Vegan Buffalo Chicken Dip

So Many Lovely Foods

February 5, 2022

✓ 1-½ cups white beans - drained
✓ 1 tablespoons lemon juice freshly squeezed
✓ 1 teaspoon distilled white vinegar
✓ 1 teaspoon onion powder
✓ 1 teaspoon vegan chicken spice or vegan poultry seasoning
✓ 1/2 cup vegan buffalo sauce(120ml)
✓ 3/4 cup nutritional yeast(45g)
✓ 14 ounce can of artichoke hearts in brine or water. drained and sliced into quarters
✓ 1/3 cup spring onions chopped

Preheat the oven to 375°F (190°C).
Add beans, lemon juice, distilled white vinegar, salt, onion powder, vegan chicken spice, vegan buffalo sauce and nutritional yeast to the blender and blend until smooth.
Transfer the blended mix to a mixing bowl.
Add chopped artichoke hearts and chopped spring onions and gently fold them in.
Transfer to an oven safe 9-inch round dish and smooth down.
Bake for 20 minutes until lightly browned on top.
Serve topped with chopped spring onions with tortilla chips, crackers, breads or veggies for dipping.

Make ahead. This dip is perfect to make a day or two in advance. Prepare it up to the point that it would go into the oven, and then instead of baking, cover and refrigerate. When you're ready for it, bake it as usual and serve.
Storing and freezing. Leftover vegan buffalo dip can be stored covered in the fridge for 3-4 days. It can be reheated in the oven at 350°F until warmed through. You can freeze it for 2-3 months and then thaw overnight in the fridge.