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5.0 from 3 votes

Buffalo Chickpea Dip

This buffalo chickpea dip is a spin on the classic buffalo chicken dip, but with garbanzo beans instead! So much cheesy flavor, some ranch and blue cheese, along with crispy fried chickpeas on top... this is out of this world!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 to 10 or more
Course: Appetizer
Cuisine: American

Ingredients

  • 2 (14 ounce) cans chickpeas, drained and rinsed
  • 8 ounces cream cheese, softened
  • ⅔ cup buffalo wing sauce
  • ⅓ cup ranch dressing
  • ⅓ cup blue cheese dressing
  • ¼ cup mayonnaise
  • 2 cups freshly grated sharp cheddar cheese
  • ½ cup crumbled gorgonzola cheese
  • 4 green onions, thinly sliced
  • ⅓ cup chopped fresh cilantro
  • 1 teaspoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F.
  2. After rinsing the chickpeas, set aside ½ cup of them. Place them on a paper towel and gently pat dry. Leave them there until you’re ready to use them.
  3. In a small bowl, use a fork, meat masher or potato masher to coarsely mash the chickpeas. This brings some really nice texture to the dip!
  4. In a large bowl, use an electric hand mixer to beat the cream cheese until smooth and creamy. Beat in the wing sauce, ranch, blue cheese and mayo until combined. Stir the coarse mashed chickpeas into the cream cheese mixture. Fold in almost all over the cheddar, reserving a bit for the top. Stir in half of the gorgonzola.
  5. Stir in half of the green onions and cilantro too.
  6. Spread the mixture in a pie dish or any round baking dish that’s about 8 or 9-inch in diameter. Top with the remaining cheeses.
  7. Bake for 25 to 30 minutes, until bubbly and warm.
  8. While the dip is baking, heat the olive oil in a skillet over medium heat. Once hot, add in the reserved chickpeas that were on the paper towel. Sprinkle all over with the garlic powder and smoked paprika. Cook, stirring often, until the chickpeas are crunchy and fried.
  9. Remove the dip when finished and top with the remaining green onions and cilantro. Top with the fried chickpeas. Add a drizzle of wing sauce. Serve warm with crackers, carrots, celery, chips, crostini or whatever else you love.