Baked Buffalo Bean Dip

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Prep time

10 Min(s)

Total time

40 Min(s)

Yields

10 servings

There’s no chicken needed in this easy vegetarian buffalo dip! The protein-packed white beans, cheeses and buffalo sauce are combined and baked to perfection in this tasty appetizer. Simply serve with tortilla chips, celery or carrots and enjoy!

Ingredients

2 (15.5 ounce) cans Michigan White Beans, drained and rinsed, or 3-1/2 cups cooked dry beans
4 ounces light cream cheese
1/2 cup plain Greek yogurt
2/3 cup buffalo sauce
3/4 cup shredded pepperjack cheese
3/4 cup shredded mozzarella cheese
2 green onions, sliced
1/4 cup chopped cilantro
Carrot sticks, for serving
Celery sticks, for serving
Tortilla chips, for serving

Featured Bean

Michigan Navy, Great Northern, or White Kidney

Cooking Instructions

  1. Preheat oven to 375°F. Grease a large pie plate or an 8×8-inch pan with cooking spray and set aside.
  2. In a food processor, add one can of the beans with the cream cheese, Greek yogurt, and buffalo sauce; process until smooth. Pour into prepared baking dish.
  3. Stir in the remaining white beans, 1/2 cup of pepperjack cheese, and 1/2 cup of the mozzarella cheese.
  4. Sprinkle with the remaining shredded cheeses and bake for 25-30 minutes or until bubbly hot and golden brown. Top with green onion and cilantro.
  5. Serve with fresh vegetables and tortilla chips.

Recipe by: Chef Amanda Leatherman

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