Cheesy White Bean Buffalo Dip (Printable)

Creamy white bean dip with sharp cheddar, blue cheese, and zesty buffalo sauce. Baked until bubbly and topped with fresh green onions.

# What You’ll Need:

→ Beans & Dairy

01 - 2 cups cannellini or navy beans, drained and rinsed
02 - 1 cup cream cheese, softened
03 - 1/2 cup sour cream
04 - 1 1/2 cups shredded sharp cheddar cheese
05 - 1/2 cup crumbled blue cheese

→ Sauce & Seasonings

06 - 1/3 cup buffalo wing sauce
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon garlic powder
09 - Salt and black pepper, to taste

→ Toppings & Garnishes

10 - 2 green onions, finely sliced
11 - 1 tablespoon chopped fresh parsley

# Directions:

01 - Preheat oven to 375°F.
02 - In a mixing bowl, mash the white beans with a fork or potato masher until mostly smooth, leaving some texture.
03 - Stir in the cream cheese, sour cream, 1 cup of cheddar, half of the blue cheese, buffalo wing sauce, smoked paprika, garlic powder, salt, and pepper. Mix until fully combined.
04 - Transfer mixture to a small oven-safe baking dish. Top with remaining cheddar and blue cheese.
05 - Bake for 18-20 minutes, until hot and bubbly.
06 - Remove from oven and top with sliced green onions and parsley before serving. Serve warm with tortilla chips, celery sticks, or sliced baguette.

# Expert Tips:

01 -
  • It comes together in under 10 minutes of prep but tastes like it simmered all afternoon
  • The white beans create an incredibly creamy base while secretly adding protein
  • You can customize the heat level and make it ahead before baking
02 -
  • Don't skip mashing the beans first, otherwise the dip will have an odd texture and the flavors won't distribute evenly
  • Let your cream cheese soften completely before mixing to avoid lumps in your final dip
  • The dip continues thickening as it cools, so serve it straight from the oven for the best consistency
03 -
  • Use a fork to mash the beans instead of a food processor to maintain some texture and prevent the dip from becoming gummy
  • Grate your own cheese from blocks instead of using pre-shredded bags for better melting and flavor

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