Description
Enjoy this Vegetarian Buffalo Chicken Dip, a delightful blend of chickpeas and cheddar, perfect for quick snacks or gatherings. Easy to prepare, it satisfies every craving!
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.
- In a food processor, combine the drained chickpeas, Frank’s Red Hot, sour cream, cheddar cheese, and garlic powder. Blend until smooth.
- Add the drained artichoke hearts and pulse until the mixture is chunky.
- Transfer the mixture to a small baking dish (recommended size: 6” x 9”).
- Bake for 15 minutes until heated through. Garnish with thinly sliced green onions and additional hot sauce, if desired. Serve warm with crackers or celery sticks.
Notes
This dip can be made in advance and stored in the refrigerator for up to 5 days.
For a spicier version, add more buffalo sauce according to your taste.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 150
- Sugar: 1g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg