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This healthy vegetarian buffalo chicken dip uses chickpeas and artichokes to create an irresistibly creamy, spicy appetizer that’s lighter than the classic. Everyone who tries it raves!
Spicy, creamy buffalo chicken dip is a staple at parties where I’m from, and I used to be a purist. But on a whim, I created this vegetarian buffalo chicken dip recipe. It turned out so delicious, I love it even better than the classic way to make it!
You can also call this buffalo chickpea dip, since it uses chickpeas to replace some of the creaminess of cream cheese. I originally created this healthy dip as a game day snack for my Super Bowl party snack table, but it works as a finger food idea for any type of party. Every time I serve it, people absolutely rave!
5 Star Reader Review
⭐⭐⭐⭐⭐ “This dip was so good and so easy to make. It took hardly anytime to assemble. My guests loved it and really appreciated that it is made with healthy ingredients. I will be making this dip again and again!” -Kim
Ingredients You’ll Need
This vegetarian buffalo chicken dip recipe uses plants as a swap for the chicken and some of the cheese, though it does use a minimal amount of dairy. Originally I wanted to create a vegan buffalo chicken dip, but Alex wanted something that would be a little closer to the standard so I included minimal dairy. You can turn this into a vegan buffalo chicken dip with a few simple swaps! Here’s what you’ll need:
- Chickpeas: Canned chickpeas help to make this dip creamy and add protein.
- Artichoke hearts (canned): It might sound odd, but chopped can artichoke hearts take on a meaty texture in vegan recipes. We’ve use this trick in our vegan crab cakes and vegan spinach artichoke dip recipe and it works like a charm!
- Sour cream and cheddar cheese: This recipe uses a bit of dairy, but it’s much less than a classic buffalo chicken dip. For vegan, use plant-based cheese shreds and vegan sour cream or cashew cream.
- Franks Red Hot: Franks Red Hot sauce is the key ingredient in buffalo sauce, which is a mix of that hot sauce with butter, vinegar, and other seasonings. I have found the availability of Franks Red Hot at the grocery varies, so you can also substitute Franks buffalo sauce (or another brand) if you like.
- Garlic powder: Garlic powder adds another savory essence to this recipe.
How to Make Vegetarian Buffalo Chicken Dip
This recipe comes together in your food processor quickly and simply:
- Preheat your oven to 400°F. Combine the drained chickpeas, hot sauce, sour cream, cheddar cheese, and garlic powder in a food processor. Blend until completely smooth and creamy. This usually takes about 30-45 seconds.
- Add the artichoke hearts and pulse until they’re chopped into chunky pieces. Think of the consistency you’d want in a traditional buffalo chicken dip.
- Transfer to a small baking dish (I typically use a 6″ x 9″ dish) and bake for 15 minutes until it’s bubbling and warmed through.
Serving Suggestions
What’s the best way to serve a healthy buffalo chicken dip? Here are a few of my favorite ideas:
- To dip: I like using crackers (like homemade crackers or gluten free nut crackers), organic tortilla chips, corn chips, pita chips, or crostini. Some people like celery sticks too!
- For serving: Like a classic buffalo chicken dip, this is great as game day food, but it’s also perfect as party finger food for any gathering.
- Garnish ideas: Garnish with sliced green onions, finely chopped fresh parsley, or a few crumbles of blue cheese or feta for extra tang.
Storage and Make Ahead Tips
This vegetarian buffalo chicken is very make ahead friendly, so it’s perfect for parties. Simply blend the ingredients and refrigerate.
Before serving, bake for 15 minutes at 400°F. Leftovers store refrigerated for up to 5 days. I don’t recommend freezing this dip, as it can become grainy when reheated.
Making It Vegan
To make this into a vegan buffalo chicken dip recipe, use plant-based cheese shreds for the cheese: I like the brand Miyokos (my son is lactose intolerant so I have a lot of experience with dairy-free cheese!). You can also use vegan sour cream or make your own cashew cream to stand in for the sour cream.
Frequently Asked Questions
Absolutely! Start with ¼ cup of hot sauce if you prefer mild heat, or increase it if you like it extra spicy. You can always serve additional hot sauce on the side for those who want more kick.
Frank’s Buffalo Sauce is a great substitute, or use any buffalo-style hot sauce you prefer. Regular hot sauce won’t give you quite the same authentic buffalo flavor, but it’ll still taste good.
You’ll need 1 ½ cups of cooked chickpeas if you’re using dried. Canned is much more convenient and the texture comes out perfectly smooth!
Make sure you’re draining them really well: I actually squeeze them in a clean kitchen towel to get out excess moisture. Water-packed artichokes can hold quite a bit of liquid.
Dietary Notes
This healthy buffalo chicken dip is vegetarian and gluten-free. For vegan, see the notes above.
Vegetarian Buffalo Chicken Dip (Healthy!)
This healthy vegetarian buffalo chicken dip uses chickpeas and artichokes to create an irresistibly creamy, spicy appetizer that’s lighter than the classic. Everyone who tries it raves!
- 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
- 15 ounce can chickpeas, drained and rinsed
- ½ cup Frank’s Red Hot (or Buffalo Sauce)
- ½ cup sour cream
- ½ cup shredded cheddar cheese
- ½ 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.
Would blue cheese be a good substitution for the cheddar?
Yes, I think that would be good!
I typically use Greek yogurt for everything… is there any reason to use sour cream in this recipe? Can’t wait to try it!
So easy and quick to prepare. It would be a great addition to game day snacks. I served it with Frito dippers and they scooped perfectly. I used Franks Buffalo Hot Wings sauce and the heat was just right for us. Both my husband and I liked it and we’ll fix it again!
This dip was so good and so easy to make. It took hardly anytime to assemble. My guests loved it and really appreciated that it is made with healthy ingredients. I will be making this dip again and again. Thank you for this recipe keep up the good work!
So glad to hear this! Thank you for making it :)
Cue “this is what dreams are made of” from the Lizzie McGuire movie!! Omg Sonja this is incredible. 10/10 no notes, you nailed this dip! I made it after bedtime and am 100% regretting not making it earlier haha. I want to eat so much of it but I am so full from the lentil curry. I love a good Buffalo dip, and this one is it. Forget the chicken, the chickpeas and artichokes have created textural perfection.