Cheesy White Bean Buffalo Dip (Printable version)

Creamy white bean dip with sharp cheddar, blue cheese, and zesty buffalo sauce. Baked until bubbly and garnished with fresh green onions.

# What you need:

→ Beans & Dairy

01 - 2 cups cannellini or navy beans, drained and rinsed (1 can)
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

→ 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

# How To:

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, 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 throughout.
06 - Remove from oven and top with sliced green onions and parsley. Serve warm with tortilla chips, celery sticks, or sliced baguette.

# Expert Advice:

01 -
  • The white beans create this incredibly velvety base that nobody suspects is actually good for you
  • You can prep it in ten minutes flat and let the oven do all the heavy lifting
  • Something magical happens when the sharp cheddar meets that tangy buffalo kick
02 -
  • The dip continues to thicken slightly as it cools, so serve it straight from the oven for that perfect scoopable consistency
  • Blue cheese haters can absolutely swap in more cheddar—the recipe still works beautifully
  • For a smoother texture, use an immersion blender instead of mashing by hand
03 -
  • Grate your own cheese from blocks instead of buying pre-shredded packages—the anti-caking agents in bagged cheese can make your dip grainy
  • Let the cream cheese sit on the counter for at least an hour before you start cooking—room temperature ingredients blend together so much more smoothly

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