Baked Buffalo Bean Dip with Yogurt Ranch

I’m starting to get tired of hummus. I KNOW! But I am. It’s had it’s day. However – bean dips, I still love. And I still love chickpeas/garbanzo beans. I just want something else.

Add that to my love for buffalo sauce, and now you have this recipe. Baked Buffalo Bean Dip with Yogurt Ranch. It’s baked because I wanted to make blending the bean dip easy and using the liquid in the can of chickpeas kind of helps give it a lighter whipped feel to it once it’s baked. And the Yogurt Ranch recipe you can find here!

If you follow me on instagram, you might have seen this, but the first time I made it and tested it out, it was a pretty day outside so I decided to get some sun for a few minutes and I came back in to this…

I guess James liked it.

Plus you can eat it with carrot sticks, celery, corn chips, or our favorite corn free bean chips or cassava chips. It does take some time in the oven. But it’s worth it. Oh! And you don’t need to grease the pan you are cooking it in. Mine came out clean and easy to clean after.

Ok! Here’s the recipe!

• Servings: Makes 8x8 size baking dish
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Ingredients

• 1 can chickpeas, UNdrained
• 1 can butter beans (or another white bean), drained
• 2/3 cup buffalo sauce
• 1 Tbsp. garlic powder
• 1/3 cup plain unsweet yogurt of choice
• 1 recipe of Yogurt Ranch (recipe link above in post)
• chives to top it off

Directions

1. Pre-heat oven to 375 degrees F.
2. Blend beans, buffalo sauce, garlic powder, and yogurt in a blender until smooth. About 2 minutes.
3. Pour into ungreased 8×8 baking dish and bake for 1 hour until the sides are browning and the top has deep cracks.
4. Once cooled for a few minutes, drizzle some of the yogurt ranch on top and leave the rest on the side.
5. Serve with celery, carrot sticks, or corn chips, or our favorite black bean chips.

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White Bean, Garlic & Sage Dip

This is more of an Italian take on a bean dip, like hummus. It is great as a snack, or as a healthy spread to wraps or sandwiches. It’s also something healthy to take to your next party. Here are some nutrition facts of cannellini beans, or white kidney beans.

Cannellini Beans or White Kidney Beans

1 Cup Cooked Cannellini Beans

• 255 Calories
• 1.1 g Total Fat | Mainly Unsaturated Omega Fats
• 47 g Carbohydrates
• 19 g Fiber | Weight Managements
• 0.7 g Sugar
• 15 g Protein
• 12% RDA for Calcium | For Healthy Bones
• 23% RDA for Iron | For Healthy Blood
• 24% RDA for Magnesium | For Healthy Nervous System & Bones

The Dip

• Servings: 2-3 servings
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Ingredients

• 1 15 oz can white cannellini beans or white kidney beans OR 1 1/2 cups cooked white beans
• 1/4 cup low fat unsweetened yogurt, I use Kite Hill’s Plain yogurt
• 2 tbsp lemon juice, or juice from 1 lemon
• 2 tsp ground sage
• 2 garlic cloves
• Salt and Pepper, if desired

Directions

1. Blend all ingredients in a blender until the mixture is smooth.
2. Eat cold or warmed with pretzels, vegetables, multi-grain crackers, pita bread, etc. Or save as a spread for wraps and sandwiches.

Nutrition Information

216 calories | 1.1 g total fat | 0.3 g polyunsaturated fat | 0.2 g monounsaturated fat | 0.5 g saturated fat | 0-2 mg cholesterol | 30 mg sodium (unsalted) | 38 g carbohydrates | 8.8 g fiber | 3.4 g sugar | 14.9 g protein | 13% Vitamin C | 19% Vitamin K | 20% Calcium | 30% Magnesium | 29% Iron | 28% Zinc

Black Bean & Yogurt Dip

The hummus craze is still going strong I know, but why not change it up and give other beans a chance to be a delicious dip too? I’ll be honest, I’m picky about my hummus. There are some that leave a weird aftertaste, and other that are loaded up excess oil. That’s when I started to “dip” into different beans that are healthy, delicious, and low fat that are a good change of pace. Here’s a dip featuring one of my favorite beans, black beans!

Black Beans

1 Cup Cooked Black Beans

• 14.5 g Protein
• 0.7 g Fat
• 40 g Carbohydrates
• 16.6 g Fiber | Weight Management & Intestinal Health + Healthy Cholesterol Levels
• 28% Daily Value (DV) Iron | Healthier Blood
• 27% DV Magnesium | Healthy Bones
• 16% DV Potassium | Healthy Blood Pressure
• 16% DV Zinc | Healthy Immune System
• 36% DV Folate | Healthy Reproduction of Cells

Don’t you love it when you find out a favorite food can be considered a super food?!

The Dip

For this dip I decided to keep with a Mexican flavoring and to make it creamy, instead of adding oil or anything that is high in fat, I use unsweetened low-fat or fat-free yogurt. Any kind will do whether it’s made with animal milk or plant-based milks, as long as it’s low fat/fat free and unsweetened, it will work just fine!

Eat with your favorite raw veggies, chips, crackers, or use as a spread on a sandwich or wrap, or keep it as a taco filling. I’m sure you’ll find a way to finish off this bowl of dip. Now on to the recipe!

• Servings: 2 Servings
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Ingredients

• 1 15oz can black beans, drained
OR 1 3/4 cup cooked black beans, drained
• 1/4 cup unsweetened low fat or fat free yogurt, I use Kite Hill’s plain almond milk yogurt
• 1 tsp ground cumin
• 1 garlic clove
• 1/2 cup fresh cilantro
• 2 Tbsp lime juice
• Salt and Pepper, if desired

Directions

1. In a blender add all ingredients and blend until smooth.
2. Serve cold or warmed in a bowl with your favorite veggies, crackers, corn chips, pretzels, etc for dipping. Or save as a taco filling, inside quesadillas, spread for sandwiches or wraps.

Nutritional Information

113 calories | 0.5 g total fat | 0.1 g saturated fat | 0 g trans fat | 0.6 mg cholesterol | 430 mg sodium | 19.1 g carbohydrates | 7.4 g fiber | 0.6 g sugar | 8.1 g protein

Macro Sources

68% Carbohydrates | 3% Fat | 29% Protein

Dietary Servings per Portion

• 0.6 Meat Alternative
• 1.1 Vegetables