Buffalo Chickpea Dip and Chips
A recipe from Cobb County School Nutrition
The Buffalo Chickpea Dip created by Cobb County School Nutrition makes an ideal vegetarian choice for your lunch menu. This dip combines a spicy and tangy flavor profile with a creamy texture, topped off with a crunchy roasted chickpea garnish.
Ingredients:
- 144 srv Roasted Chickpeas
- 6 lbs Cheese, cream, loaf
- 2 qt Dressing, ranch, lite
- 2 qt Sauce, buffalo
- 4 1/2 #10 can Beans, garbanzo, canned, undrained
- 9 lbs Cheese, cheddar, shredded
- 18 lbs Chips, tortilla, whole grain
Steps:
2 DAYS PRIOR TO SERVICE
Prepare Roasted Chickpea recipe 48 hours prior to service.
BUFFALO CHICKPEA DIP
- Using the VCM with the knead/mix attachment, add the cream cheese and ranch dressing.
- Blend until smooth. Add buffalo sauce and continue mixing until fully combined.
- Place the cream cheese mixture in a large mixing bowl.
- Drain the canned chickpeas. Add chickpeas and shredded cheddar cheese to cream cheese mixture.
- Mix with a spatula to fully incorporate.
- Use a #8 disher to portion dip into oven safe bowls.
- Bake in oven at 325°F for 15-20 minutes.
- Remove from oven and top each Buffalo Chickpea Dip with 1/8 cup Roasted Chickpeas.
- Hot hold for service.
- Serving is 1 Buffalo Chickpea Dip with 2 ounces tortilla chips.
Cook to 135°F or higher.
Hold at 135°F or above.
Measure 2 ounces of tortilla chips to determine the quantity required for each serving. According to various sources, 2 ounces is approximately equivalent to 20 to 30 chips, depending on their size.
Recipe Details
Meal Components:
Grain (G)
Meat/Meat Alternate (M/MA)
Crediting Information
- 2 oz. eq Meat/Meat Alternate (M/MA)
- 2 oz. eq Grain (G)
HACCP Category:
Process #2 (Same Day)
Yield:
144
Portion Size:
Serving is 1 buffalo chickpea dip with 2oz. tortilla chips.
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 590 | cal |
| Saturated Fat: | 10 | g |
| Total Fat: | 31.4 | g |
| Sodium: | 743 | mg |
