Buffalo Artichoke Dip is creamy, spicy, slightly smoky and so adicting! The perfect easy dish to serve at your next party! It'll be gone before you can say "it's vegan!"
I've been feeling a bit down lately about the state of the world. Obvious changes in weather patterns, fires blazing out of control and people just going at each other for anything they can think of. Some of these big problems can just make you feel so small sometimes. It's easy to feel like you can't make a difference. Knowing that living a vegan lifestyle is the biggest way to make a difference in our world's health makes me feel a little better so I'll keep sharing my recipes and hoping that it'll help someone else find familiar foods that they love, that love them (& the planet) back! 💜
So today I'm sharing a recipe that is a twist on one of my FAVORITES. Before going vegan, I'd make a cheese and chicken laden version of this and my husband and I would eat the WHOLE THING in one sitting. 🙀 We live and we learn and we grow.
This Buffalo Artichoke Dip is a life changer. It's creamy, spicy, slightly smoky and SO YUMMY. No vegan cheeses or mock meats needed. Let's make some!
Healthy Buffalo Dip
They said it a couldn't be done, but here we are!! This dip uses all whole food plant based ingredients. It's dairy, oil and animal product free. Which just automatically makes it healthier, right?
The base is made of raw cashews and white beans. While cashews will add fat and calories, we want this dip to taste good so welcome allll cashews. The white beans also add a creaminess and bulk it up while helping to slightly reduce the calorie density (in case that's something you think about like me!).
How to make the most BOMB Buffalo Artichoke Dip
First we need to make our creamy, spicy, smoky base. It's pretty simple. Just toss all the ingredients (except for the artichokes and half the cannellini beans) into your most reliable blending device and blend blend blend until its super smooth and creamy. I use my Ninja Bullet Style Blender for the best result, just taking breaks to push down the side till creamy and delicious.
Next comes our chicken swap ⬇
Who knew that artichoke hearts would be the perfect swap in a chicken based dip? I did. I knew. 😂 I love using artichoke hearts here because they add just a bit of texture contrast we want in a dip this style, but they also add a nice tangy twist of flavor. It's lovely.
Toss the artichoke hearts and the other half of your beans into your sauce and pulse just a few times to coarsely chop. You want this dip chunky. 😍
How to eat it
Now, I know you don't need instructions on how to go to town on a good buffalo dip. But just let me say. Don't limit yourself to social norms here. While its delish just layered onto crackers, celery, any cut veggies really, don't stop there.
Toss it into a calzone, top pizza, make a panini, use as a sauce over pasta! The limit does not exist and PLEASE TELL ME how you've enjoyed this because I NEED TO KNOW.
How to store it
Making it ahead of time?? Simply make the dip and store covered in the fridge before baking until ready to eat. Remove from fridge and bake to warm just prior to serving.
Got leftovers? Store your leftovers covered in the fridge for up to 5 days. Leftovers are yummy eaten cold, but you could also warm in the oven or the microwave.
Pin it for later ⬇
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Vegan Buffalo Artichoke Dip
- 1 cup raw cashews
- 1 can cannellini beans (14 oz) drained
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- ¼ cup water
- 1 cup buffalo sauce* like Frank's
- 1 can artichoke hearts (14 oz) (in brine, not oil) drained
- Either soak cashews overnight OR bring water to a boil and soak cashews for 10-15 minutes. Drain and use.
- Pre heat oven to 375°
- To a high power blender, (I had the best results with my Ninja Bullet Style blender vs the food processor) add cashews, HALF of the drained cannellini beans, (just eyeball this. Save the other half to add in with the artichokes at the end), garlic powder, onion powder, smoked paprika, nutritional yeast, lemon juice, water and buffalo sauce.
- Blend until sauce is creamy and smooth, taking breaks and pushing down sides as needed.
- Once cream is smooth, add in remaining cannellini beans and drained artichoke hearts. Pulse 3-5 times to chop. You want these to be chunky still.
- Put dip into an oven save serving dish (8x8 works well) and bake for 20 minutes, just until hot.
- Top with sliced green onions if desired. Serve with crackers, sliced baguette, cucumber, carrot or celery slices!