Buffalo Artichoke and Chickpea Dip

Oct 29, 2022 | Appetizers, DIPS, Uncategorized | 0 comments

Buffalo Artichoke and Chickpea Dip

This is a great game day appetizer that is plant based, oil free and tastes delicious! Serve with tortilla chips, baguette slices or vegetables! It is sure to be a hit! This recipe can also be used as a Taco, Taquito or Quesadilla filling with a plant based dip for a meal or as a salad topper! So versatile and delicious!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer, Entrees, Lunch, Main Course
Cuisine: American
Diet: Diabetic, Vegan, Vegetarian
Keyword: artichokes, buffalo dip, chickpeas, game day appetizer, gluten free, oil free, taco filling, taquito filling, transition recipe, vegan buffalo dip
Servings: 16 servings
Author: Denise Balistrieri

Equipment

  • Large Mixing bowl

Ingredients

  • 2 -15 oz cans Chickpeas, drained and rinsed
  • 1 -14 oz can Artichoke Hearts, drained, rinsed & chopped
  • 1 C Butternut Mac N Cheeze Sauce
  • 1/4-1/2 C Buffalo Sauce

Suggested Dippers

  • Sliced Sourdough Baguette
  • Assorted Vegetables
  • Tortilla Chips, salt free

Instructions

  • Preheat oven to 375 °F
  • Add the chickpeas to a large mixing bowl. Mash with a potato masher or fork until almost all the chickpeas are broken down.
  • Add the chopped artichoke hearts, butternut mac n cheeze sauce, and buffalo sauce. Mix to combine well.
  • Pour the mixture into an oven safe baking dish. Place on the middle rack in the oven for 30-45 minutes or until heated through.
  • Serve and enjoy! This can easily keep in the refrigerator for up to 5 days and reheated in the microwave!

Notes

***Use this recipe as a filling to make taquitos! It will make about 15 if you use 2 TBSP of filling per taquito. Place the filled and rolled taquitos on a lined baking sheet (parchment paper or silicone baking mat) at 425 for about 15-20 minutes or until the edges of the tortillas are browned. Serve with a plant based ranch dip as a meal or an appetizer!
***Use this filling to make quesadillas! Heat your skillet and place one tortilla in the skillet. Add the Buffalo Artichoke & Chickpea dip and spread over the tortilla. Add another tortilla on top. When the bottom tortilla is browned to your satisfaction, flip the quesadilla and brown on the second side. Cut into 4 pieces and serve with the Tofu Ranch Dip!

This is a great game day appetizer that is plant based, oil free and tastes delicious! Serve with tortilla chips, baguette slices or vegetables! It is sure to be a hit! This recipe can also be used as a Taco, Taquito or Quesadilla filling with a plant based dip for a meal or as a salad topper! So versatile and delicious!