Buffalo Artichoke Dip (Vegetarian Buffalo Dip)
Our buffalo artichoke dip is a vegetarian version of our creamy buffalo chicken dip and is even easier to make! 5 ingredients, 5 to 10 minutes of prep, and 30 minutes in the oven is all it takes to make our new favorite vegetarian game day appetizer.
Ingredients
- 14 ounces canned quartered artichoke hearts
- 8 ounces cream cheese softened
- ½ cup Frank's Red Hot
- ½ cup ranch dressing
- 1 cup shredded cheddar cheese
- Tortilla chips for serving
Instructions
- Preheat the oven to 350 degrees F.
- Thoroughly rinse off the artichokes to remove the brine. Then pat them dry and roughly chop.
- Combine the chopped artichoke hearts, cream cheese, Frank's Red Hot, ranch, and cheddar cheese in an oven-safe baking dish. Stir well to combine.
- Bake for 20 minutes at 350 degrees F before stirring it again to make sure everything is fully combined.
- Bake for another 10 minutes until hot. Serve with tortillas chips.
Notes
Thoroughly rinse the artichokes - Don’t skip this step! Canned artichokes are very briney, and if you don’t rinse them off that flavor can overpower the whole dip. We found that it’s best to rinse them super thoroughly (and pat them dry to remove excess moisture) so that you get true artichoke flavor without the brine. We have tried making this dip both ways (washing and not washing the artichokes), and have found that the dip is far better when we wash them.
Stir it part way through baking - While this step isn’t necessary, we have found it helps the flavors and textures to fully incorporate with one another – making for a creamier, more consistent texture.
Nutrition
Serving: 1serving | Calories: 368kcal | Carbohydrates: 7g | Protein: 8g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 62mg | Sodium: 1287mg | Potassium: 77mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1365IU | Vitamin C: 14mg | Calcium: 189mg | Iron: 1mg
