Buffalo Cauliflower Dip

Let’s face it, sometimes the best part of game day is the appetizer spread—especially when your team isn’t winning. There are so many popular game-day appetizers, but one recipe rules them all: Buffalo chicken dip. That’s why we decided to make a vegetarian version with cauliflower instead of chicken for people who love the flavor of Buffalo chicken recipes, but who don’t eat meat.

This Buffalo cauliflower dip is still creamy, cheesy and packed with spicy Buffalo wing flavor. It’s also a riff on roasted Buffalo cauliflower bites (another vegetarian game-day favorite), transforming them into a deliciously dippable treat.

Ingredients for Buffalo Cauliflower Dip

• Cauliflower: A small head of cauliflower is cut into small florets for this dip. Cutting cauliflower can be a daunting task, but you can do it without making a mess if you start by removing the core and pulling off the florets by hand.
• Cream cheese: Plain cream cheese adds a tangy flavor to the dip. Softened, room-temperature cream cheese will most easily incorporate with the other ingredients. If you forgot to set it out in advance, you can quickly soften cream cheese in the microwave or air fryer.
• Greek yogurt: Plain Greek yogurt lightens the texture of the dip. You can substitute non-fat or a full-fat sour cream if you prefer.
• Shredded cheese: This cauliflower Buffalo dip incorporates shredded cheddar and mozzarella cheeses. For the best flavor, shred the cheese yourself. Store-bought shredded cheese will work too; it just may not melt as well as cheese from the block.
• Hot sauce: Frank’s RedHot is the classic brand to choose for authentic Buffalo wing flavor.
• Blue cheese: Choose from mild to funky blue cheese crumbles. This cheese can be divisive, so if you’re not a fan of blue cheese, you can replace it with crumbled feta cheese.
• Garnish: Thinly sliced green onions are added as a garnish after the dip comes out of the oven.
• Dippers: Serve your favorite dippers such as crackers, baguette slices, carrots, celery sticks or other sliced fresh veggies with this cream cheese dip.

Directions

Step 1: Roast the cauliflower

Preheat the oven to 425°F. Line a rimmed 15x10x1-inch baking sheet with parchment paper.

Place the cauliflowerets in a large bowl. Drizzle them with the olive oil and season them with salt and pepper. Toss to coat them.

Spread the cauliflower into an even layer on the prepped baking sheet. Bake it for 20 to 25 minutes or until the cauliflower is tender and lightly browned at the edges, stirring the florets about halfway through. Remove them from the oven and reduce the temperature to 350°.

Step 2: Combine the dip ingredients

While the cauliflower is roasting, stir the hot sauce, softened cream cheese and Greek yogurt together in a large bowl. Fold in the shredded cheddar and mozzarella.

Add the roasted cauliflower to the bowl and stir until well combined.

Spread the mixture evenly into an 8-inch square baking dish. Sprinkle the top with the blue cheese crumbles.

Step 3: Bake the dip

Bake the dip for 20 to 25 minutes or until it’s bubbly. Set the oven to broil and broil it for one minute to lightly brown the top. Remove it from the oven, garnish it with thinly sliced green onions and serve it warm.

Buffalo Cauliflower Dip Variations

• Adjust the spice: If you like things extra spicy, replace the Frank’s RedHot with an even spicier hot sauce. You could also sprinkle in cayenne pepper or crushed red pepper flakes to make it spicier. If your guests are spice-adverse, use a milder hot sauce.
• Make it with chicken: If you’re serving carnivores, try our Buffalo chicken dip recipe, which uses cooked chicken in place of cauliflower.
• Change up the cheese: Although this recipe calls for cheddar and mozzarella, you could use just one or the other, or you could mix it up and try other cheese varieties such as Monterey Jack or pepper jack. Crumbled feta, goat cheese, cotija or ricotta salata can be used as milder replacements for the blue cheese.

How to Store Buffalo Cauliflower Dip

In the rare case that you have leftovers, transfer any remaining dip to an airtight container and store it in the refrigerator.

How long does Buffalo cauliflower dip last?

Buffalo cauliflower dip lasts up to four days when stored properly in the refrigerator.

How can you reheat Buffalo cauliflower dip?

You can reheat Buffalo cauliflower dip in the microwave or in a 350º oven. Cook the dip until it’s heated through, stirring to prevent any hot spots.

Buffalo Cauliflower Dip Tips

Can you make cauliflower dip in a slow cooker?

Absolutely! Slow-cooker dips are a breeze to transport to a party (and to keep warm after you get there)! After roasting the cauliflower, simply combine the ingredients as directed in the recipe, then place them in the bowl of a 3-quart slow cooker. Cover the dip and cook it on low for two to three hours or until it’s heated through.

How do you make cauliflower Buffalo dip on the stovetop?

While the cauliflower is roasting in the oven, heat a large skillet over medium-low heat. Add the softened cream cheese, Greek yogurt and hot sauce, and stir to combine them. Cook the mixture for 8 to 10 minutes, whisking frequently, until it’s smooth and creamy. Add the shredded cheddar and mozzarella and stir until they’re combined. Continue to cook the dip until the cheese is melted.

Stir in the roasted cauliflower and cook for an additional two minutes. Top it with the crumbled blue cheese and cook until it’s just beginning to melt. Remove the skillet from the heat, top the dip with thinly sliced green onion and serve it straight from the skillet.

What can you serve with the dip?

This spicy game day–ready dip pairs well with celery sticks, sliced carrots and other fresh vegetables such as sliced bell peppers and cucumbers. Other tasty options include crackers, tortilla chips, potato chips or slices of toasted baguette.