Larissa jokes that I don’t have taste buds because I like everything so spicy that I’ve burned them off. She’s not wrong (about my fondness for spicy food)—mild just doesn’t cut it for me, especially when I’m making party snacks.
This vegetarian buffalo dip is packed with that hot-and-tangy punch I love, with a creamy base that keeps you coming back for another bite. It’s great for game day, a potluck, or just a weekend at home binge-watching your favorite shows.
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What Makes This Vegetarian Buffalo Dip Recipe Special
This vegetarian dip is pure comfort food with a kick. It’s rich and creamy thanks to a blend of cream cheese, shredded cheddar, and white beans, but with that unmistakable buffalo-style heat from Frank’s® RedHot® Original Hot Sauce. There’s no meat in this recipe—just pure flavor.
Bonus: it’s totally customizable. Want to make it vegan? We’ve got easy swaps for you. Looking to sneak in a little extra protein? Replace the white beans with chickpeas.
It’s perfect for:
- game day snacks (Super Bowl, anyone?)
- potluck parties
- veggie-friendly tailgates
- movie night dips with tortilla chips or pita
Ingredients
- olive oil
- onion
- garlic
- white beans (like great northern beans)
- cream cheese (vegan or regular)
- sour cream or Greek yogurt (vegan or regular)
- Frank’s Red Hot Buffalo Sauce or your favorite Buffalo Sauce
- garlic powder
- onion powder
- cayenne pepper (optional)
- shredded cheddar or Mexican blend cheese (vegan or regular)
- green onions
- Optional toppings: vegan blue cheese crumbles, ranch dressing, chopped artichoke hearts, extra shredded cheddar, nutritional yeast
How to make vegetarian buffalo dip
- Preheat oven to 375°F. Lightly grease a small casserole dish or ovenproof baking dish with nonstick spray.
- Heat olive oil in a skillet over medium heat. Add onion and sauté until softened, about 5 minutes.
- Add garlic and continue cooking for 30 more seconds, stirring constantly, until fragrant.
- In a food processor or
blender , combine the sautéed onion/garlic, white beans, cream cheese, sour cream or Greek yogurt, hot sauce, garlic powder, onion powder, and cayenne. Blend until mostly smooth. - Transfer the mixture to a bowl and stir in 1/2 cup of the shredded cheddar and 2 tablespoons green onion.
- Spread the dip mixture evenly into the prepared baking dish. Top with remaining 1/4 cup shredded cheddar.
- Bake for 20–25 minutes or until the dip is hot and bubbly with a melty cheese top.
- Remove from oven and let cool slightly before topping with more green onions or blue cheese crumbles, if using.
- Serve warm with tortilla chips, pita chips, celery sticks, or crusty bread.
Why This Dish Works
This dip is the perfect combo of spicy, creamy, and addictive. The white beans give it a smooth texture and a sneaky boost of
And with vegan swaps, it’s totally crowd-friendly, even for dairy-free or plant-based eaters.
Variations to Try
Make It Vegan It’s so easy to make this vegetarian buffalo dip vegan-friendly. Just use vegan cream cheese, vegan sour cream, and vegan shredded cheese. (Try a cheddar and mozzarella blend for great meltiness.)
Chickpea Twist Sub white beans with canned protein-packed chickpeas for a heartier texture.
Buffalo Cauliflower Dip Add 1 cup roasted cauliflower florets before blending for extra bite.
Spicier Version Add a teaspoon of chipotle powder or smoked paprika.
No-Bake Version Heat everything on the stovetop or in a slow cooker and skip the oven.
Tips to Keep It Fresh
Make-Ahead Friendly Prep the dip up to 2 days in advance. Cover and refrigerate until ready to bake.
Reheat Warm leftovers in the oven at 350°F or microwave in short bursts, stirring halfway.
Storage Keep in an airtight container in the fridge for up to 4 days. (It won’t last that long.)
Freezer Tip Skip freezing this one—it changes the texture of the cheese and cream base.
Vegetarian Buffalo Dip (with Vegan Options!)
Equipment
- food processor or high-powered blender We use a Vitamix blender
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 1 15 oz can white beans (like great northern beans), drained and rinsed or use chickpeas
- 1/2 cup cream cheese vegan or regular
- 1/2 cup sour cream or Greek yogurt vegan or regular
- 1/3 cup Frank’s® RedHot® Original Hot Sauce or other buffalo sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper optional
- 3/4 cup shredded cheddar cheese vegan or regular
- 2 tablespoons chopped green onion plus more for garnish
- Optional toppings: vegan blue cheese crumbles, ranch dressing, chopped artichoke hearts, extra shredded cheddar
Instructions
- Preheat oven to 375°F. Lightly spray a small casserole dish or ovenproof baking dish with nonstick cooking spray.
- Heat olive oil in a skillet over medium heat. Add onion and sauté until softened, about 5 minutes.
- Add garlic and continue cooking for 30 more seconds, stirring constantly, until fragrant.
- In a food processor or blender, combine the sautéed onion and garlic, white beans, cream cheese, sour cream or Greek yogurt, hot sauce, garlic powder, onion powder, and cayenne. Blend until mostly smooth.
- Transfer mixture to a bowl and stir in 1/2 cup of the shredded cheddar and 2 tablespoons green onion.
- Spread the mixture evenly into the prepared baking dish. Top with remaining 1/4 cup shredded cheddar.
- Bake for 20–25 minutes, or until the dip is hot and bubbly with melty cheese on top.
- Let cool slightly, garnish with extra green onion or blue cheese crumbles if using, and serve with chips or veggies.
Notes
- To make it vegan: use vegan cream cheese, sour cream, and shredded cheese.
- Swap in chickpeas for a heartier version, or black beans for a deeper, earthier flavor.
- Store leftovers in the fridge for up to 4 days; reheat in oven or microwave.
This vegetarian buffalo dip brings the bold flavor you want with all the creamy, spicy comfort of a game day classic, making it a guaranteed crowd-pleaser.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
FAQ
Can I make this vegetarian buffalo dip in a slow cooker?
Yes! Combine all ingredients in a slow cooker and heat on low for 2–3 hours, stirring occasionally. It’s a great hands-off option for parties.
Is this recipe gluten-free?
Yes, as long as you double-check your cream cheese, hot sauce, and shredded cheese labels. Most versions are naturally gluten-free.
Can I use cottage cheese instead of cream cheese?
You can, but it will be a bit less creamy. Blend it well for a smoother texture, or stick with vegan cream cheese for a dairy-free version.
How spicy is this dip?
It’s got a solid kick! But you can tone it down by using less hot sauce or skipping the cayenne. For more heat, add extra or use chipotle cheddar.
What are the best dippers for this buffalo dip?
We love tortilla chips, celery sticks, cucumber rounds, pita chips, or even toasted bread slices. It’s also great in a wrap the next day!
Can I use protein-packed chickpeas instead of white beans in buffalo dip?
Yes! Chickpeas are a great swap for white beans in this dip. They add a heartier texture and a slightly nuttier flavor, but the spicy, creamy goodness still shines through.
Just be sure to blend them well—especially if you prefer a smooth dip—and add a little plant milk or extra sour cream if it feels too thick. Chickpeas also pack a little more protein and fiber, so it’s a win either way!
Can I use black beans instead of white beans in buffalo dip?
Yes, but the dip will look and taste a bit different. Black beans have a deeper, earthier flavor and a darker color, which will change the dip from the classic orange to more of a reddish-brown. It’ll still be delicious—just a little less traditional in appearance. Make sure to blend well, since black beans can be slightly firmer than white beans.
