Prepare the Base:

1. Process Chickpeas: In a food processor, add drained chickpeas or white beans. Pulse 8-10 times until roughly chopped and crumbly (resembling shredded chicken texture). Don’t over-process into a paste—you want texture. Transfer to a large mixing bowl.

2. Mix Creamy Base: Add softened vegan cream cheese, buffalo sauce, vegan ranch (or mayo), garlic powder, onion powder, nutritional yeast, and black pepper to the bowl with chickpeas. Stir everything together until well combined and creamy.

3. Taste and Adjust: Taste the mixture and adjust seasonings. Want more heat? Add more buffalo sauce. Need more creaminess? Add a bit more vegan cream cheese. Season with salt if needed (buffalo sauce is usually quite salty).

Cooking Method 1 – Stovetop (Quickest):

4. Heat on Stovetop: Transfer mixture to a medium saucepan over medium heat. Cook, stirring frequently, for 8-10 minutes until heated through and bubbly. The dip will thicken slightly as it heats.

5. Transfer to Serving Dish: Spoon hot dip into a serving bowl.

Cooking Method 2 – Oven (Best for Parties):

4. Preheat Oven: Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.

5. Bake: Spread dip mixture evenly in prepared baking dish. Bake for 15-20 minutes until hot and bubbly around the edges. For extra browning, broil for 1-2 minutes at the end.

Cooking Method 3 – Slow Cooker (For Keeping Warm):

4. Slow Cook: Transfer mixture to slow cooker. Cook on low for 1-2 hours, stirring occasionally. Keep on warm setting throughout party.

Finish and Serve:

6. Garnish: Top hot dip with sliced green onions, extra drizzle of buffalo sauce, and optional vegan mozzarella shreds or fresh herbs.

7. Serve Immediately: Serve hot with tortilla chips, vegetable sticks, crackers, or bread.