A slightly healthy take on classic party fare, but that doesn’t mean it compromises on taste one bit. The beans add heft and a creamy consistency, and keep the dip from being overly decadent. Cream cheese and sour cream add richness and molten cheesy goodness, and it’s topped with blue cheese crumbles for maximum flavor. Make ahead and bake just before serving.
Buffalo Bean Dip
A slightly healthy take on classic party fare, but that doesn't mean it compromises on taste one bit. The beans add heft and a creamy consistency, and keep the dip from being overly decadent. Cream cheese and sour cream add richness and molten cheesy goodness, and it's topped with blue cheese crumbles for maximum flavor. Make ahead and bake just before serving.
Ingredients
- 2 15-ounce cans Cannellini beans, drained and rinsed
- ½ cup Buffalo style hot sauce, such as Frank's
- 4 ounces cream cheese, cut into ½-inch pieces
- ¼ cup sour cream or plain Greek yogurt
- 1 teaspoon kosher salt
- ½ cup shredded mozzarella or Monterrey Jack
- 3 ounces crumbled blue cheese, about ⅔ cup
- celery sticks and crackers for serving
Instructions
- Preheat your oven to 375 F. Butter or oil a small rectangular baking dish, around 9 x 5".
- Cook the hot sauce in a medium saucepan until reduced by half, which should take 5 minutes. Add the beans and use a potato masher to lightly mash, leaving some beans whole for texture. Turn off the heat.
- Stir in the cream cheese. Most of it will melt into the beans, but it’s okay if there are some larger pieces remaining. Stir in the salt, then stir in the shredded cheese and sour cream. Pour into your prepared baking dish.
- Top the bean mixture with the crumbled blue cheese. At this point it can be refrigerated until ready to cook. Bake for 15 minutes (or 20-25 if coming from the refrigerator) until bubbling. Serve warm with crackers and celery.
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