White bean buffalo dip with vegan blue cheese crumbles
This white bean buffalo dip is the perfect healthier version of a delicious classic! White bean buffalo dip, made with creamy cannellini beans, buffalo sauce, vegan blue cheese crumbles, and the perfect blend of seasoning. This white bean buffalo dip is dairy free, vegan, and vegetarian!
Equipment
- high speed blender
- small pan
Ingredients
- 1 clove of fresh garlic, chopped
- 3 tbsp water to cook garlic in
- 1 can of cannellini beans, drained and rinsed Can substitute any white beans or chickpeas
- 2 tbsp buffalo sauce
- 1/4 cup vegan blue cheese crumbles I used Follow Your Heart
- 1/2 cube Not-Chick'n bouillon cube I used Edward and Sons
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1/4 cup water
Instructions
Cook Garlic
- Begin by chopping garlic. Place chopped garlic and 3 tbsp of water in a small, non stick pan. Cook over medium-low heat for about 5 minutes stirring often. This will allow garlic to become more mild in flavor. Remove from heat.**Feel free to substitute 1/2 tbsp of oil instead of water. I used water to cut calories
Add ingredients to blender
- Place the cooked garlic and the rest of the ingredients in the blender
- Blend on high for 30-60 seconds, until everything is smooth
- Using a spatula, remove dip from blender. Serve and enjoy! Garnish with extra vegan blue cheese crumbles, buffalo sauce, and chives if desired!
- Serve with veggies, pita bread, or chips
