1 (8 oz) package cream cheese, softened

1 cup blue cheese dressing

1 cup shredded Cheddar cheese, divided

½ cup Buffalo wing sauce

1 (15 oz) can cannellini beans, drained and rinsed

1 teaspoon chopped fresh chives (optional, for garnish)

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Preheat the oven to 350°F (175°C).
In a large bowl, beat together cream cheese, blue cheese dressing, ½ cup of shredded Cheddar cheese, and Buffalo wing sauce until smooth.
Slightly mash the cannellini beans with a fork or potato masher, leaving some texture.
Fold the mashed beans into the cheese mixture.
Spread the mixture into a pie pan or baking dish. Top with the remaining shredded Cheddar cheese.
Bake for 20–25 minutes, or until bubbly and golden on top.
Garnish with chopped chives and serve.

Optional: Add cayenne pepper or hot sauce for extra spice.

For a vegan version, substitute dairy-free cream cheese and vegan blue cheese dressing.

For additional crunch, mix in finely chopped celery or carrots.