Make Ahead

Vegan Buffalo Chicken Dip

January 22, 2017
0 Ratings
Photo by Bobbi Lin
  • Prep time 5 minutes
  • Cook time 5 minutes
  • Makes 1 bowl
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Terry
  • western alyssa
    western alyssa

2 Reviews

Terry June 24, 2019
What is Buffalo sauce? When I look it is it has butter and Worcester sauce so not vegan. Thanks.
western A. June 25, 2019
I think the writer means use a hot sauce, like Frank’s RedHot, that might contain butter flavoring but no actual dairy or animal protein. Buffalo wings recipes typically call for mixing hot sauce and butter, so your confusion is understandable. Hope this helps.