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Vegan Buffalo Chicken Dip featured

Vegan Buffalo Chicken Dip

This creamy Vegan Buffalo “Chicken” Dip is such an easy and delicious appetizer! A spicy bold flavor is created with just a few ingredients, including protein-packed beans. Be sure to serve it up at your next party for all to love!
5 from 7 votes
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Bonnie - Serene Trail

Course: Appetizer
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 10
Calories: 352kcal

Ingredients

  • 4 1/2 cups white beans, 3 cans or homemade
  • 1 cup vegan ranch dressing, (240ml)
  • 7-8 ounces vegan cream cheese, (200g)
  • 3/4 cup hot sauce, (180ml)
  • 2/3 cup vegan cheddar cheese shreds, (80g)
  • 2 sprigs green onions

Instructions

  • Take the vegan cream cheese out of the refrigerator so that it can begin to soften. Preheat the oven to 350°F.
  • Drain any liquid from the beans. Pour them into a large bowl and slightly mash most of them with a potato masher or fork. Leave some of the beans whole to add to the dip’s texture.
  • Add the ranch, cream cheese, and hot sauce to the beans. Stir to combine.
  • Pour the dip mixture into a medium-sized baking dish. Top it with shredded vegan cheddar cheese and green onions. You can add the scallions after the dip is cooked if you prefer to eat them raw.
  • Cover the dish so that the cheese at the top steams and melts. Place it on the top rack and bake it for 30 minutes or until the cheese is mostly melted and the dip is bubbling. Let it cool for a few minutes and enjoy!

Video

Notes

Leftovers
  • Store leftovers in a covered dish in the refrigerator for 4 days.
  • Reheat it in the microwave at 30-second intervals. Keep the dip covered while heating it and stir in between heating.
Make-Ahead
  • This dip can be made ahead of time! Combine the ingredients, but hold off on the baking part until you’re ready to eat it. Store it covered in the refrigerator for up to 2 days. Remove it from the refrigerator while the oven is preheating. This will allow the dish to come to room temperature and prevent it from cracking. Bake it (covered) for 30 minutes at 350°.

Nutrition

Calories: 352kcal | Carbohydrates: 51.2g | Protein: 19g | Fat: 5.8g | Saturated Fat: 4.4g | Sodium: 520mg | Potassium: 1494mg | Fiber: 12.4g | Sugar: 2g | Calcium: 198mg | Iron: 9mg

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.