffalo chicken dip without the meat. Chickpeas stand in for chicken in this crowd-pleasing appetizer that’s perfect for game day, parties, or anytime snacking.
Equipment
- Baking Dish
- Mixing Bowl
- Oven
Ingredients
Base Ingredients
- 1 can chickpeas drained and rinsed
- 8 oz cream cheese softened
- 1/2 cup buffalo sauce
- 1/2 cup Greek yogurt plain
- 1 tsp garlic powder
- 1 cup shredded cheese cheddar or a blend, divided
Garnish
- 2 green onions sliced, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.
- In a mixing bowl, mash the chickpeas until chunky, resembling shredded chicken.
- Mix in the cream cheese, buffalo sauce, Greek yogurt, garlic powder, and half of the shredded cheese until fully combined.
- Spread the mixture evenly into the baking dish and top with the remaining cheese.
- Bake for 20–25 minutes until hot, bubbly, and golden on top.
- Let cool slightly, then garnish with green onions. Serve warm with chips, celery, or bread.
Notes
Do not over-mash the chickpeas—you want texture, not hummus. Leftovers can be stored in the fridge for up to 3 days and reheated on the stove or microwave. This dish is easily made vegan by using dairy-free cream cheese and yogurt alternatives.