Buffalo Chickpea Dip is creamy, spicy, and incredibly easy to make. This 10 minute dip is a classic spin on the famous Trader Joe's Buffalo Chicken Dip and the perfect party appetizer or game day snack. Our buffalo chickpea dip is vegetarian and can easily be made vegan as well.
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Why You'll Love This Buffalo Chickpea Dip
- It's super creamy and spicy but has texture from the ground chickpeas. If you're a lover of all things buffalo spice, you're going to absolutely love it!
- It can be made completely vegan if desired
- It only takes 20 minutes to make. Yes! From start to finish you'll have this appetizer on the table ready for your gathering in 20 minutes flat.
- Only 5 key ingredients! It only takes a few ingredients plus some pantry staples like onion powder and garlic powder to make this crowd pleasing appetizer.
Ingredients You Need
A full list of ingredients in included in the recipe card below. Here are main ingredients and suggested substitutions if desired.
- Chickpeas. You'll need one can of chickpeas to make this delicious buffalo dip. It's important to rinse and dry them before processing them. I recommend using canned chickpeas to speed up the preparation, but you can use dry chickpeas with a bit more prep.
- Buffalo Sauce. A key ingredient to bringing the spice to this addicting dip. I use Primal Kitchen Buffalo Sauce because I love that it doesn't have any added sugars and is vegan.
- Sour Cream. I recommend using full fat and avoiding a low fat sour cream to provide the perfect tang to the dip. You can substitute for vegan sour cream if you want to convert the recipe to vegan buffalo chickpea dip. I like using the VioLife Vegan sour cream.
- Cream Cheese. This adds a delicious creamy texture to the dip. Pick whichever brand you like. You can substitute with vegan cream cheese such as ViolLife cream cheese.
- Cheddar Cheese. We'll use grated cheese in our dip. Again, substitute for a vegan option if desired.
- Spices listed in recipe card to add flavor.
Step-by-Step Instructions
You'll find full instructions how to make buffalo chickpea dip in the recipe card below. Here are the basic steps to make this incredibly easy and delicious dip.
Begin by rinsing and drying the chickpeas thoroughly. I use a tea towel to dry the chickpeas.
Place the chickpeas, sour cream, cream cheese, buffalo sauce and spices into a food processor or blender.
Blend until chickpeas are mostly ground but still have a ''chunky'' appearance. (yuck, that sounds gross, but I promise it's better to have some halved or full chickpeas for the texture)
Fold in your grated cheese. Refrigerate or serve right away.
If you would like to serve warm buffalo chickpea dip, transfer your dip to an oven safe bowl and sprinkle extra cheese on the top. Bake for 15 minutes at 350 degrees F or until cheese on top is melted.
Make Ahead & Storage
You can make this buffalo dip ahead of time and store it in the refrigerator for up to 3 days in an airtight container. If you plan to eat this dip cold, serve right from the fridge. If you plan to heat it up and serve it warm, bring it out of the fridge about 1 hour before you want to bake it and rest on the kitchen counter. Sprinkle your cheese on top, bake and enjoy.
Store this dip in an airtight container for up to 3 days in the fridge.
FAQ
You can. Substitute the cream cheese, sour cream and cheese for vegan alternatives.
Absolutely. You can place the dip in the oven for 15 minutes at 350 degrees F. I recommend sprinkling extra cheddar cheese on the top so it becomes melty.
Absoluteley. You can increase the amount of buffalo sauce you use and you an even add some cayenne pepper if you want it even more spicy!
What to Serve Buffalo Dip With
Vegetables like carrots, cucumbers, celery, cauliflower and broccoli
Crackers, pretzels, tortilla chips.
More Appetizers You'll Love
Marshmallow Cream Cheese Dip for Fruit
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Buffalo Chickpea Dip
Ingredients
- 1 can 15.5 oz Chickpeas
- ⅓ cup buffalo sauce
- 3 tablespoon sour cream
- 1 tablespoon cream cheese
- ¼ teaspoon ground onion powder
- ¼ teaspoon ground garlic powder
- ¼ teaspoon parsley flakes
- ¼ teaspoon salt
- ⅔ cups grated cheddar cheese
Instructions
- Rinse and thoroughly dry chick peas.
- Place sour cream, cream cheese, buffalo sauce and spices into the food processor. Blend until mixed but still some full chickpeas are left.
- Fold in grated cheese. Transfer to a bowl and top with more cheese and buffalo sauce if desired.
Heather says
Such a great and filling recipe.