Make Ahead

Vegan Buffalo Chicken Dip

January 22, 2017
Photo by Bobbi Lin
Author Notes

This fully vegan buffalo chicken dip is not just hummus with spicy sauce mixed in. You'll love the spot-on texture (and flavor) of this simple recipe. —AnnieCate

Test Kitchen Notes

This recipe is featured in a story sponsored by Crunchmaster crackers. —The Editors

  • Prep time 5 minutes
  • Cook time 5 minutes
  • Makes 1 bowl
Ingredients
  • 1 (12-ounce) package of frozen artichoke hearts, thawed and cooked according to package instructions
  • 1 (15-ounce) can Great Northern beans, drained and rinsed
  • 6 tablespoons Buffalo sauce
  • 2 tablespoons tahini
  • 1 1/2 teaspoons lemon juice
  • 1 pinch salt, plus more to taste
In This Recipe
Directions
  1. Once the artichoke hearts are thawed and cooked, place them into a clean kitchen cloth or towel. Gather up the ends of the cloth and squeeze out all the extra liquid; discard liquid. Shred the artichoke hearts with a fork.
  2. Puree together the beans, Buffalo sauce, tahini, lemon juice, and salt until smooth and creamy.
  3. Stir the artichoke hearts into the Buffalo mix.
  4. Get the crackers out and go to town.

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