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
Scale
- 15 ounce can chickpeas, drained and rinsed
- 1/2 cup Frank’s Red Hot (or Buffalo Sauce)
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/2 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.