Buffalo Bean Dip
March 23, 2011 § 32 Comments
After seeing me post recipes for things like my Cinnamon Roll Larabars and my Peanut Butter Cream Cheese I’m sure you have noticed that I love to recreate food items that are typically sold at my favorite stores. Not only do these creations taste delicious, but they also save me some money!
A while back, October I believe, I went on one of my monthly Whole Foods shopping extravaganzas and picked up a container of Cool Beans Buffalo Bean Dip along with a variety of other things. Almond butter, falafel sticks, and coconut water to name a few.
The bean dip was really, really, really good! Spicy, but not oh-em-gee-I-really-need-a-glass-of-water-and-a-fire-extinguisher spicy. If you know what I mean.
The only thing I didn’t like about the bean dip was the price. $4.99 for a little 12 ounce container? CRAZY!
Fortunately, I knew that I could easily recreate it in only 5 minutes and for a fraction of the cost.
Buffalo Bean Dip
Inspired by Cool Beans Buffalo Bean Dip
“A flavorful bean dip spicy enough for the heat-lover yet mild enough for everyone else!”
- 2 (15 ounce) cans northern beans, drained and rinsed
- 2 tablespoons tahini butter
- 3-4 tablespoons buffalo hot sauce (I used Frank’s Red Hot.)
- 2 teaspoons lemon juice
- a dash of black pepper
- ~½ teaspoon cayenne pepper (optional)
- Place beans in a food processor and puree until the beans are smooth and creamy; about 1 minute.
- Scrape down the sides of the processor, add the remaining ingredients, and puree for 30 more seconds.
- Remove finished bean dip from food processor and serve. Leftover bean dip can be stored in the fridge for up to 2 weeks.
Yield: ~2 cups bean dip
* * * * *
Believe it or not, this bean dip took me a few tries to get perfect. The first couple times I made it I didn’t use the tahini and the texture was way off. Dry, thick, and hard to swallow. In other words, make sure you use tahini! It’s usually sold in the nut butter aisle at the grocery store or in the international aisle. In a pinch I’m sure you could substitute 2 tablespoons of peanut butter for the tahini.
Buffalo Bean Dip is perfect for spreading on sandwiches, crackers, and dipping veggies!
Now I really want some bean dip! Unfortunately it’s already all gone. 2 cups of bean dip doesn’t last longer than 2-3 days in my house.