Creamy Buffalo Chickpea Dip (Vegetarian)

Creamy Buffalo Chickpea Dip (Vegetarian)

from liveeatlearn.com
30 min
12 servings

This vegetarian Buffalo Chicken Dip uses shredded oyster mushrooms to recreate the tailgate favorite dip!

Ingredients

  • 2 15-oz cans chickpeas (drained, 425 g cans)
  • 8 oz cream cheese (room temperature, 225 g)
  • 1 cup Ranch dressing (225 mL)
  • ⅔ cup hot pepper sauce (such as Frank's RedHot)
  • ½ tsp each garlic powder, onion powder
  • ¼ tsp each salt and pepper
  • 2 cups shredded Mexican blend cheese (divided)
  • ½ cup chopped green onions

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    Serve: Sprinkle with ½ cup chopped green onions and serve warm with chips, crackers, or sliced veggies!