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!
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.