Buffalo Chickpea Dip

I love everything about Buffalo chicken dip: the smooth, creamy texture; the hot-sauce kick; the melty, blistered top. But when I went vegetarian, many of my favorite game day snacks—bacon-wrapped jalapeño poppers, nachos piled high with slow-cooked pulled pork, and, of course, Buffalo chicken dip—were suddenly off-limits. I decided to recreate my beloved dip with a vegetarian protein source: chickpeas. The first time I made this version, I knew I’d never go back.

In classic Buffalo chicken dip, shredded chicken (often from a rotisserie chicken) merely acts as a sponge, sopping up the rich, creamy, spicy sauce without adding much texture or flavor. I used to drive all the way to Costco to source a rotisserie chicken, but now I reach for canned chickpeas, a permanent fixture in my cupboard. Chickpeas aren’t just the more convenient option: They provide pops of textural contrast to the dip, swimming in an ultra-creamy, just-spicy-enough sauce that comes together quickly in the blender or food processor.

The whole thing takes about 5 minutes to put together (plus 10–15 minutes in the oven) and can be served directly in its cooking vessel, so it’s great for last-minute hosting. If you don’t have a cast-iron skillet, use a cake pan, small casserole dish, or any ovenproof skillet. Bake for 8–10 minutes just to warm the chickpeas through, then broil the top for that blistered finish. The resulting dip is smooth and melty, but sturdy enough to scoop up with a tortilla chip or celery stick. Even now that I’m no longer vegetarian, this is still the version I prefer.

Get more of our best dip recipes →