This Vegan Buffalo Chicken Dip is creamy, flavorful and utterly delicious! It’s packed with plant-based protein and easy to make without any dairy or gluten! Perfect for game day and will have you going through your favorite tortilla chips like crazy!
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Updated April 2022
Creamy Hot Buffalo Chicken Dip
Looking for a warm and cozy appetizer dip for game day? This creamy vegan buffalo chicken dip is 100% plant-based and just as tasty as the classic version you know and love.
It’s a total crowd-pleaser and has the smoothest, creamiest texture even though it’s made without any dairy, chicken or gluten. It’s packed with protein using cannellinni beans and instead of sour cream, it uses dairy-free Greek-style yogurt to make it extra creamy and tangy. Most non-vegans won’t even notice the difference and the best part is that it’s also gluten-free!
What You’ll Need
Let’s get started on this crowd-favorite snack by collecting all of its ingredients.
- Cannellini beans: You’ll need 1 can, drained and rinsed. Chickpeas will work too.
- Vegan Greek Yogurt: Adds creaminess and flavor in place of sour cream. We like Kite Hill or Forager.
- Frank’s Original Red Hot Sauce: We don’t recommend using a different hot sauce – you just won’t get that classic buffalo flavor. This one is keto, paleo, vegan and Whole30.
- Zucchini: Peeled and chopped. Optional but adds extra texture and added greens.
- Cheddar style vegan cheese: Grated. We like Violife or Treeline. You can also sub with regular if not vegan.
- Mozzarella style vegan cheese: Grated. We like Violife or Treeline. You can also sub with regular if not vegan.
- Salt & Pepper: Added to taste.
- Chopped fresh chive: For the garnish.
How to Make Vegan Buffalo Chicken Dip
This easy buffalo dip is practically effortless! It starts off in a food processor before it moves over to the oven.
- Heat Oven: Preheat the oven to 400F.
- Add the ingredients to a food processor: Add drained cannellini beans, yogurt, buffalo sauce, zucchini, ⅔ of both cheeses and black pepper to a food processor.
- Blend: Process until combined and slightly chunky. You can add 1-2 tbsp water to loosen a little if needed.
- Bake: Transfer the dip to a medium/large oval or rectangular baking dish. Top it with the remaining cheese and bake it for 15-20 minutes, or until it’s hot and bubbly and the cheese is melty.
- Garnish & Serve: Allow the dip to cool down for 10 minutes to set. Sprinkle with chopped chives and freshly cracked black pepper, then serve it with your favorite chips or veggies.
Tips for Success
Want some more advice before you tackle this gluten free buffalo dip? We’ve got you covered.
- Turn Up the Heat: Want more of that spicy goodness in your sauce? Go ahead and add in some cayenne pepper. You could also use smoked paprika if preferred.
- Make it Sweeter: If you’d like a sweeter buffalo sauce, feel free to whisk or blend in a little bit of maple syrup or use any other liquid sweetener of choice.
- Pulse According to Your Preference: If you prefer smaller chunks, blend them into the dip for longer. Do the opposite if you like larger chunks.
How to Serve Healthy Spinach Dip
You can use this vegan dip however your heart desires. Here are some solid ideas!
- Dip Tortilla or Pita Chips Into it (use gluten-free if needed)
- Spread it Onto a Toasted Baguette
- Dip Fresh Veggies Into it
- Use it as a Pizza Sauce
- Put it in a Bread Bowl (gluten-free if needed)
- Sandwich it Between Two Cucumber Slices
Storage and Reheating
Once your healthy buffalo dip has fully cooled, transfer it to an airtight container and refrigerate it. It will stay good for up to 4 days. Reheat large quantities in a 350°F oven until the dip is hot. Individual servings can be microwaved.
Can I Freeze This?
You can definitely store this dip in the freezer if you’d like. Transfer the cooled dip to a freezer-safe container, leaving at least two inches of space at the top. This extra room will allow the dip to expand as it freezes without harming the container. Enjoy frozen buffalo dip within 3 months, thawing it out in the fridge overnight before reheating it.
More Cozy Dips to Try
We’re always down to dig into a cozy homemade dip. Here are some of our favorites!
This Vegan Buffalo Chicken Dip is creamy, flavorful and utterly delicious! It's packed with plant-based protein and easy to make without any dairy or gluten! Perfect for game day and will have you going through your favorite tortilla chips like crazy!
- 1 1/2 cups cannellini beans (1 can) , rinsed and drained. Can also sub with chickpeas.
- ½ cup vegan greek-style yogurt We like Kite Hill. You can also sub with regular if not vegan.
- ¼ cup Frank's Red Hot Buffalo sauce , or preferred buffalo sauce
- 1 zucchini , peeled and chopped. Optional but adds extra texture and added greens.
- ½ cup vegan cheddar style cheese grated. We like Violife or Treeline. You can also sub with regular if not vegan.
- ½ cup vegan mozzarella style cheese grated. We like Violife or Treeline. You can also sub with regular if not vegan.
- Fine sea salt to taste
- Cracked black pepper
- 2 tbsp chopped fresh chive for garnish
- Preheat the oven to 400F.
Add the drained cannellini beans, yogurt, buffalo sauce, zucchini, ⅔ of both cheeses, salt and black pepper to a food processor.
Blend until combined and slightly chunky. You can add 1-2 tbsp water to loosen a little if needed.
Transfer the dip to a medium/large oval or rectangular baking dish. Top it with the remaining cheese and bake it for 15-20 minutes, or until it's hot and bubbly and the cheese is melty.
Allow the dip to cool and firm up for 10 minutes, then top with chopped chives and serve with favorite chips or veggies.
- To Store & Reheat: Refrigerate cooled dip in an airtight container for up to 4 days. Reheat large quantities in a 350°F oven until hot. Individual servings can be microwaved.
- To Freeze: Transfer cooled dip to a freezer-safe container, leaving at least two inches of extra space. Enjoy within 3 months, thawing in the fridge overnight before reheating.
Did you try this recipe?
Antonia -
This looks SO good! I’m sure I’d get hooked as soon as I make it haha
Francine -
I so enjoy your site and your recipes. This was delicious, thank you!
Thalia -
As a serious dip and cracker lover.. this is everything I am craving for afternoon tea right now!