Buffalo Cauliflower Dip

Total Time Prep: 10 min. Cook: 1 hour
Yield 8 servings
Test Kitchen Approved
This vegetarian Buffalo cauliflower dip has classic wing flavor without the wings. Set it out on game day and watch it disappear.

Ingredients

  • 4 cups fresh cauliflowerets
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/2 cup Buffalo wing sauce
  • 4 ounces cream cheese, softened, cubed
  • 1/2 cup plain Greek yogurt
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup crumbled blue cheese
  • 1 tablespoon chopped green onions
  • Toasted baguette slices, crackers, carrots and/or celery, for serving

Directions

  1. Preheat the oven to 425°. Line a 15x10x1-in. baking sheet with parchment paper.
  2. Place cauliflowerets in a large bowl. Add olive oil, salt and pepper; toss to coat. Spread into an even layer on the prepared baking sheet. Bake 20-25 minutes or until cauliflower is tender and lightly browned on the edges, stirring halfway through baking. Remove from the oven.
  3. Reduce the oven heat to 350°.
  4. Meanwhile, in a large bowl, stir together hot sauce, cream cheese and Greek yogurt. Fold in shredded cheeses. Add roasted cauliflower; stir to combine. Spread the mixture in a greased 8-in. square baking dish. Sprinkle with blue cheese crumbles. Bake 20-25 minutes or until bubbly. Set the oven to broil; broil 1 minute or until lightly browned.
  5. Remove from the oven; let slightly cool. Garnish with green onion to serve. Serve with toasted baguette slices, crackers, carrots and/or celery.

Nutrition Facts

1 serving: 164 calories, 13g fat (7g saturated fat), 34mg cholesterol, 660mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 7g protein.

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