Buffalo Cauliflower Dip
Treat yourself to the BEST Buffalo Cauliflower Dip ... it's easy to make and so delicious!
Servings: 10 to 12 people
Calories: 279kcal
Ingredients
For Cauliflower:
- 1 small head cauliflower, cut into small florets (about 4 cups)
- 1 tablespoon extra virgin olive oil
- kosher salt
- pepper
For Buffalo Sauce:
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 cup Frank's RedHot Original Cayenne Pepper Sauce
- 2 teaspoons sriracha sauce (optional)
For Dip:
- 1 (8-ounce) package cream cheese, softened
- 1 cup sour cream
- 2 cups shredded sharp white cheddar, divided
- ¼ cup crumbled blue cheese
- nonstick cooking spray
For Serving:
- ¼ cup crumbled blue cheese
- 2 large green onions, thinly sliced (green part only)
- carrots, celery sticks, and / or tortilla chips
Equipment
- Small Saucepan
- 8 x 8-inch Baking Dish
Instructions
Prepare Cauliflower:
- Preheat oven to 425 degrees.
- Place cauliflower on baking sheet, then drizzle with oil and season lightly with salt and pepper. Mix well.
- Roast cauliflower for 20 minutes, or until lightly browned.
- Toss with ⅓ cup Buffalo Sauce, then continue baking until sauce sticks to and coats cauliflower, about 5 to 7 minutes.
- Reduce oven heat to 375 degrees.
Prepare Buffalo Sauce:
- While cauliflower roasts, melt butter in a small saucepan over medium heat.
- When butter is hot, add garlic. Cook, stirring constantly, until fragrant (about 30 seconds).
- Add Frank's hot sauce and sriracha (if using), then mix until well combined. Bring sauce to a boil, then remove from heat.
Assemble and Bake Dip:
- Mix cream cheese and sour cream together until smooth in a large bowl.
- Stir cauliflower, remaining buffalo sauce, half the cheddar, and ¼ cup blue cheese into the cream cheese mixture.
- Spray an 8 x 8-inch baking dish with nonstick spray, then add the dip. Top with remaining cheddar cheese.
- Bake dip at 375 degrees for 20 minutes, or until hot.
Serve Dip:
- Sprinkle dip with ¼ cup blue cheese and green onions.
- Serve with veggies and chips for dipping. Enjoy!
Notes
Make sure to cut the cauliflower into very small pieces, about ½-inch. If they're too large, the dip will be hard to eat.
If the top of the dip is a little oily after baking, use a piece of paper towel to gently blot off the excess oil before adding the toppings.
Make sure to check out the info before this recipe card for more tips, plus ideas for customizing the recipe to your tastes!
Nutrition
Calories: 279kcal
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