you’ll love the texture (and flavor, of course!) of this wonderful vegan buffalo chicken dip
Several months ago, someone left a bowl of buffalo chicken dip in the staff room and everyone was flipping out about it. I didn’t try any, of course, but I made a mental note to create a meatless version for the blog. The thing was, I didn’t want to make a glorified hummus with buffalo sauce mixed in. It had to be more than that, so I held off until I could think of a way to mimic the texture of the original dip. Or what I imagined the texture would be.
Back in December, I made an eggplant-artichoke dip. The version of the dip I posted had the artichokes pureed into the eggplant, but the test version had the artichokes simply mixed in. I noticed that the artichoke in this form had a rather meaty texture, akin to pulled pork jackfruit. And therein lay the jackpot.
To make this dip, I thawed some frozen artichoke hearts and squeezed out all the excess moisture (sorry for the m-word). Then I pureed some northern beans, which I figured would be a steady substitute for mayo or cream cheese or whatever is in buffalo chicken dip. Did y’all know that northern beans have more protein than our beloved chickpeas? I’m not saying I’m turning my back on chickpeas, but it’s good to know. They also have more potassium and calcium. Cool.
Alright. ’nuff on the bean tangent, sorry about that. Let’s get on with the recipe. I threw some tahini in after the beans as a substitute for the fatty texture of blue cheese. Topped it all off the the key ingredient (buffalo sauce, duh) and a little lemon and salt.
Guys, the results were fantastic. I got my sister-in-law to come over to be a hand model for the dip. I usually get Jason to do it, but he gets really whiny and impatient if it takes more than two test shots. My sister-in-law was much cooler about it. Anyways, she brought her husband with her and afterwards they tried the dip. They both loved it, but my brother-in-law was super into it. I don’t know why, but it’s always a compliment when a carnivore flips over a meatless dish. I gave them the dip and some cookies as a thank-you for stopping by.
After they left, I realized that I hadn’t taken any other shots of the dip, so I had to make more dip. Darn 🙂
music: Nashville Sunset 1, Henrik Nagy
- 1 package of frozen artichoke hearts, defrosted and lightly cooked (steam in bag)
- 1 can of great northern beans, drained and rinsed
- 6 tbsp buffalo sauce
- 2 tbsp tahini
- a sprinkle of lemon juice
- salt to taste
- Place the artichoke hearts into a clean kitchen cloth. Gather up the ends of the cloth and squeeze out all the extra liquid. Discard liquid.
- Optional -- the artichoke hearts will already be somewhat shredded, but you can shred them a little more with a fork.
- Puree together the beans, the buffalo sauce, the tahini, the lemon juice, and the salt, until smooth and creamy.
- Stir the artichoke hearts into the buffalo mix.
- Get out the chips and go to town.