Buffalo Cauilfower Dip
This vegetarian take on the classic buffalo chicken dip will fast become a game day favorite.
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Equipment
- Baking sheet
- oven
- Mixing bowl
- Baking dish
Ingredients
Roasted Cauliflower
- 1 large head cauliflower, chopped (about 4 cups)
- 2 tbsp olive oil
- 1 tsp salt
- ¼ tsp black pepper
- 2 tsp garlic powder
Buffalo Dip
- 16 ozs. cream cheese (2 blocks), softened
- 16 ozs. Greek yogurt (2% or 5% fat)
- 1 tbsp garlic powder
- 2 tsp onion powder
- 1 tsp dried parsely
- 1 tsp dried dill
- 1 tsp dried chives
- 2 tbsp white vinegar
- 2 tbsp worcesthire sauce
- ½-¾ cup hot sauce depending on how spicy you like things
- 3 cups shredded cheddar cheese
- Tortilla chips, celery sticks, carrots - for serving
- blue cheese crumbles, optional
Instructions
Roasted Cauliflower
- Preheat oven to 425℉
- Toss cauliflower florets with 2 tablespoons olive oil and sprinkle with one teaspoon of salt, ¼ teaspoon black pepper, and 2 teaspoons of garlic powder.
- Roast in 425℉ for about 30 minutes until softened and lightly browned. Remove from oven and set aside.
- Reduce heat to 350℉.
Buffalo Dip
- In a large bowl, combine softened cream cheese and Greek yogurt.
- Add 1 tablespoon garlic powder, 2 teaspoons onion powder, 1 teaspoon dried parsely, 1 teaspoon dried dill, 1 teaspoon dried chives and mix well. Add 2 tablespoons vinegar, 2 tablespoons Worcestershire sauce and ½-¾ cups hot sauce and blend until combined.
- Stir in 2 cups of cheddar cheese and either cauliflower or chicken. Mix well.
- Transfer to an oven safe baking dish. Top with remianing cheese and bake in 350℉ oven for about 30 minutes until mixture is hot and bubbly.
- Serve with tortilla chips or fresh veggies. Top with blue cheese crumbles, if desired.
Notes
This recipe is intended for a crowd and makes a lot of dip. If you're not hosting a party, consider halving the recipe.
If you prefer chicken, substitute shredded or diced cooked chicken breast for the cauliflower. Follow the rest of the instructions.
You can also cook this is a crock pot. This is a great option for game day because the dip stays nice and hot. Cook in a crock pot on low for 2-4 hours until warm and bubbly. Add the cheese during the last 30 minutes. Reduce heat to warm.
If you prefer chicken, substitute shredded or diced cooked chicken breast for the cauliflower. Follow the rest of the instructions.
You can also cook this is a crock pot. This is a great option for game day because the dip stays nice and hot. Cook in a crock pot on low for 2-4 hours until warm and bubbly. Add the cheese during the last 30 minutes. Reduce heat to warm.
Servings: 16 servings