This Vegetarian Buffalo Chickpea dip is quick and easy to throw together and only bakes for about 25 minutes. It’s a delicious chicken-free version of buffalo chicken dip that tastes almost identical. This cheesy vegetarian dip is great with crackers, veggies, or chips. Serve as a side dish, appetizer, or snack.
We’re getting to the part of the year where it’s totally appropriate to eat chips and dip and call it a meal! This Vegetarian Buffalo Chickpea Dip is hearty and comforting and will definitely fill you up. My husband told me that this recipe is one of the best I’ve ever made, which means that it gets its game-day approval from a meat-eater (not that it needs that!).
Why You’ll Love This Cheesy Buffalo Chickpea Dip
- It’s cheesy and delicious – I’ll admit, this buffalo chickpea dip isn’t exactly a “healthy” recipe, but it’s super comforting and delicious. Sharp cheddar cheese and cream cheese are mixed into the dip, and melty cheese is on top.
- It’s quick to throw together – This flavorful dip only takes about 10 minutes to prepare and about 25 minutes in the oven. It can also be prepared ahead of time and warmed in the oven just before serving.
- Everyone will love this dip – This hearty vegetarian buffalo chickpea dip is great to bring to parties because both vegetarians and meat eaters will eat it up. Use a mild buffalo sauce, and kids can enjoy it, too.
Vegetarian Buffalo Chickpea Dip Recipe Ingredients
- Chickpeas – I used three cans of chickpeas for this dip recipe. You can also use home-cooked chickpeas if you have them on hand. You could substitute white beans for chickpeas if needed, but I find they have a stronger flavor than chickpeas.
- Cream Cheese – I used one block of softened, regular cream cheese. You could also use a vegan cream cheese substitute; there are some pretty good ones out there.
- Cheddar Cheese – I used shredded sharp cheddar cheese because I like the extra flavor it adds. However, you can use any kind of cheese you like.
- Mayonnaise – You can use regular mayo, vegan mayonnaise, or plain Greek yogurt.
- Buffalo Sauce – You can use buffalo or hot sauce, such as Frank’s Red Hot. I really like to use Sweet Baby Ray’s brand Buffalo Sauce. They have regular and mild versions. I like to make my dip pretty mild in flavor, but you can make yours as spicy as you like.
- Spices – I like adding garlic and onion powder for extra flavor. Feel free to add extra garlic if you like.
- Salt and Black Pepper
- I serve this Buffalo Chickpea Dip with crackers, chips, and veggies.
How To Make Buffalo Chickpea Dip
- Pre-heat oven to 425 degrees F. Set out an 8-inch baking dish or a similar-sized baking dish. Add rinsed and drained chickpeas to a large bowl and lightly mash with a potato masher, or fork. Next, add in the softened cream cheese, 1 1/2 cups of shredded cheese, mayonnaise, wing sauce, spices, and salt and pepper.
- Mix well until ingredients are completely combined. Add buffalo chickpea mixture to your baking dish and use a spatula to smooth out the surface. Sprinkle the remaining 1/2 cup of shredded cheese on top and spread out in an even layer.
- Place chickpea dip in the preheated oven and bake until cheese is melted and dip is bubbly, 20-25 minutes. Remove from the oven and allow the dip to cool for a few minutes. Garnish with thinly sliced green onion and serve right out of the baking dish, if desired. Dip is great enjoyed with chips, crackers, or veggies.
How To Make Vegan Buffalo Chickpea Dip
If you’re hoping to make this Buffalo Chickpea dip vegan, here are a few suggestions!
- Replace the dairy cream cheese with a vegan cream cheese substitute. I know that Trader Joe’s has an affordable one, and these days, there are usually at least one or two at most grocery stores. You could also use a tofu ricotta mixture or anything else that has a similar taste and texture to cream cheese.
- The cheese can be replaced by a vegan shredded cheddar cheese alternative. Again, these days there are usually quite a few brands of vegan cheese at grocery stores.
- Use a vegan mayonnaise or dairy-free plain yogurt in place of the mayo.
How To Serve This Cheesy Buffalo Chickpea Dip
- Dip/Appetizer – I enjoy this recipe most often as a dip or appetizer. I like to serve with crackers, tortilla chips and veggies. You could also warm up some pita and use that as a dipper.
- Tacos – I love adding some of this dip to a corn tortilla and warming it until slightly crispy. Dip in ranch if you like!
- Wraps – Add a few scoops of chickpea dip to a wrap, along with some veggies, and enjoy for lunch or dinner.
- Salads – Add a spoonful of buffalo chickpea dip to the top of a crunchy ranch salad for a filling and flavorful lunch.
Recipe Frequently Asked Questions
- Is this buffalo chickpea dip gluten-free? Yes, just make sure to serve with gluten-free crackers, if needed.
- Can this dip be made ahead of time? Yes, this dip can be completely assembled ahead of time and then placed in the oven just before serving. If stored in an air-tight container, you can make this dip about 2 days ahead, if needed.
- How should the dip be reheated? This chickpea dip can be reheated in the microwave or in the oven in an oven-safe container.
- Does this dip need to be served hot? This dip can be served hot, room temperature or even cold, if desired.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Easy Chickpea Recipes?
Teriyaki Stir Fry with Broccoli and Chickpeas
Quick and Easy Chickpea Curry with Kale
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Vegetarian Buffalo Chickpea Dip
- Total Time: 35 minutes
- Yield: 8-10 1x
- Diet: Vegetarian
Description
This Vegetarian Buffalo Chickpea dip is quick and easy to throw together and only bakes for about 25 minutes. This dip is a delicious chicken-free version of buffalo chicken dip that tastes almost identical! This cheesy vegetarian dip is great enjoyed with crackers, veggies or chips. Serve as a side dish, appetizer or snack.
Ingredients
Scale
- 3 cans chickpeas, drained and rinsed
- 1 (8 oz) block cream cheese, softened at room temperature
- 1/4 cup mayonnaise, or plain greek yogurt
- 2 cups shredded sharp cheddar cheese, divided
- 3/4 cup – 1 cup wing sauce or hot sauce*
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Thinly sliced green onion
- Serve with crackers, chips and veggies
Instructions
- Pre-heat oven to 425 degrees F. Set out an 8 inch baking dish, or similar sized baking dish. Add rinsed and drained chickpeas to a large bowl and lightly mash with a potato masher, or fork. Next, add in the softened cream cheese, 1 1/2 cups of the shredded cheese, mayonnaise, wing sauce, spices and salt and pepper.
- Mix well until ingredients are completely combined. Add buffalo chickpea mixture to your baking dish and use a spatula to smooth out the surface. Sprinkle the remaining 1/2 cup of shredded cheese on top and spread out in an even layer.
- Place chickpea dip into the pre-heated oven and bake until cheese is melted and dip is bubbly, 20-25 minutes. Remove from the oven and allow dip to cool for a few minutes. Garnish with thinly sliced green onion and serve right out of the baking dish, if desired. Dip is great enjoyed with chips, crackers or veggies.
Notes
*You can make this dip as spicy as you like, depending on what kind of wing sauce you use. I prefer to use Sweet Baby Ray’s Wing Sauce, they have a regular and a mild flavor. Or, you can use a hot sauce, such as Frank’s Red Hot.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dip, Vegetarian
- Method: Oven
- Cuisine: American
Have you made this in a slow cooker?
Hi Christa, I have not made this recipe in a slow cooker and unfortunately don’t have much experience using a slow cooker. But, I am sure it would work great in one and would be easy to make if you’re familiar using your slow cooker. I hope that helps!