Artichoke and White Bean Buffalo Dip
Dips, Spreads, or Dressing
6 to 8
This Artichoke and White Bean Buffalo Dip is a perfect game day recipe for any crowd.
Featuring a lovely blend of Cabot cheddar, buffalo wing sauce, and Greek Yogurt, our hearty recipe for Artichoke and White Bean Buffalo Dip doesn’t lack in the flavor department. The recipe makes six to eight servings, making it a great choice for parties or large get-togethers. The dish is also relatively healthy too, since it features an abundance of veggies, including carrots, scallions and artichoke hearts. If you think that your friends and family might enjoy this dish, please share the recipe after you’ve tried making it for yourself.
If you recently made some buffalo wings and have leftover sauce, you can put that extra sauce to use by making a Buffalo Dip. For our dip recipe, you’ll need one can of Cannellini or Great Northern beans, a can of artichoke hearts, Cabot Alpine Cheddar, Cabot Seriously Sharp Cheddar, Cabot Lowfat Plain Greek yogurt, carrots, scallions, and buffalo wing sauce. Making the dish doesn’t take long at all. Simply mix all of the ingredients together, transfer everything to a casserole dish or baking tray, and bake the mixture for 25 to 30 minutes at 350°F. Then, let the dip cool for about 10 to 15 minutes before serving. We suggest pairing the dip with chips, crackers, or fresh veggies like jicama, radishes, carrots, or celery. The great thing about veggies like jicama and carrots is that they add a nice, satisfying crunch. You and your family are going to love this dip!
Interested in trying a different dip recipe? Then try out our recipe for Hot Italian Cheddar Dip. You’ll love this recipe, as it’s one of our cheesiest dips! Cabot has been making award-winning cheeses, like our sharp cheddars or our delicious sour creams, for generations. We understand how important it is to only serve the best to your friends and family at mealtime, which is why we make all of our dairy products using only the freshest ingredients. We’d love to hear your thoughts about the buffalo dip recipe—if you have any suggestions or comments that you’d like to share, please rate and review the recipe.
1 can white (Cannellini or Great Northern) beans
1 can artichoke hearts in water, chopped
8 ounces Cabot Alpine Cheddar, shredded (about 2 cups)
8 ounces Cabot Seriously Sharp Cheddar, shredded (about 2 cups)
1 cup Cabot Lowfat Greek Yogurt
- 2 small-medium carrots, grated
- ⅓ cup chopped scallions (white and light green parts only)
- 1 cup Buffalo Wing Sauce
OPTIONS: celery, carrots, jicama, radishes, whole grain chips or crackers for dipping
- MIX all ingredients in a medium size bowl to combine.
- SPOON into an ungreased, 10″ casserole dish. Bake uncovered for 25-30 minutes until hot and bubbly at 350°F.
- REMOVE from oven and let cool for 10-15 minutes. Serve warm