Vegetarian Buffalo Dip
I was at a potluck sort of thing several weeks ago when I saw a little sign that said "Chickenless Buffalo Chicken Dip." I had to try it. Obviously.
And so did everyone else, apparently.
When I returned for a second share a few minutes later, it had been pillaged. COMPLETELY destroyed. It was gone, gone, gone.
It was unfortunate, really, not only because I wanted more, but also because I wanted to pay more attention to what was in it. I had no idea who had made it and no way of finding out, but I WANTED MORE.
It took me a few tries, but I think I figured it out. HUZZAH.
So this is a Buffalo Dip that is lacking in the chicken department, but don't let that deter you. It is seriously SO good. If you squint your eyes and focus on what isn't in it, you can pretend that you're leaving the chicken out so that it's "healthy." Just go with me on that.
Vegetarian Buffalo Dip
2 8-oz packages cream cheese, softened
1 cup Frank's Red Hot Buffalo Sauce
1/2 cup crumbled bleu cheese
2 cups shredded cheddar cheese
1 can white navy beans, drained and rinsed
1. Bust out the crock pot. The little one. You're making a dip that you're going to share. Maybe.
2. In a medium mixing bowl, combine the cream cheese and buffalo sauce. There's no need to beat it until it's completely blended -- you just want to break up the cream cheese into chunks.
3. Fold in the cheeses and white beans.
4. Put everything in a crockpot and turn the heat on low. Stir occasionally. The Vegetarian Buffalo Dip is ready when the cheese melts (only about 20 minutes) and will hold just fine for hours. Seriously. Hours. I made it at 11:00 this morning and the last of it was consumed at about 7:00.
5. Serve with tortilla chips or whatever floats your boat.
Recipe
Reader Comments (3)
Sounds great with the beans, and quicker than having to cook and shred chicken. I will definitely try this version.
Oh yeah! Now I know what I'm going to do with that can of beans in the pantry! YUM
i really liked your buffalo chickenless dip. surprised myself that i did! it was a tad to hot for my tastes, but that is all me and not the recipe. i'd probably just ease up on frank when i try this. but here is the question...i like the cold cream cheese - chicken - frank dip. think i could get away with making this cold?