This White Bean Buffalo Dip is spicy and creamy with an authentic buffalo dip flavor. Cannellini beans replace chicken in this easy vegetarian appetizer that’s ready in just 30 minutes. It’s perfect for sharing at your next potluck party!
Buffalo dip is a staple at potlucks, cookouts, and game-day parties. It’s usually the first appetizer to disappear, happily scarfed down by friends and family.
When I was a vegetarian, it was one of the few dishes I truly missed and craved. So, tired of feeling left out of the deliciousness at every party, I came up with this vegetarian version.
This white bean buffalo dip recipe uses cannellini beans to replace the shredded chicken found in classic buffalo chicken dip. The rest of the recipe closely follows the original to give this dip its authentic buffalo flavor.
Today, I’m walking you through how to make the best white bean buffalo dip, including which ingredients to use, tips that guarantee it turns out right the first time, and some of my favorite dippers to serve with this easy vegetarian dip recipe.
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Why You'll Love This Recipe
- Authentic Flavor- This vegetarian white bean buffalo dip tastes just like buffalo chicken dip without the chicken!
- Vegetarian- White beans are the perfect vegetarian substitute for chicken in this classic dip recipe.
- Easy to Make- Made with only 5 ingredients, simply mix and bake your way to a delicious vegetarian buffalo dip everyone will devour.
- Ready in 30 Minutes- This easy appetizer is ready in just 30 minutes - perfect for a last-minute gathering!
- Perfect for Sharing- Buffalo dip is practically a requirement at any cookout, potluck, or football party. And this spicy white bean buffalo dip is the perfect alternative for your vegetarian friends and family.
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Cannellini Beans- Cannellini beans have a mild, nutty flavor that provides a neutral base for the dip, allowing the buffalo flavor to shine. When mashed or pureed, cannellini beans contribute to the dip's creamy consistency.
- Cayenne Pepper Sauce- Frank's RedHot Sauce is my preferred hot sauce, giving the dip a classic buffalo flavor.
- Cream Cheese- Set the cream cheese out at room temperature for 30-60 minutes before using so it can soften. This makes it easier to mix with the other ingredients.
- Ranch Dressing- Ranch dressing adds flavor and creaminess to this buffalo white bean dip.
- Cheddar Cheese- For better melting, consider shredding the cheddar cheese yourself rather than using pre-shredded options.
Substitutions and Variations
Here are a few ways you can customize this easy white bean buffalo dip recipe to fit your diet and taste preferences.
- Cannellini Beans- Swap cannellini beans with Great Northern beans, navy beans, chickpeas, or kidney beans.
- Cayenne Pepper Sauce- Substitute Frank's RedHot Sauce for buffalo wing sauce, Tapatío, Tabasco, Cholula, or Valentina hot sauce. Any hot sauce can be used, keeping in mind that it will alter the dip’s flavor.
- Cream Cheese- Try replacing the cream cheese with neufchâtel cheese, plain Greek yogurt, sour cream, or cottage cheese.
- Ranch Dressing- Use blue cheese dressing or one packet of ranch seasoning mixed with ½ cup of sour cream or plain Greek yogurt in place of ranch dressing.
- Cheddar Cheese- Swap cheddar cheese with crumbled blue cheese, Colby cheese, pepper jack cheese, or Monterey jack cheese.
- Gluten-Free- Most of the ingredients in this recipe are naturally gluten-free. Confirm the products you choose are gluten-free by checking individual labels.
- Vegan- Swap the cream cheese, cheddar cheese, and ranch dressing for vegan versions to make vegan buffalo dip.
- Reduced-Fat- To reduce the fat, substitute neufchâtel cheese for cream cheese and replace ranch dressing with a blend of plain non-fat Greek yogurt and ranch seasoning.
- Extra Spicy- Add fresh minced jalapeño to the dip or use a spicer hot sauce.
- Mild- For a milder spice, use only ¼ to ⅓ cup of hot sauce in the buffalo dip and include an additional ¼ cup of ranch dressing.
Here are some notes on any special equipment I used to make this recipe.
- Cast Iron Skillet- I love baking this white bean buffalo dip in my 10-inch cast iron skillet. It ensures even heating and adds a nice touch to the presentation.
- Casserole Dish- If you don't have a cast iron skillet, an 8x8-inch casserole dish can be used as a suitable alternative.
How to Make White Bean Buffalo Dip
Here is how to make spicy buffalo bean dip.
Step 1: Preheat oven. Preheat your oven to 350°F.
Step 2: Mash the beans. In a large mixing bowl, mash half of the cannellini beans until they reach a finely mashed, almost paste-like consistency. You can use a fork, potato masher, or the back of a wooden spoon.
Step 3: Mix the dip ingredients. Add the remaining beans, softened cream cheese, Frank's RedHot Sauce, ranch dressing, and ½ cup of shredded cheddar cheese to the bowl. Stir everything together until well combined, using a fork or rubber spatula to mash and incorporate the cream cheese thoroughly.
Step 4: Transfer to baking dish. Pour the mixture into an ungreased cast-iron skillet or casserole dish. Top the dip with the remaining ½ cup of shredded cheddar cheese.
Step 5: Bake the dip. Bake for 20-25 minutes or until the dip is bubbling and golden brown.
Step 6: Serve and enjoy. Allow the dip to cool for a few minutes before serving. Top with additional hot sauce, chopped green onions, parsley, or any desired garnishes. Pair with your favorite dippers like tortilla chips, pita bread, or vegetable sticks. Enjoy!
How to Use Up Leftovers
If you find yourself with leftover white bean buffalo dip, try repurposing it in these fun and delicious ways:
Storage and Reheating
How to Store
- Room Temperature- If serving this dip at a party, remember that it should only be kept at room temperature for a maximum of 2 hours.
- Refrigerator- Store leftover white bean buffalo dip in an airtight container in the refrigerator for 3-4 days.
- Freezer- For longer storage, freeze leftover buffalo dip in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
How to Reheat
- Oven- Preheat oven to 350°F. Transfer leftover dip to a casserole dish or cast-iron skillet. Bake for 15-20 minutes or until bubbling and warmed through.
- Microwave- Transfer a serving of buffalo bean dip to a microwave-safe container. Heat on high power for one minute. Stir and continue heating in 30-second intervals until fully warmed through.
- Stovetop- Warm the buffalo dip in a small saucepan over medium-low heat, stirring occasionally, until heated through.
This white bean buffalo dip with cream cheese is the perfect make-ahead party appetizer.
Simply mix the dip and store it in an airtight container in the refrigerator for up to 2 days before serving. Then, when it’s party time, transfer the dip to a baking dish, top with cheese, heat, and serve!
Frequently Asked Questions
Absolutely! Making this white bean buffalo dip in a slow cooker is perfect for a crowd-friendly option. Simply combine all ingredients in the slow cooker, mix, and heat on low for 3-4 hours or on high for 1-2 hours. I recommend doubling the recipe for larger slow cookers.
Mashing half of the beans is key for a thick, scoopable dip. Additionally, make sure the cream cheese is soft enough to be thoroughly mixed with the rest of the ingredients before baking.
To make it less spicy, reduce the amount of hot sauce and replace it with an equal amount of ranch dressing. For a spicier dip, use a spicier hot sauce or add minced jalapeño.
White Bean Buffalo Dip
- 10-inch cast iron skillet or 8x8-inch baking dish
- 1 15-ounce can cannellini beans drained and rinsed
- 8 ounces cream cheese softened
- ½ cup Frank's RedHot Sauce
- ½ cup ranch dressing
- 1 cup shredded cheddar cheese divided
- Preheat your oven to 350°F.
- In a large mixing bowl, mash half of the cannellini beans until they reach a finely mashed, almost paste-like consistency. You can use a fork, potato masher, or the back of a wooden spoon.1 15-ounce can cannellini beans
- Add the remaining beans, softened cream cheese, Frank's RedHot Sauce, ranch dressing, and ½ cup of shredded cheddar cheese to the bowl. Stir everything together until well combined, using a fork or rubber spatula to mash and incorporate the cream cheese thoroughly.1 15-ounce can cannellini beans, 8 ounces cream cheese, ½ cup Frank's RedHot Sauce, ½ cup ranch dressing, 1 cup shredded cheddar cheese
- Pour the mixture into an ungreased cast-iron skillet or casserole dish. Top the dip with the remaining ½ cup of shredded cheddar cheese.1 cup shredded cheddar cheese
- Bake for 20-25 minutes or until the dip is bubbling and golden brown.
- Allow the dip to cool for a few minutes before serving. Top with additional hot sauce, chopped green onions, parsley, or any desired garnishes. Pair with your favorite dippers like tortilla chips, pita bread, or vegetable sticks. Enjoy!
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.