Description
This creamy Buffalo Cauliflower Dip is the perfect appetizer for your next gathering. It’s packed with flavor and pairs well with fresh veggies and crackers.
Ingredients
Scale
- 1 head cauliflower (about 4 cups of florets)
- 2 ounces low fat cream cheese (softened)
- 8 wedges Laughing Cow Light Blue Cheese
- 1/2 cup low fat sour cream
- 3/4 cup Frank’s RedHot Buffalo Wing Sauce
- 1/2 packet ranch dressing mix
- Salt & pepper (to taste)
- 1/2 cup cheddar cheese (shredded)
- Green onions (thinly sliced, for garnish)
- Carrot sticks
- Celery sticks
- Bell pepper strips
- Crackers
Instructions
- Preheat your oven to 350 degrees F.
- Remove the stem and leaves from the head of cauliflower. Then cut the head into small pieces. There should be about 4 cups of florets.
- Place a steamer basket into a large pot. Put the florets onto the basket and then add enough water to cover the bottom of the pot. Bring to a boil and then reduce heat to a simmer. Cover and cook until the cauliflower is tender, about 7-8 minutes.
- Add the steamed cauliflower, cream cheese, blue cheese, sour cream, hot sauce, and ranch mix to a food processor. Puree until smooth, but with a few chunks. Check the seasoning and add salt and pepper to taste. Give everything one more whirl.
- Spread the cauliflower mixture in a 2-quart baking dish. Sprinkle cheddar cheese all over the top of the dip.
- Bake for 20 minutes or until the cheese is melted. Remove from the oven. Sprinkle the top with sliced green onions and serve warm.
Notes
- This dip pairs perfectly with fresh vegetables and crackers for dipping.
- Adjust the hot sauce according to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg