I think buffalo dip has officially passed all other dips in people’s love of them. I mean, is it even a party if there isn’t buffalo dip on the table? No, no it is not.
I love the traditional chicken version. Believe me, I can devour a whole pan of that good stuff. But you know me, I like to change things up every once in a while.
This cauliflower version really has my heart right now! And if you’re a traditionalist, you can completely replace the cauliflower with rotisserie chicken & the recipe is still perfect!
Happy cooking! xx
ellyn
SERVINGS: 8-10
TIME: 45-60 minutes
INGREDIENTS:
- 1 large head of cauliflower, trimmed
- ½ teaspoon salt
- 1 tablespoon olive oil
- 8 oz cream cheese, room temperature
- ⅓ cup mayo
- 1 cup ranch *
- ½ cup hot sauce *
- 8 oz shredded cheddar cheese
- 3-4 green onions – optional
INSTRUCTIONS:
- Preheat oven to 425.
- Cut cauliflower into bite size pieces. Coat with olive oil & salt. Roast for 15-20 minutes or until beginning to soften.*
- Lower oven heat to 375.
- Combine room temperature cream cheese, mayo, ranch & hot sauce.
- Fold in roasted cauliflower & 6 oz of the cheddar. Add to a baking dish. Cover with remaining cheese.
- Cover with aluminum foil & bake for 30 minutes or until bubbly. Remove foil & broil for 5 minutes or until cheese has started turning golden.
- Top with sliced green onions.
- Enjoy!
NOTES:
* CAULIFLOWER: you can also use frozen if that is easiest! Allow to thaw & totally skip the roasting step. Omit olive oil & add salt to the buffalo mixture.
* RANCH: I think the best ranch for this is the cheapest, store brand available. Just one girls opinion!
* HOT SAUCE: I think Red’s is the best for this!
