Artichoke and White Bean Buffalo Dip #Sponsored

If you love dips, sauces and spreads as much as I do but cringe at the calories, this vegetarian, low fat dip is for you! No mayo, no cream cheese yet all of the flavor of classic buffalo dip. Party. ON!

“By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Cabot dairy has a wonderful selection of premium cheeses so you're sure to find one that will pair well with any given recipe or to snack on with your favorite glass of wine and a bowl of fruit. When I tasted their Alpine Cheddar I knew instantly I needed to make a vegetarian Buffalo dip, minus the mayo {ick}. The sharp and nutty flavor with hints of parmesan paired perfectly with the artichoke hearts in this dip. I decided at the last minute to add some of Cabot's Seriously Sharp yellow cheddar to balance out the cheese flavors a bit. I've never been a fan of mayonnaise and haven't ever had a problem substituting plain, fat free yogurt instead as I did here.

I was going to use garbanzo beans but decided I wanted the consistency of this dip to be more, well consistent. I threw in some grated carrots to add a little bit of sweetness to go along with the salty and spicy going on in here. Grated zucchini would work equally as well! Serve with your favorite whole grain chips or crackers and plenty of crudités.








Serve this at your Super Bowl party {that's football right?} Birthday, picnic, Fiesta, whatever! Just serve it!

So Simple even a mom of 4 can do it.

Happy Snacking!

SERVES 6-8 AS AN APPETIZER TIME 30 MINUTES TOTAL



Ingredients

1 White (Cannellini or Great Norther) beans
1 can Artichoke Hearts in water, chopped
8 ounces Cabot Alpine Cheddar, shredded
8 ounces Cabot Seriously Sharp yellow Cheddar, shredded
1 cup plain, fat free yogurt
2 medium-small carrots, grated
1/3 cup (about 1 bunch) scallions chopped (white and light green part only)
1 cup Buffalo Wing Sauce

Celery, Carrots, Jicama, Radishes, whole grain chips or crackers for dipping.




Preheat your oven to 375F

Mix all ingredients in a medium size bowl to combine. Spoon into an ungreased, 10" casserole dish.
Bake uncovered for 25-30 minutes until hot and bubbly. Remove from oven and let cool for 10-15 minutes. Serve warm.







notes:
Do not add salt! The cheeses have just enough salt to make this dish right. Grate your cheese while it's cold, it's much easier. Greek yogurt is my favorite mayo substitute, just as creamy with zero fat.

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