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!
Cannellini Beans | Greek Yogurt Frank's Buffalo Sauce | Zucchini Vegan Cheddar Cheese | Salt Vegan Mozzarella Cheese Pepper | Fresh Chives
Preheat the oven to 400°F. Add the cannellini beans, yogurt, buffalo sauce, zucchini, both cheeses, salt, and 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 to a baking dish and top with remaining cheese. Bake for 15-20 minutes until hot and bubbly and the cheese is melty.
Allow the dip to cool for 10 minutes. Top with chives and serve with chips and veggies. ENJOY!