Vegetarian Buffalo Chicken Dip

Vegetarian Buffalo Chicken Dip

I’ve never been a vegetarian who claims he doesn’t miss certain food. I used to love buffalo chicken dip; what’s a Superbowl party without it? This year I finally got fed up with being dip-less and decided to make my own.

Too often the impulse for making meat-free dishes is to reach for something with tofu or the name “fak’n” in front of it. Beans are a great substitute that are also cheap, tasty, and something everyone can recognize.

Vegetarian Buffalo Chicken Dip Hot Sauce

To lighten this dip up slightly you can use a reduced fat cream cheese instead of full-fat. I would avoid fat-free because the taste and texture would be off. Similarly you can swap in reduced fat cheese as well.

Vegetarian Buffalo Chicken Dip

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients(Serves 8-12 people):

  • 8oz cream cheese
  • 1/2 cup hot sauce
  • 8oz shredded cheddar or Mexican-blend cheese, divided
  • 1 15oz can white beans, rinsed and drained

Vegetarian Buffalo Chicken Dip Uncooked


  1. Preheat your oven to 350 degrees.
  2. In a large bowl, beat together the hot sauce, cream cheese, and 6 ounces(about 1 1/2 cups) of shredded until mixed.
  3. Fold in the beans, adding a little bit of water if necessary until fully incorporated.
  4. Scoop the dip into an oven-safe bowl and spread out the remaining cheese on top to cover it.
  5. Bake for 20-25 minutes until the cheese begins to brown and the center is hot.
  6. Remove from the oven and serve hot with crudité and nachos. 

Vegetarian Buffalo Chicken Dip Cooked

You will not miss the chicken; I swear it.

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30 Responses to Vegetarian Buffalo Chicken Dip
  1. BroccoliHut
    January 30, 2013 | 8:39 pm

    Love this! I just sent this to my husband to see if he’s willing to give it a go for our Superbowl celebration on Sunday. I’m betting yes 🙂

    • Wannabe Chef
      January 31, 2013 | 12:17 am

      Can I just say how crazy it is to hear “husband” when I remember back when Seth was a “gym friend”

  2. Katie
    February 3, 2013 | 12:10 pm

    Looking to make this today..have you tried putting ranch in it? I have never had the pleasure of trying buffalo chicken dip as I’ve been vegetarian long before this dip trended…But they all make it with ranch.. whatcha think? 🙂

    • Wannabe Chef
      February 3, 2013 | 12:46 pm

      I’ve never been a big fan of ranch so I’m not sure it’d be for me but I could see it being good. I’ve also seen variations with bleu cheese that sounds really interesting

      • Katie
        February 3, 2013 | 12:52 pm

        Well I will test it out and see how it goes! Thanks for the recipe!

        • Katie
          March 30, 2013 | 12:59 pm

          I did add ranch and it was delish! and a huge hit! Makin it again this weekend! Thanks again!

          • Manda
            March 7, 2014 | 11:10 am

            Katie, how much ranch did you add? I was thinking of adding some as well!

      • Lynn
        December 12, 2014 | 11:51 pm

        The Blue Cheese version without the ranch is very good, if you like blue cheese. I happen to love blue cheese, but the family doesn’t.

  3. Brian
    February 4, 2013 | 12:09 am

    Tried this tonight, and it went over rather well. I really like the taste, but I’m not a fan of the texture. I’ll have to experiment some with it. Thanks for sharing the recipe! 🙂

  4. Amanda
    February 5, 2013 | 6:10 pm

    Been stalking your blog now for months and pulled many recipes from here. So kudos for keeping it interesting and entertaining!

    This dish was a hit last night, and you’re right, never even missed the chicken.
    Any clue on the calories/fat content?

    • Wannabe Chef
      February 5, 2013 | 6:18 pm

      Roughly if you split this between 12 people or about a quarter of a cup each it would be around 150 calories most of those coming from fat.

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  15. Manda
    March 7, 2014 | 11:10 am

    This whole cooking thing is new to me, so I’m not good at problem solving. But I was looking for something that could be made in a crock pot, as its easier for me and I need to transport it and keep it warm. I’ve looked for other recipes but yours sounds the best! Any advise on how to convert this to a crock pot recipe?

  16. Katie
    March 7, 2014 | 2:29 pm


    I make this for every gathering..such a hit! I really add ranch to taste…anywhere from a fourth to half a bottle of kens buttermilk ranch…any other ranch and it doesn’t taste the same!

  17. Katie
    March 7, 2014 | 2:31 pm

    Oh..and also, I’ve started making this in the crockpot now instead! There is no change to the recipe..only diff is a smaller layer of cheese on top..then just heat until warm!

  18. Taylor Hamp
    July 10, 2014 | 2:18 pm

    Oh my gosh, thank you so much! I live in Buffalo right now (transplant from the Midwest) and I tried this dip before going pescetarian and LOVED it! My husband and I still make it using tuna instead of chicken, but I can’t wait to start making this to cut out the fish! Franks Hot Sauce is the best, I can’t believe I’ve never had this dish before moving here.

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  23. Mike
    November 27, 2015 | 1:15 pm

    Well, you should add a comment in the recipe for us bachelor cooks that “white Beans” are Great Northern, Cannellini or Navy Beans…. Would have saved me about half an hour in the grocery store trying to find a can of “White Beans”…. Other than that, very good stuff.