Cheesy White Bean Buffalo Dip (Printable)
Creamy white bean dip with sharp cheddar and spicy buffalo flavor. Ready in 30 minutes for easy entertaining.
# Ingredient List:
→ Beans & Dairy
01 - 2 cups cannellini or navy beans (1 can, 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 (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)
# Steps:
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 -
- It comes together in under 10 minutes of prep, then the oven does all the work while you mingle with guests
- The white beans create an incredibly creamy base that actually makes the dip feel lighter and less guilty than traditional versions
02 -
- Let the dip rest for at least 5 minutes after baking or it will be too thin and runny—the cheese needs time to set slightly
- Room temperature ingredients blend together seamlessly while cold cream cheese creates stubborn lumps that never fully disappear
03 -
- Use a light colored baking dish so you can easily see when the edges start bubbling and the top reaches that perfect golden brown
- Grate your own cheddar instead of buying pre shredded cheese which contains anti caking agents that prevent smooth melting