This buffalo chickpea dip is a twist on the classic buffalo chicken dip, swapping in garbanzo beans for the chicken. It’s tangy, spicy, and extra cheesy, with ranch and blue cheese for creaminess and crispy fried chickpeas on top for crunch—an unforgettable game-day appetizer.
Game day snacks, upgraded.
This buffalo chickpea dip captures all the favorite buffalo wing flavors—vinegar-forward hot sauce, cool ranch, and sharp blue cheese—without any chicken. It’s creamy, cheesy, and spreadable on crackers, chips, or crostini.
Buffalo flavor is my weakness. I love buffalo chicken… without the chicken. Buffalo pizza, buffalo dip, buffalo sandwiches—the sauce, the tang, the heat—those are the things I crave. Chickpeas turn out to be the perfect plant-based base to deliver that same experience.
Why this dip works
Coarsely mashing the chickpeas preserves texture so the dip isn’t completely smooth—this contrast between creamy and slightly chunky is essential. The combination of ranch and blue cheese dressing is the secret to the unmistakable buffalo-dip flavor: even if you’re not a blue cheese fan, the dressing rounds everything out for a rich, tangy result.
After mixing, the dip is baked until melty and bubbly. You can keep it warm in a slow cooker during the game for easy, irresistible snacking. Top with crispy fried chickpeas for a crunchy finish that keeps people reaching for more.
Buffalo Chickpea Dip
Buffalo Chickpea Dip
8 to 10 or more
Ingredients
- 2 (14 ounce) cans chickpeas, drained and rinsed
- 8 ounces cream cheese, softened
- 2/3 cup buffalo wing sauce
- 1/3 cup ranch dressing
- 1/3 cup blue cheese dressing
- 1/4 cup mayonnaise
- 2 cups freshly grated sharp cheddar cheese
- 1/2 cup crumbled gorgonzola cheese
- 4 green onions, thinly sliced
- 1/3 cup chopped fresh cilantro
- 1 teaspoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Instructions
- Preheat the oven to 400°F (200°C).
- After rinsing the chickpeas, reserve 1/2 cup of them and pat them dry on paper towels; set aside for frying.
- Coarsely mash the remaining chickpeas with a fork or potato masher so the dip keeps some texture.
- In a large bowl, beat the cream cheese until smooth. Mix in the buffalo wing sauce, ranch, blue cheese dressing, and mayonnaise until combined. Fold in the mashed chickpeas. Stir in most of the cheddar, reserving a bit for the top, and half the gorgonzola.
- Stir in half of the green onions and cilantro.
- Spread the mixture into an 8- or 9-inch round baking dish. Top with the remaining cheeses.
- Bake for 25 to 30 minutes, until bubbly and warmed through.
- While the dip bakes, heat the olive oil in a skillet over medium heat. Add the reserved chickpeas, sprinkle with garlic powder and smoked paprika, and cook, stirring often, until the chickpeas are crisp and golden.
- Remove the dip from the oven and top with the remaining green onions, cilantro, and the fried chickpeas. Drizzle with extra wing sauce if desired. Serve warm with crackers, chips, crostini, carrots, or celery.
Oh my cheese.