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A cast iron skillet filled with white bean buffalo dip. The dip is garnished with additional hot sauce and fresh parsley. There is a white cloth napkin next to the skillet.
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5 from 3 votes

White Bean Buffalo Dip

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!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 258kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 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

Instructions

  • 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!

Video

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 258kcal | Carbohydrates: 10g | Protein: 8g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 8g | Cholesterol: 45mg | Sodium: 1025mg | Potassium: 272mg | Fiber: 2g | Sugar: 2g | Calcium: 173mg | Iron: 1.2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.