Dip

The Spicy, Vegan Buffalo Dip We Can't Get Enough Of

File this under: easy, quick, and oh-so-tasty.

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June 24, 2019

We've partnered with Crunchmaster crackers—makers of deliciously baked, snack-ready crackers with a satisfying crunch—to share our favorite party-friendly dip that just so happens to be vegan: Buffalo "chicken" dip.

Whether it's the Kentucky Derby or the U.S. Open, I'll turn any big sporting event into an equally big eating event. Case in point: the Super Bowl.

Every year, I look forward to hogging my friend's signature Buffalo dip: an absurdly delicious baked cheese dip with shredded chicken and almost a full cup of Frank's Red Hot mixed in. The richness of the cream cheese and melted cheddar, with the tang and heat of the Buffalo sauce, plus a crispy cracker to scoop it all up, is nothing short of bliss.

The only problem: saving this creamy, addictively spicy dip for just once a year simply isn't enough.

Crunchmaster's Multi-Seed crackers pair perfectly with this vegan Buffalo dip (and pretty much any other dip you can think of). Photo by Bobbi Lin. Food Stylist: Samantha Seneviratne. Prop Stylist: Amanda Widis.

With the next Super Bowl still months and months away, I started looking for something that offered the same zesty burst of flavor, but was light enough to make on repeat all summer long. Bonus points would be awarded to anything that was a breeze to whip up and all-inclusive, meaning my vegan and gluten-free friends could enjoy it too.

So when I discovered a vegan Buffalo "chicken" dip recipe from AnnieCate, a longtime Food52 community member and plant-based food blogger, I knew I had to test it out. Could it really be as luscious and flavorful as the dairy-packed version?

Much to my delight, the recipe calls for just six ingredients in total, most of which (like the canned beans, tahini, Buffalo sauce, and salt) were already in my pantry or fridge. All I needed to pick up from the store was one lemon and a package of frozen artichoke hearts—a surprisingly satisfying stand-in for chicken.

Once you warm the frozen artichokes on the stove (or in the microwave), all you need to do is blitz up the rest of the ingredients in a food processor until the whole thing is smooth and creamy. Then, shred the artichokes with a fork, stir it all together, and—voilà!—a just-as-addictive Buffalo dip that doesn't miss the cheese or meat.

My first taste brought me right back to the punchy flavors of the chicken-y classic, only it was lighter and brighter—I inhaled about seven cracker's-worth before realizing I should probably share. I love this recipe straight out of the food processor and into the bowl, but you could also try baking in the oven with a bit of vegan cheddar and bread crumbs sprinkled on top, or with fresh herbs (like cilantro or parsley) or seasonings (ranch is one of my favorites) blended in. Just remember: No matter what you do, make sure to make a double batch, because just one bowl will go fast.


More Easy Vegan Dips

What's your all-time favorite dip recipe? Share it with us in the comments below!

Sometimes the best-tasting snacks are also a little better for you. In partnership with Crunchmaster crackers, we're excited to share these wholesome, easy-to-make vegan dips that are perfect for parties, in between meals, late-night bites, and beyond. No matter which dip's your favorite, every bowl is made that much better when you pair it with Crunchmaster's Multi-Seed crackers—they're crispy, flavorful, and just so happen to be gluten-free.

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The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).

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Erin Alexander is the Assistant Editor of Partner Content at Food52, covering pop culture, travel, foods of the internet, and all things #sponsored. Formerly at Men’s Journal, Men’s Fitness, Us Weekly, and Hearst, she currently lives in New York City.

1 Comment

Amy June 24, 2019
Could jarred artichoke hearts work for this as well?