Baked Buffalo Bean Dip

Prep time

10 Min(s)

Total time

40 Min(s)


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!


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

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.

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