Description
This creamy vegan buffalo dip is a lightened up version of a favorite party appetizer. A little spicy, a little cheesy, a little tangy and the perfect complement to an otherwise boring veggie tray!
Ingredients
Scale
- 1 medium yellow onion, diced
- 1 tbsp finely minced garlic (2-3 cloves)
- 1 15.5 oz can of white beans (cannellini, Great Northern, etc)
- 1/4 cup vegan sour cream
- 1/4 cup vegan cream cheese
- 1/4 cup Frank's Red Hot*
- 3 tbsp olive oil, divided
- 1 tbsp lemon juice
- 1/2 tsp salt
- Optional: 1/2-1 tsp agave syrup
- For serving: fresh vegetables, chips, pita, etc.
Instructions
- Heat a skillet over medium and add 1 tbsp of olive oil. Add onions and 2 pinches of salt and sauté for 10-15 minutes, until softened and slightly browned. Add garlic and continue cooking for a few minutes, stirring often.
- Drain beans well, but you do not need to rinse them. Then add onion/garlic mixture, beans, sour cream, cream cheese, hot sauce, olive oil, lemon juice and salt to a blender. Blend on high until smooth and creamy.
- Serve with sliced vegetables, chips, pita, etc. Store in airtight container in refrigerator for 5-7 days.
Notes
*This is our favorite choice for any buffalo-flavored dish. If you don't have any Frank's Red Hot, feel free to sub with a similar vinegar-based hot sauce like Cholula or Tabasco.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Blender
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 227
- Sugar: 3.4 g
- Sodium: 626.5 mg
- Fat: 9 g
- Saturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 27.8 g
- Fiber: 6.2 g
- Protein: 9.8 g
- Cholesterol: 2.3 mg
