This vegetarian cheesy white bean buffalo dip is a creamy, spicy, and irresistibly cheesy appetizer that satisfies everyone at the table—meat lovers included. Made with hearty white beans, buffalo sauce, and gooey melted cheese, it delivers that classic buffalo flavor in a meatless form that’s just as bold and delicious. Whether I’m bringing it to game day or just snacking with friends, this dip always disappears fast.
Why You’ll Love This Recipe
I love this recipe because it’s hearty enough to be a full-on party pleaser but still totally vegetarian. The white beans add creaminess and protein, making the dip feel substantial and rich, while the buffalo sauce brings that signature heat. Plus, it comes together quickly and bakes into bubbling, golden perfection—ideal for scooping up with chips, bread, or veggies.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Canned white beans (like cannellini or great northern, drained and rinsed)
- Cream cheese (softened)
- Sour cream or plain Greek yogurt
- Shredded cheddar cheese
- Mozzarella cheese (for meltiness)
- Buffalo hot sauce
- Garlic powder
- Onion powder
- Salt and pepper
- Optional: green onions or blue cheese crumbles for topping
Directions
- I preheat the oven to 375°F (190°C).
- In a food processor or blender, I blend the white beans, cream cheese, sour cream, garlic powder, onion powder, and a pinch of salt and pepper until smooth.
- I stir in the buffalo sauce, half of the cheddar, and half of the mozzarella by hand.
- I transfer the mixture to a small baking dish or cast iron skillet and top with the remaining cheese.
- I bake for 20–25 minutes, until hot and bubbly with lightly browned edges.
- I finish with green onions or blue cheese crumbles if I’m using them, and serve it hot with tortilla chips, pita wedges, or celery sticks.
Servings and Timing
This recipe makes about 6–8 appetizer servings. It takes about 10 minutes to prep and 20–25 minutes to bake, so I can have it ready in under 40 minutes.
Variations
- I sometimes add diced jalapeños or hot sauce for extra spice.
- For a vegan version, I use plant-based cream cheese, cheese, and yogurt.
- Mixing in chopped roasted cauliflower gives it even more texture and bulk.
- A swirl of ranch or blue cheese dressing on top before baking adds an extra flavor punch.
Storage/Reheating
Leftovers can be stored in an airtight container in the fridge for up to 3 days. I reheat it in the oven or microwave until warm and gooey again. It also makes an awesome sandwich spread or wrap filler the next day.
FAQs
Can I make this dip ahead of time?
Yes! I assemble everything in the baking dish and keep it covered in the fridge until I’m ready to bake. I just add a few extra minutes to the baking time if it’s cold.
What kind of white beans work best?
I usually go with cannellini or great northern beans because they’re creamy and mild, but navy beans work great too.
Can I make this in a slow cooker?
Definitely. I combine everything and cook on low for 1–2 hours, stirring occasionally, then keep it on warm for serving.
What should I serve with it?
Tortilla chips, celery sticks, sliced cucumbers, toasted baguette slices, or even soft pretzels are perfect dippers.
Is it spicy?
The heat level depends on the buffalo sauce I use. I go with a mild version if I’m serving a crowd, and add extra hot sauce if I want more kick.
Conclusion
This vegetarian cheesy white bean buffalo dip is a total winner—creamy, spicy, cheesy, and completely satisfying. It’s easy to make, packed with flavor, and guaranteed to be the star of any snack table. Whether I’m feeding vegetarians or just skipping the meat for the night, this dip proves you don’t need chicken to crush a buffalo craving.
Print
Vegetarian Cheesy White Bean Buffalo Dip All Will Love
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6–8 appetizer servings
- Category: Appetizer, Dip
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Vegetarian cheesy white bean buffalo dip is a spicy, creamy, and crowd-pleasing appetizer that’s perfect for game day or any gathering. With bold buffalo flavor, melty cheese, and protein-packed white beans, this easy vegetarian dip satisfies everyone—no meat required!
Ingredients
- 1 can white beans (cannellini or great northern), drained and rinsed
- 4 oz cream cheese, softened
- ¼ cup sour cream or plain Greek yogurt
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼–⅓ cup buffalo hot sauce (adjust to taste)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- Optional toppings: chopped green onions, blue cheese crumbles
Instructions
- Preheat oven to 375°F (190°C).
- In a food processor, blend white beans, cream cheese, sour cream, garlic powder, onion powder, salt, and pepper until smooth.
- Stir in buffalo sauce, half of the cheddar, and half of the mozzarella.
- Spread the mixture into a greased baking dish or cast iron skillet.
- Top with remaining cheeses and bake for 20–25 minutes until bubbly and golden.
- Garnish with green onions or blue cheese, and serve hot with chips, bread, or veggies.
Notes
- Adjust spice level by using mild or hot buffalo sauce.
- Vegan swaps: use dairy-free cream cheese, yogurt, and cheese.
- Add chopped roasted cauliflower for extra texture.
- Great served with pita chips, celery sticks, or baguette slices.
- Can also be made in a slow cooker on low for 1–2 hours.
