I’m starting to get tired of hummus. I KNOW! But I am. It’s had it’s day. However – bean dips, I still love. And I still love chickpeas/garbanzo beans. I just want something else.
Add that to my love for buffalo sauce, and now you have this recipe. Baked Buffalo Bean Dip with Yogurt Ranch. It’s baked because I wanted to make blending the bean dip easy and using the liquid in the can of chickpeas kind of helps give it a lighter whipped feel to it once it’s baked. And the Yogurt Ranch recipe you can find here!
If you follow me on instagram, you might have seen this, but the first time I made it and tested it out, it was a pretty day outside so I decided to get some sun for a few minutes and I came back in to this…
I guess James liked it.
Plus you can eat it with carrot sticks, celery, corn chips, or our favorite corn free bean chips or cassava chips. It does take some time in the oven. But it’s worth it. Oh! And you don’t need to grease the pan you are cooking it in. Mine came out clean and easy to clean after.
Ok! Here’s the recipe!
Baked Buffalo Bean Dip with Yogurt Ranch
- 1 can chickpeas, UNdrained
- 1 can butter beans (or another white bean), drained
- 2/3 cup buffalo sauce
- 1 Tbsp. garlic powder
- 1/3 cup plain unsweet yogurt of choice
- 1 recipe of Yogurt Ranch (recipe link above in post)
- chives to top it off
- Pre-heat oven to 375 degrees F.
- Blend beans, buffalo sauce, garlic powder, and yogurt in a blender until smooth. About 2 minutes.
- Pour into ungreased 8×8 baking dish and bake for 1 hour until the sides are browning and the top has deep cracks.
- Once cooled for a few minutes, drizzle some of the yogurt ranch on top and leave the rest on the side.
- Serve with celery, carrot sticks, or corn chips, or our favorite black bean chips.