Description

Buffalo Chickpea Dip is the healthy twist your game day spread needs! Creamy, spicy, and packed with protein from chickpeas — the perfect football season snack or party appetizer.

Ingredients

Scale

2 15-oz cans chickpeas, drained
8 oz cream cheese, room temperature
1 cup Ranch dressing
2/3 cup hot pepper sauce, such as Frank’s RedHot
1/2 tsp each garlic powder, onion powder
1/4 tsp each salt and pepper
2 cups shredded Mexican blend cheese, divided
1/2 cup chopped green onions

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Instructions

Prep: Preheat oven to 350°F (176°C). In a large bowl, slightly mash 2 15-oz cans chickpeas (drained) with a fork or potato masher (roughly half should be broken up).
To the bowl, add 8 oz cream cheese (room temp), 1 cup Ranch dressing, ⅔ cup hot pepper sauce, ½ tsp each garlic powder, onion powder, ¼ tsp each salt and pepper, and half of the cheese.
Bake: Transfer everything to a medium casserole dish and top with remaining cheese. Bake for 20-25 minutes, or until cheese is melted and bubbly.
Serve: Sprinkle with ½ cup chopped green onions and serve warm with chips, crackers, or sliced veggies!

Notes

Fridge: Store in an airtight container for up to 4 days.

Freezer: Freeze in a sealed container for up to 3 months.

Reheat: Warm in a 350°F oven for 10 minutes or microwave in 30-second bursts until heated through.

Nutrition

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: recipe
Method: oven
Cuisine: American