The Absolute Best Buffalo Cauliflower Dip

Is there anything better than buffalo chicken dip? Why yes, yes there is! Buffalo cauliflower dip!

Okay, maybe it’s not better, unless you are a vegetarian. But it is equally good.

Bufflao chicken dip has always been one of my favorite game day foods. Or favorite any day foods. (For more game day recipes check out the cold cream cheese veggie pizza or smoked mozzarella pasta salad). So when my daughter became a vegetarian a few years ago, I started brainstorming ways to make this tasty recipe meat-free.

We experimented with jack fruit (okay) and tofu (not our fave) and then settled on cauliflower and by George, I think we got it!

Of course this buffalo cauliflower dip recipe works just as well if you sub chicken for the cauliflower (and I often make both kinds to satisfy the meat eaters in my house). Just please, use high quality rotisserie chicken or roast your own. Don’t denigrate this delicious dip with canned chicken.

You can bet this buffalo cauliflower dip will be in heavy rotation this football season and it is always my go-to for tailgate parties!

Why You’ll Love It:

Creamy. Cheesey. Spicy. Ooey-gooey. Melt-in-your-mouth deliciousness.

Need I say more?

I mean buffalo cauliflower dip is quite possibly the perfect food.

This buffalo cualiflower recipe combines cream cheese and Greek yogurt to make a creamy base that’s not artifial tasting. Then adds herbs and spices you likely already have in your pantry to create a rich ranch flavor. Finally, some Frank’s Original Red Hot Sauce (not buffalo sauce), white vinegar, and worcestshire sauce give you the perfect buffalo flavor. Add some cheese, cheddar this time, and that’s everything.

Buffalo cualiflower dip is perfect for parties and tailgates. It reheats well. And I’ve been known to eat it for lunch.

How to Make Buffalo Cauliflower Dip:

Roasted Cauliflower

The first step to make buffalo cauliflower dip is to roast your cauliflower.

Preheat oven to 425℉ and line a large baking sheet with parchment paper.

Cut a large head of cauliflower into florets and then toss the florets with 2 tablespoons of olive oil. Sprinkle with one teaspon of salt, ¼ teaspoon black pepper, and 2 teaspoons of garlic powder.

Place on prepared baking sheet in a single layer and roast the seasoned cauliflower in a 425℉ oven for about 30 minutes until softened and browned. Remove from the oven and set aside to cool. Then reduce oven heat to 350℉.

If you want to stick to the original dip and use chicken instead of cauliflower, I recommend cooking 4 large chicken breasts in a slow cooker for 2-4 hours. Simply add the chicken breasts, salt, pepper, a few drops of liquid smoke, and about a half cup of chicken broth, and cook on high until chicken is done. Use a hand mixer to shred the chicken. Alternatively, you can use quality shredded rotisserie chicken from the grocery store to save time.

Buffalo Dip

Take your cream cheese out of the fridge about 2 hours before you plan to make the dip. Softened cream cheese blends better. If you forget, or are in a hurry, unwrap the cream cheese and popin the microwave for a bout 30 seconds. Then, in a large bowl, combine 2 blocks of softened cream cheese and 2 cups of Greek yogurt.

Add 1 tablespoon garlic powder, 2 teaspoons onion powder, 1 teaspoon dried parsely, 1 teaspoon dried dill, and 1 teaspoon dried chives to the cream cheese/Greek yogurt mixture and mix well. Then add 2 tablespoons white vinegar, 2 tablespoons Worcestershire sauce and ½-¾ cups hot sauce and blend until combined. I have one kid who likes things spicy (he oftens adds hot sauce to his buffalo dip) and another one who doesn’t, so how much hot sauce you add is up to you.

FInally, stir in 2 cups of cheddar cheese and either the roasted cauliflower or chicken. Mix well.

Transfer the buffalo cualiflower dip to an oven safe baking dish. Top with remianing cheese and bake in a 350℉ oven for about 30 minutes until mixture is hot and bubbly.

Enjoy!

Buffalo cauliflower dip is sure to delight all your vegetarian friends. And lots of your non-vegetarian friends too! Once you taste this recipe made with Greek yogurt and herbs you’ll never want the bottled ranch version again.

Buffalo cauliflower dip is best served warm. We love it with tortilla chips or pita chips. It’s also great with fresh veggies like celery, carrots, and pepper strips. You can also serve this dip over a baked potato or . . . Or just eat it with a spoon. I won’t tell.

You can also customize buffalo cauliflower dip. We’ve already talked about how to sub chicken for the cauliflower. You can also swap out the cheddar cheese for mozzarella. I’ve made the dip this way too and it’s equally delicious. Sometimes, I skip the cheddaron top and add some blue cheese.

Anohter great way to make buffalo cauliflower dip is in the crockpot. This is especially good for parties or game days becasue the dip stays nice and warm. Place uncooked dip into crock pit (minus the cheese topping) and cook on low for 2-4 hours. Add the last cup of cheese to the top about 30 minutes before you are going to serve it.

Let me know if you try buffalo cualiflower dip!

Off we go!