Buffalo Cauliflower Dip

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5 from 7 votes

This Buffalo Cauliflower Dip is so easy to make, healthy and delicious!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, brunch, Snack, vegetarian

Cuisine: American

Diet: Diabetic, Gluten Free, Vegetarian

Servings: servings

Calories: 161kcal

Author: Lauren Kelly

Ingredients

1 head of cauliflower
8 ounces cream cheese
1 cup sour cream
½ cup Buffalo sauce
1 cup ranch dressing
1 cup shredded mozzarella cheese
3 green onions
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper

Instructions

Heat olive oil in a skillet, add the white and light green part of the onion (chopped) and sauté for 1-2 minutes until the onion is soft. Keep the dark green pieces aside.
Chop the cauliflower into florets and process it until rice consistency. You could do it in a food processor or with a grated, on a medium thickness. Add the cauliflower rice with the sauté green onion.
Stir over medium heat until the cauliflower is tender; its liquid will reduce, and it will turn lightly golden. This will take around 10 to 15 minutes, depending on the amount of cauliflower you’ve got.
Add the cream cheese, salt, and ground black pepper. Stir over the stove until all the ingredients are well combined. Then add the sour cream, the buffalo sauce, the ranch dressing, the dark green part of the green onion, shredded mozzarella cheese, and mix to combine.
Add salt and buffalo sauce to taste. Once mozzarella is melted, remove from heat and serve warm with sliced veggies or crackers.

Notes

Yields: 4 cups

This is a very customizable dip, though the cauliflower and the buffalo sauce are the key ingredients, you can add or take any of the others. For example, you can replace ranch dressing with ranch seasoning (1 to 2 tbsp), or shredded mozzarella with shredded cheddar cheese, and sour cream with plain greek yogurt.

It is essential that the cauliflower is tender and the liquid has reduced before adding the rest of the ingredients; otherwise, the dip will get a watery taste.

Keep leftovers in an airtight container in the fridge for up to 7 days. To reheat the dip over the stove, use a pot or a skillet over medium heat, stirring regularly, so it doesn’t stick in the bottom. To reheat it in the oven, place it in an oven-safe tray with the oven at 400F for 8-10 minutes, or until the cheese starts to bubble.

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