After the first few times I mentioned this dip on my blog, I got a bunch of requests for the recipe! Here it is!
My mom’s buffalo chicken dip is a mainstay for Sundays during football season. Before I went vegetarian I loved it, often eating it until I felt sick.
I still long for it when I smell it baking, so I had to make a vegetarian version. And lighten it up, of course. The following substitutions are a no-brainer:
Shredded chicken -> chickpeas
Cream cheese -> 1/3 less fat cream cheese
Ranch dressing -> fat free ranch
1 cup shredded cheddar mixed in -> 1/4 cup really strong, flavorful cheese on top
Baked until bubbly and delicious.
And I feel like I can eat even more, because it’s healthier.
Oven baked tortilla “chips” are just another reason for one more bite..
Lightened Up Buffalo Chickpea Dip
1 can garbanzo beans (chickpeas), drained
1/4 cup 1/3 less fat cream cheese
1/4 cup fat free ranch dressing
1/4 cup buffalo wing sauce OR 2 Tbsp Red Hot/Tobasco
1/4 cup strong cheese, shredded (I used a mix of beemster and smoked gouda)
1) Pre-heat oven to 350.
2) Mash garbanzo beans in a bowl until about 1/4 remain whole.
3) Add in cream cheese, ranch, and wing sauce or hot sauce.
4) Spread evenly in a sprayed casserole dish and top with shredded cheese.
5) Bake 20-25 minutes, until top is brown and bubbly.
6) Cheer for the Steelers and eat ’till your heart is content.
Makes approximately 6 1/3-cup servings (of if you’re me, 3 2/3-cup servings).
Approximate nutrition (per serving): 125 calories, 4 grams fat, 17 grams carbs, 5 grams protein
Those stats are for the dip only – don’t forget that tortilla chips add up quickly! Try dipping some celery, carrot sticks, or kale chips instead.
What’s your favorite game day / tailgating food? Do you try to keep it healthy or just indulge?