{Recipe} Buffalo Chickpea Dip

This spicy dip is so good! I made it twice in one week to bring to two different family get togethers. It's that good.  If you like Buffalo chicken dip but want a healthier (meat free) alternative, this is for you. It's vegan and gluten free as well.

Ingredients:

1 15 oz can white beans, rinsed and drained

1 cup raw cashews

3/4 cup Frank's Red Hot Wings Sauce

1/2 cup unsweetened dairy free milk (used almond)

2 tsp  fresh lemon juice

1 rounded TBS nutritional yeast (optional)

1/2 tsp garlic powder

1/2 tsp onion powder

ground black pepper

Kosher salt

1 tsp fresh parsley (used dried)

1 tsp fresh chives (used dried)

1 15 oz can chickpeas, rinsed and drained

1 cup Daiya cheddar style cheese, divided

 Start by pulsing the white beans and cashews together a few times in a high powered blender or food processor to break them up.  Add hot sauce, almond milk,lemon juice, nutritional yeast, garlic powder, onion powder and a pinch of black pepper.

 Process until smooth, scraping down sides of blender if necessary.  I could eat this with a spoon!

 Transfer mixture to a bowl. Add chickpeas, parsley,chives and salt to taste.

 Add 3/4 cup of Daiya cheese and stir to combine.

 Spread into a baking dish (9x9 square works but I used a12 inch round quiche dish).  Cover with remaining 1/4 cup of  Daiya.  You can bake immediately or cover tightly with plastic wrap and refrigerate for a few hours before baking (preferred method).    

Bake in a preheated 375F oven, covering baking dish tightly with foil (remove plastic wrap) for 30-35 minutes.

This travels well in an insulated carrier and can be warmed up in the microwave for a few minutes once you reach your destination if it's not hot enough.

Serve with crackers, pita chips, veggies or tortilla chips.

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