Buffalo Chickpea Dip

This warm bean dip proves that comfort food can be simple and nourishing. Creamy, herby, and topped with melted cheese, it’s an easy recipe that turns everyday ingredients into a share-worthy appetizer

January 5, 2026

This creamy baked bean dip is a cozy, crowd-friendly snack made with simple pantry staples. Cannellini beans blend into a smooth, flavorful base, chickpeas add texture, and a cheesy top brings it all together — perfect for dipping with veggies or crackers.

Buffalo Chickpea Dip

Steps:

Wash hands and surfaces.
Preheat oven to 350°F and spray a baking dish with non-stick spray.
Drain cannellini beans and chickpeas. Add the drained cannellini beans to a food processor along with the wing sauce, cottage cheese, dill, onion powder, and garlic powder.
Pulse this together until smooth. Fold in chickpeas, then spread evenly in prepared baking dish.
Top with shredded cheese and cover in foil.
Bake 20-25 minutes; serve warm with veggie sticks, crackers, or whole grain chips.
Refrigerate in an airtight container for up to 5 days.

Dip de Garbanzos Estilo Búfalo

Lavarse las manos y las superficies.
Precaliente el horno a 350 °F y rocíe una fuente para hornear con spray antiadherente.
Escurrir los frijoles cannellini y los garbanzos. Agregue los frijoles cannellini escurridos a un procesador de alimentos junto con la salsa de alitas, el requesón, el eneldo, la cebolla en polvo y el ajo en polvo.
Pulse esto juntos hasta que quede suave. Incorpore los garbanzos, luego extiéndalos uniformemente en una fuente para hornear preparada.
Cubra con queso rallado y cubra con papel aluminio.
Hornee de 20 a 25 minutos; sirva caliente con palitos de vegetales, galletas saladas o chips integrales
Refrigere en un recipiente hermético por hasta 5 días.

Learn More

About the Healthy Habits program:

The Rhode Island Community Food Bank’s community nutrition team develops and shares nutritious, budget-friendly recipes that allow pantry guests at our member agencies to explore new ways to enjoy accessible foods, including seasonal, fresh, canned, and frozen produce.

Through our Healthy Habits program, our team of culinary and nutrition professionals work directly with the Food Bank’s network of partner agencies and their guests to provide relevant, practical, and science-based nutrition information to our communities.

For more information: https://rifoodbank.org/community-nutrition/

About the Food Bank:

Founded in 1982 and headquartered in Providence, RI, the Rhode Island Community Food Bank (“the Food Bank” or “RI Food Bank”) serves as the central hub for food distribution across its state-wide network of 147 member agencies/food pantries, ensuring that nutritious food reaches those who need it most. Through donations, federal programs, and community partnerships, the Food Bank works to improve the quality of life for all Rhode Islanders by advancing solutions to the problem of hunger.

The RI Food Bank is a 501(c)(3) non-profit organization.

Rhode Island Community Food Bank │ 200 Niantic Avenue, Providence RI 02907 │ (401) 942-6325 (main) │ rifoodbank.org

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