Buffalo Chickpea Dip Cups
Whether you're hosting a party, celebrating game day, or simply craving a tasty treat, these vegan chickpea buffalo dip cups are sure to please!
Equipment
- Muffin Tin 6 cup
Ingredients
- 1 can (15 oz) Organic chickpeas
- ½ cup Vegan cream cheese, softened
- ⅓ cup Vegan Buffalo sauce
- ⅓ cup Vegan ranch
- 1 cup Vegan cheddar cheese shreds
- 6 Flour tortillas
Instructions
- Preheat Oven: Set your oven to 350°F (180°C).
- Prepare Tortilla Cups: Fold each tortilla into each cup of a 6 cup muffin tin.
- Mash Chickpeas: In a mixing bowl, mash the chickpeas with a fork or potato masher until slightly chunky.
- Mix Filling: Add the vegan cream cheese, buffalo sauce, and vegan ranch. Stir until well combined.
- Fill Cups: Spoon the chickpea mixture into each tortilla cup, filling generously. Top with vegan cheddar shreds.
- Bake: Place the muffin tin in the oven and bake for 25-30 minutes until the tortilla edges are golden and crispy.
- Serve: Remove from the oven and let cool slightly. Serve warm with extra vegan ranch dressing!
Notes
*Top with parsley to add an extra pop of color and flavor!
Nutrition
Serving: 1cup | Calories: 302kcal | Carbohydrates: 35g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Monounsaturated Fat: 0.001g | Sodium: 816mg | Potassium: 178mg | Fiber: 5g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 0.3mg | Calcium: 77mg | Iron: 1mg