I originally published this dip recipe in 2016. Jeff said, “Mmmmm. Good job, boo! Just don’t tell people it’s vegan. Or what’s in it.” No one is dying to know there’s legumes hiding in the shadows, I get it. Remember my vegan queso? You’ll want to dip chips and celery and carrots and fingers and toes in this too, I promise!
Key Ingredients
How to make healthy buffalo dip
The ingredient list is pretty simple, so let’s talk execution. Three steps and BOOM, we’re dipping.
Storage
Since there’s a hefty amount of hot sauce in here, this dip will last up to a week in the fridge. I haven’t tried freezing it! To reheat, simply nuke a portion in the microwave or warm it in the oven.
How to serve this for a party
You can serve this dip hot from the oven or cold out of the fridge, but I love it most warm. You could also keep it warm in a slow cooker for a gathering! You can easily double the recipe, too.
More party appetizers
Easy Vegan QuesoBaked Pumpkin Hummus Dip with Goat CheeseBasil Hummus Stuffed MushroomsSweet Potato Goat Cheese BitesBaked Kale and Artichoke Dip
The second people learn something is vegan, they automatically think it’ll taste like socks. Let their innocent tastebuds relish in the sheer cheezy, buffalo-y glory that is this dip without knowing it’s packed with good-for-you ingredients and all the flavor on planet earth. Laugh your evil laugh in the background as your guests gather around the TV shoveling cauliflower, chickpeas, and cashews down their traps thinking it’s cheez whiz. Healthy buffalo dip HEAVEN. Recipe by Alexis Joseph of Hummusapien™. Photos by Eat Love Eats.
