Vegetarian Buffalo Dip
Awhile back I ran across some vegetarian dip recipes that looked remarkably similar to their meat filled counterparts. I was intrigued by how you could make buffalo chicken dip, but not have chicken in it. The most popular substitution was pureed white beans, which I thought was pretty brilliant. I was curious if these dips would have an overtly bean flavor or texture, but they didn’t!
I decided to test the waters with another recipe that’s a favorite in our house since we happened to have the ingredients on hand. I had made a garlic herb spread for toasted cheese sandwiches, and decided to mash some leftover white beans we had to see if anyone could tell. It tasted really good, and one child even wanted it for her school lunch. Not sure it’s fair to the other kids to send that much garlic to school! (Tried a very similar variation awhile back in these spinach and potato quesadillas.) Back to the buffalo dip!
I consulted some recipes that were clearly for a party crowd, and reworked it to a serving size I was looking for. (I took this to our MOMS club craft night to share with the other ladies.) This recipe made about 4 cups, which was enough to share with a few ladies, and have enough to have a snack for a few days.
Mini Crockpot / Appetizer size crockpot
I found this nice Elite Gourmet 1.5 quart sized crockpot at Target.com, but since writing this post it’s become unavailable. Amazon sells it, and I love this little crockpot. I thought it was important to find a mini crockpot that had a “warm” setting and it all works quite nicely for under $20. If you’re interested in checking it out, or getting one yourself here’s the buy for the Elite Gourmet 1.5 quart crockpot link on Amazon.com. (affiliate)
- 1 8oz package cream cheese, cubed and softened
- ¼ cup Frank's Red Hot Buffalo Sauce (add more if necessary)
- ¼ cup crumbled blue cheese
- ¼ cup shredded cheddar cheese
- 1 can white Cannellini beans, drained and rinsed. Slightly puree or mash with stick blender if desired.
- 1 tablespoon mayo
- Dash of pepper
- Dash of garlic powder
- Small/dip sized crockpot
- Nonstick spray
- Mix the above ingredients in a small mixing bowl. Break up the cream cheese as best you can.
- Spray small crockpot with nonstick spray
- Add mixed ingredients and cook on low for about 1 hour. Check and stir every 15-20 minutes.
- Increase the amount of hot sauce for extra heat.
- Serve with carrots, celery, tortilla chips etc.
- *In a pinch, you could cook this over the stove top and serve warm. Reheats well in microwave.
https://www.thesugarpixie.net/2016/10/23/vegetarian-buffalo-dip/https://www.thesugarpixie.net/wp-content/uploads/2016/10/vegetarian_buffalodip.jpghttps://www.thesugarpixie.net/wp-content/uploads/2016/10/vegetarian_buffalodip-150x150.jpgRecipesappetizer,blue cheese,buffalo sauce,cream cheese,dipAwhile back I ran across some vegetarian dip recipes that looked remarkably similar to their meat filled counterparts. I was intrigued by how you could make buffalo chicken dip, but not have chicken in it. The most popular substitution was pureed white beans, which I thought was pretty brilliant....thesugarpixie firstname.lastname@example.orgAdministratorThe Sugar Pixie