epicurious4.3
Buffalo Chickpea Dip
Chickpeas provide pops of textural contrast to this vegetarian Buffalo chickpea dip while swimming in a creamy, spicy sauce that comes together in a blender.
👥 6 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 10 min👤 Zoe Denenberg📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●oven
- ●skillet
- ●spatula
📝 Preparation Steps
1
Place a rack in upper third of oven; preheat to 375°. Combine ¼ cup chickpeas from two 15-oz. cans chickpeas, rinsed, 8 oz. cream cheese, room temperature, 1 oz. Parmesan, finely grated, ⅔ cup hot sauce, ½ cup heavy cream, 1 tsp. garlic powder, 1 tsp. onion powder, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground pepper in a blender or food processor. Grate in zest from half of 1 lemon; cut lemon into wedges and set aside for serving. Blend or process mixture, scraping down sides as needed, until completely smooth (it will be thick but spreadable).
15-oz. cans chickpeas, rinsed, divided2. cream cheese, room temperature8 oz. Parmesan, finely grated1 oz. garlic powder1 tsp. onion powder1 tsplemon1
2
Place remaining chickpeas in a 10" cast-iron skillet. Transfer chickpea purée to skillet and stir to combine; spread into an even layer with a rubber spatula. Top with 4 oz. Monterey Jack, coarsely grated.
. Monterey Jack, coarsely grated4 oz
3
Bake dip just until warmed through and cheese is melted, 8–⏱️ 10 minutes; remove from oven.
4
Heat broiler. Broil dip until golden brown, about ⏱️ 4 minutes. Let cool ⏱️ 10 minutes.
5
Scatter ¼ cup thinly sliced chives over dip. Serve with celery sticks and tortilla chips for dipping and reserved lemon wedges for squeezing over.
Celery sticks and tortilla chips (for serving)lemon1
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