This dip is a riff on Buffalo Chicken Dip. Buffalo is one of my favorite flavors that I miss. This dip is an awesome way to enjoy it. I am planning on making it to celebrate the last regular season football game coming up this Saturday, but it would work well at a new years eve celebration as well!
This dip can be served with any number of scooping or dipping utensils. I tried tortilla chips, toasted bread slices, and broccoli. Broccoli was actually my favorite! It went so fast I didn’t even get any pictures (sigh).
This dip is kind-of spicy, so adjust the hot sauce accordingly. This dip can also be heated in the oven, with an extra sprinkle of cheese on top so that it will brown! I like to have quick and simple dishes to through together for parties and games, so I didn’t take the time for this extra step, at it was still delicious. Enjoy!
- 4 oz cream cheese
- 15 oz can white beans, rinsed and drained
- ⅓ cup hot sauce (such as franks)
- ½ cup shredded Mexican cheese blend
- 10 slices toasted Italian bread
- Tortilla chips
- Broccoli florets
- Heat cream cheese in the microwave until soft enough to stir easily (about 30 seconds).
- Add white beans. Stir and mash until the beans are broken up and mixed thoroughly with the cream cheese.
- Stir in hot sauce until smooth. Add shredded cheese and stir until incorporated.
- Heat dip in the microwave util cheese is thoroughly melted, about 1 minute.
- Serve with your favorite dipper.
Recipe inspired by The wanna be chef.
