Yep, that's right, just in time for the Super Bowl: Buffalo Caulifower Dip. Vegetarian-friendly, this dip will be SURE to *wow* the party. Bring this dip to any party and consider yourself a good friend and party-goer as you will be providing some vegetables to that table ;)
This dish is super easy to make and really just subbing out the chicken for cauliflower. Let's dive in on how to make it.
Feeds a crowd (8-10 people)
Ingredients:
- 1 small head of cauliflower
- salt and pepper
- olive oil spray
- 2 blocks of cream cheese
- 1/2 cup (or 3/4 cup, depending on tolerance to spice) Frank's Red Hot Buffalo sauce (has to be Frank's)
- 1 cup Ranch dressing
- 1.5 cups sharp cheddar, shredded
- Dippies: tortilla chips, pita chips, carrots, celery, etc.
Instructions:
- Prep a cooking sheet with parchment paper and pre-heat your oven to 400 degrees.
- Wash and cut cauliflower into small florets-- small enough to fit on a tortilla chip.
- Spread florets onto the prepped cooking sheet with parchment paper. Spray cooking oil over the florets and season with salt and pepper.
- Cook cauliflower for about 20 mins. Once browned, remove from the oven and let cool. Don't turn the oven off!
- In a bowl, combine cream cheese, hot sauce, ranch dressing, and 3/4 cup of cheddar.
- Once all combined, add the cauliflower to the mix by gently folding it in. You want to be gentle so the florets don't break apart!
- In a 9x13 dish, add the mixture and spread it out evenly, using a spatula. Sprinkle the additional 3/4 cup of cheddar over the top of the dish.
- Bake the dish at 400 degrees for another 20 minutes or until you start to see bubbling around the edges.
- For an extra crispy top, broil for 2-3 mins (be careful, this can burn fast!) until you start to see browning.
- Remove the dip from the oven and let cool for 10-15 minutes. It will be HOT HOT HOT!
- Grab your favorite dippies: tortilla chips, pita chips, carrots, celery and enjoy.
Please let me know if you make this recipe and enjoy it! Go sports!
