Cheesy White Bean Buffalo Dip (Print)
Creamy white bean dip with cheddar, blue cheese, and spicy 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 (1 can)
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 (optional)
→ 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 (optional)
# How To Make:
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 (if using), 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 -
- White beans create the most velvety base while keeping everything lighter than the traditional cream cheese dumps everyone else makes
- The buffalo sauce mellows beautifully in the oven, creating this addictive tang that keeps people coming back for just one more bite
02 -
- Do not skip mashing the beans even if you're tempted to throw everything in the blender whole—the texture completely changes and becomes weirdly gummy
- Let the dip rest for at least 5 minutes after baking or the first few scoops will be too runny and you'll lose that perfect cheese pull
03 -
- Use freshly shredded cheese instead of the bagged pre-shredded stuff for the smoothest melting texture
- Grate a little extra cheddar over the top during the last two minutes of baking for that restaurant-style cheese crust