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!

Baked Buffalo Bean Dip with Yogurt Ranch

  • Servings: Makes 8x8 size baking dish
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  • 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


  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.


Red Potato Ranch Bites with Coconut Bacon

Pop up recipe alert! This is the second game-day appetizer recipe I’ll be sharing this week, one more coming on Friday! This week will be a little busy with the posts. Should have planned it out better, but here we are!

This recipe uses my Yogurt Ranch recipe so check it out!

NOTE: I wanted to mention for this recipe, if you choose to make the Yogurt Ranch recipe, omit the 1/3 cup milk to keep it thick at first. More in the instructions below.

Fun Fact! Coconut is 90% saturated fat. For this recipe, I’m using “coconut bacon” as the bacon bits for a vegetarian version, (which it’s my favorite so far for vegetarian bacon… I mean it’s 90% saturated fat… it’s good.) but feel free to use bacon bacon. Using either actual bacon or the coconut bacon, it’s the main source of fat in this recipe, so the macros are more evening distributed. So use the coconut bacon, or use actual bacon. Up to you. But I would say to try the coconut bacon if you haven’t. At least just to try it and then munch on… okay! Moving on to the recipe!

Red Potato Ranch Bites with Coconut Bacon


  • 6 medium red potatoes, about 1 lb
  • Yogurt Ranch Recipe, omitting 1/3 cup milk of choice. You can add in later to thin out the recipe to drizzle.
  • 1-2 tbsp butter or mayo, if desired
  • 1 cup coconut chips
  • 3 Tbsp soy sauce, if you are allergic, there are soy-free soy sauce recipes you can look up
  • dash of liquid smoke, I use Colgin brand since it doesn’t have a long list of ingredients
  • chives to top


1. Take the red potatoes, clean them, poke a few times on both sides with a fork. Put in microwave safe dish with about an inch of water in the bottom of the pan. Cover with kitchen towel and microwave for 5 minutes. Check, if they are larger, you will need to flip the potatoes with tongs and microwave another 5 minutes until fork tender.
2. Pre-heat oven to 375. After taking potatoes out of micro, cool them on cutting board for about 10-15 minutes.
3. Meanwhile, make your coconut bacon and yogurt ranch if you have not already. Remember to omit the 1/3 cup milk of choice when making the yogurt ranch.
4. COCONUT BACON: Heat small skillet to medium low. Add in 1 cup coconut chips, soy sauce, and liquid smoke. Toss around for about 10-15 minutes until brown and crisp. Once the chips start to brown and become crisp it doesn’t take long, so keep tossing to ensure all chips are toasted and browned but not burned. Take off of heat and pour the bacon chips into a bowl.
5. Put together your potatoes. Slice potatoes in half. With spoon, take out the insides, leaving enough on the sides to support the potato. Put insides in mixing bowl.
6. Add in 1/2 cup to 1 cup of yogurt ranch. Depends on how creamy you want the insides and how much potato you are working with. Start with 1/2 cup and add more if needed.
7. Taste. If you feel something is missing, add in 1-2 tbsp of butter, vegan butter, or mayo/vegan mayo and taste test again.
8. Refill potatoes and put on cooking sheet.
9. Bake in oven for 20 minutes until tops start to brown slightly. Take out of oven.
10. Top with coconut bacon or actual bacon and chives.
11. You can thin out the yogurt ranch dressing to drizzle on top or keep on side for people to use to dip into.

Black Bean and Yogurt Ranch Pinwheels

Here is the first of three game-day appetizers I have for you this week that uses my Yogurt Ranch recipe. Click below to view the recipe. This one is one to do ahead of time since after you roll the pinwheels it needs to sit for a few hours at least before you cut them.

NOTE: Before we get into the recipe, and I’ll have this again in the instructions, if you are making these little guys and using the yogurt ranch recipe, omit the 1/3 cup milk of choice. You want it to be thick and then anything else remaining you can thin out later.

Oh! And this is also a great meal prep idea for easy cold lunch with no mess or have a few with some veggies as a prepped snack.

Okay! Onto the recipe!

Black Bean and Yogurt Ranch Pinwheels

  • Servings: Makes 16 pinwheels
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  • 2 large spinach wrap tortillas
  • 1 15 oz. can black beans, drained and rinsed
  • 1/4 red bell pepper, diced, about 1/4 cup
  • 1/2 cup diced zucchini, or you can substitute corn
  • 1 garlic clove, minced
  • 2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp red onion, minced
  • 1/2 cup Yogurt Ranch – without adding the 1/3 cup almond milk. Keep it thick. Link to recipe is above
  • add salt if needed


  1. Mix together all ingredients from black beans to red onion in a medium size bowl. Add in 1/2 cup thick yogurt ranch.
  2. Taste and see if you think it needs salt. The yogurt ranch recipe already calls for salt so it might not be needed in the bean mixture.
  3. Take plastic saran wrap that is a little bigger than your tortilla, and lay it on the counter. Top with the spinach tortilla.
  4. Put 1/2 the mixture on the tortilla, spread it out evenly, leaving some room on the edges. Start rolling the tortilla. Some filling might fall out and that’s fine, add it back to the bowl.
  5. After it’s tightly rolled, wrap it up with the saran wrap and put in fridge.
  6. Do the same with the other tortilla. Any leftover filling, eat. : )
  7. Let it sit in the fridge for at least 2 hour if not overnight before cutting. Cut the very ends off. Cut 1 inch pieces. Mine made about 8 pieces each.
  8. You can put on plate, cover and back in fridge until ready to eat.