Why you’ll love this recipe
- Each serving has 6 grams of protein.
- You can make this white bean buffalo dip for a party or just as your weekly snack.
- The Greek yogurt adds the perfect amount of creaminess with the blended beans and added protein.
- Easily customize the heat level with the hot sauce.
- You can eat this alone, served with chips and veggies or added to wraps, baked potatoes and nachos.
Can you make this dip ahead of time?
This white bean buffalo dip reheats well but is best served immediately. We snack on leftovers through the week with crackers to dip and even put it over toasted bread as a spread.
Can I use other types of beans?
Yes! This recipe calls for 2, 15oz. cans of great northern white beans. You could substitute with cannellini or even black beans. This recipe is vegetarian but you can add chicken or ground beef if desired or check out this Greek Yogurt Buffalo Chicken Dip.
Does this dip taste like Greek yogurt?
Not even the slightest bit. The cheese, buffalo flavor and beans blend very well with the Greek yogurt. There is no “tang” from the yogurt at all in this white bean buffalo dip.
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What if I don’t want to use buffalo sauce?
You can omit entirely from this white bean buffalo dip recipe. I would suggest adding a bit more garlic than the recipe calls for and some salt in place of the sauce. You could also add some powder ranch seasoning for a new flavor.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for White Bean Bufflo dip.
White Beans: this recipe calls for 2 cans of Great Norther White Beans. You can substitute with any white bean or even black beans. Just drain and rinse the beans before using.
Cream Cheese: to limit the fat this recipe calls for 1/3 less fat cream cheese, you can use your favorite.
Cheese: I am using shredded cheddar and mozzarella cheese. You can use your favorite cheese but do note that the lower the fat of the cheese the less melty it gets so I would not suggest substituting all the cheese out for low fat. Alternatively you could use less with a combination of laughing cow cheese wedges and cheese flavored seasoning. I have not tested that though.
Greek Yogurt: Fage is my favorite nonfat plain Greek yogurt to cook with. I find the taste is more subtle than others and mixes great in savory dishes.
Hot Sauce: this recipe calls for Franks Red Hot Sauce, you can use your favorite hot sauce in place of Franks.
Green Onions: load in the chopped green onions in this one or omit entirely.
How to make White Bean Buffalo Dip:
Step 1: Prep and Blend
Rinse and drain your beans leaving the 2 cans separate. One can you will blend and the other will go in whole.
To a food processor or high speed blender add one can of beans, cream cheese, greek yogurt, garlic and hot sauce. Blend until there are no longer any clumps and the beans are smooth.
Add the smooth bean mixture to a pan over medium. Add the can of whole beans. Once the mixture is hot and bubbly add the cheese. Stir in to melt completely.
Finally, add the green onions, mix together and serve.
What to serve with this white bean buffalo dip
Serve this white bean buffalo dip with your favorite chips and vegetables or make some air fryer lavash or pita chips. This bean dip is great as a dip or even a spread on toasted bread. Make some mini crostini appetizers with this dip spread on top with chopped green onions and enjoy!
Serving Size Notes
This recipe makes approximately 820 grams of white bean buffalo dip which is approximately 82 grams per serving with 10 servings, or approximately 1/4 cup.
If you like this recipe be sure to check out some of our other easy snacks!
White Bean Buffalo Dip
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- Food Processor
- 2 cans Great Northern White Beans 15 oz. each
- 4 oz. 1/3 Less Fat Cream Cheese
- 1/2 cup Franks Red Hot Sauce
- 1/2 cup Nonfat Fage Greek Yogurt 113g
- 2 cloves garlic
- 1/4 cup Part Skim Mozzarella Cheese shredded
- 1/4 cup Cheddar Cheese shredded
- 3 green onions diced
- Rinse and drain your beans leaving the 2 cans separate. One can you will blend and the other will go in whole. To a food processor or high speed blender add one can of beans, cream cheese, greek yogurt, garlic and hot sauce. Blend until there are no longer any clumps and the beans are smooth.
- Add the smooth bean mixture to a pan over medium. Add the can of whole beans. Once the mixture is hot and bubbly add the cheese. Stir in to melt completely.
- Finally, add the green onions, mix together and serve.