Preheat the oven to 400 degrees F.

After rinsing the chickpeas, set aside ½ cup of them. Place them on a paper towel and gently pat dry. Leave them there until you’re ready to use them.

In a small bowl, use a fork, meat masher or potato masher to coarsely mash the chickpeas. This brings some really nice texture to the dip!

In a large bowl, use an electric hand mixer to beat the cream cheese until smooth and creamy. Beat in the wing sauce, ranch, blue cheese and mayo until combined. Stir the coarse mashed chickpeas into the cream cheese mixture. Fold in almost all over the cheddar, reserving a bit for the top. Stir in half of the gorgonzola.

Stir in half of the green onions and cilantro too.

Spread the mixture in a pie dish or any round baking dish that’s about 8 or 9-inch in diameter. Top with the remaining cheeses.

Bake for 25 to 30 minutes, until bubbly and warm.

While the dip is baking, heat the olive oil in a skillet over medium heat. Once hot, add in the reserved chickpeas that were on the paper towel. Sprinkle all over with the garlic powder and smoked paprika. Cook, stirring often, until the chickpeas are crunchy and fried.