Buffalo Cauliflower Dip
User Reviews
5
Buffalo Cauliflower Dip
Description
Buffalo Cauliflower Dip stands out by using riced cauliflower as the base ingredient, which is cooked until tender with a small amount of water. The dish incorporates classic Buffalo wing flavors through hot sauce and blue cheese or ranch dressing, complemented by cream cheese and cheddar cheese for creaminess and meltiness. The cooking method on the stovetop results in a warm, thick dip that holds its shape well for dipping. As a vegetable-forward appetizer, it offers a softer texture than chunks of chicken while maintaining the characteristic tang and heat of Buffalo sauce.
It’s served hot and garnished with blue cheese crumbles, paired traditionally with carrot and celery sticks or crackers for dipping. This makes it suitable as a snack or party appetizer, providing a spicy, creamy alternative to meat-based Buffalo dips.
Homemade riced cauliflower can be prepared with a food processor or box grater if preferred, and Frank’s RedHot sauce is recommended to keep the iconic Buffalo flavor. Leftover dip can be refrigerated for up to four days, making it convenient for serving over multiple occasions.
Ingredients
- 1/4 cup water
- 1 pound riced cauliflower (see note 1)
- 1 (5-ounce) bottle hot sauce (see note 2)
- 2 (8-ounce) packages cream cheese
- 2 cups cheddar cheese shredded
- 1 cup blue cheese dressing or ranch dressing (see note 3)
- blue cheese for garnish, crumbles
- carrot and celery, peeled and cut into 4-inch pieces, for serving
- crackers for serving
Instructions
- In a medium saucepan over medium-high heat, add cauliflower rice and water. Cover and cook until tender, stirring occasionally, about 5 minutes.
- Stir in hot sauce, cream cheese, cheddar cheese, and ranch or blue cheese dressing. Continue stirring until hot and bubbly, about 5 minutes.
- Garnish with blue cheese crumbles. Serve hot with carrots, celery sticks, or crackers. Or, transfer to a slow cooker and keep warm until serving time.
Notes
- Make your own riced cauliflower using a food processor or a box grater if desired, or buy pre-riced cauliflower.
- Frank's RedHot sauce is preferred to maintain traditional Buffalo flavor, but you can substitute with your favorite hot sauce.
- Use blue cheese dressing for a more traditional Buffalo dip, or ranch dressing if you prefer milder flavors.
- Leftover dip can be stored in an airtight container in the fridge for up to four days.
- This recipe yields enough dip to serve approximately 16 people as a snack or appetizer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 107kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 292mg | 12% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 144IU | 3% |
| Vitamin C | 14mg | 16% |
| Calcium | 131mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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