Healthy Buffalo Cauliflower Dip
This Buffalo Cauliflower Dip recipe is a healthy fun vegetarian twist on the classic buffalo chicken dip. It uses roasted cauliflower instead of chicken, making it the perfect vegetarian dip for game day! If you are looking for a Vegetarian Buffalo Chicken Dip, this rich and creamy appetizer is it!
Ingredients
- 3 cups small cauliflower florets *
- 1 teaspoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 8 ounces reduced fat cream cheese, softened
- 7 ounces reduced fat shredded mozzarella
- 1 cup greek yogurt
- ¾ cup Frank's Hot Sauce **
- ½ cup green onions, sliced
- ½ cup crumbled blue cheese
- garnish: extra green onions and crumbled blue cheese
Instructions
- Preheat the oven to 450 degrees and line a sheet pan with foil. Spray with cooking spray. Also, spray a 9x9 casserole dish.
- Toss the cauliflower in the olive oil, salt, and pepper. Spread in one layer on the sheet pan and roast 15-20 minutes or until tender. Don't overcook. Turn down the oven to 350 degrees.
- With a mixer combine the cream cheese, mozzarella, greek yogurt, and hot sauce together. Once smooth carefully fold in the green onion, crumbled blue cheese and roasted cauliflower by hand.
- Put the mixture in the casserole dish. Bake for 25-30 minutes or until melted. You can pop on the broiler at the end to get the golden color.
- Garnish with extra green onion and blue cheese. Serve with chips, celery, and carrots.
Notes
- Make your florets small enough to easily pick up on chips.
- Adjust the amount of hot sauce to how spicy you want the dish. I tested with ¾ cup hot sauce which had a nice kick but not too much! You can add as little as ¼ cup or as much as 1 cup.
- Traditionally, celery and carrot sticks, tortilla chips, and crackers are served with buffalo dip. But any of your favorite dippers are always a good option!
- This cauliflower buffalo dip will last 3-5 days in the refrigerator.
- The dip is best served fresh! But if you must reheat it, you can do so by placing small portions in the microwave and warming at 30-second intervals.
- You can assemble this entire recipe ahead of time and store it in the fridge until you are ready to bake it. Just bring the dish up to room temperature before putting it in the oven.
Nutrition
Calories: 361kcalCarbohydrates: 13gProtein: 27gFat: 23gSaturated Fat: 14gCholesterol: 78mgSodium: 2377mgPotassium: 554mgFiber: 2gSugar: 7gVitamin A: 805IUVitamin C: 39mgCalcium: 641mgIron: 1mg
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!