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Buffalo Chickpea Dip Image

Buffalo Chickpea Dip

Packed with fiber and protein, this dip is a touchdown for diabetes management!
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 8
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 1 15.5 oz can low sodium cannellini beans, drained and rinsed
  • 1/2 cup Buffalo sauce We recommend Sweet Baby Ray’s Buffalo Sauce
  • 1/2 cup  2% milk cottage cheese
  • 1/2 tsp Dried dill weed
  • 1/2 tsp Garlic powder
  • 1/2 tsp Black pepper
  • 1 tsp Onion powder
  • 1 15.5 oz can low sodium chickpeas, drained and rinsed
  • 1/2 cup Shredded mozzarella cheese
  • Light ranch for drizzling Optional
  • Assorted raw vegetables, whole grain crackers, or tortilla chips for serving

Equipment

  • Food Processor

Method
 

  1. Preheat oven to 350 degrees F
  2. Lightly spray a medium-sized baking dish with cooking spray
  3. Pulse together cannellini beans, buffalo sauce, cottage cheese, dill, garlic powder, black pepper, and onion powder in food processor until smooth
  4. Fold in chickpeas (do not pulse)
  5. Pour into baking dish and top with mozzarella cheese
  6. Cover with aluminum foil and bake for 25 minutes
  7. Serve with assorted raw veggies, crackers, and/or tortilla chips

Notes

One serving contains:
145 calories
4 grams fat
18 grams total carbs
5 grams fiber
9 grams protein