Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups cannellini beans (1 can) (, rinsed and drained. Can also sub with chickpeas. )
  • ½ cup vegan greek-style yogurt
  • ¼ cup Frank's Red Hot Buffalo sauce (, or preferred buffalo sauce)
  • 1 zucchini (, peeled and chopped. Optional but adds extra texture and added greens.)
  • ½ cup vegan cheddar style cheese
  • ½ cup vegan mozzarella style cheese
  • Fine sea salt (to taste)
  • Cracked black pepper
  • 2 tbsp chopped fresh chive (for garnish)

Instruction

  • Preheat the oven to 400F.
  • Add the drained cannellini beans, yogurt, buffalo sauce, zucchini, ⅔ of both cheeses, salt and black pepper to a food processor.
  • Blend until combined and slightly chunky. You can add 1-2 tbsp water to loosen a little if needed.
  • Transfer the dip to a medium/large oval or rectangular baking dish. Top it with the remaining cheese and bake it for 15-20 minutes, or until it's hot and bubbly and the cheese is melty.
  • Allow the dip to cool and firm up for 10 minutes, then top with chopped chives and serve with favorite chips or veggies.