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Introduction
The origins of this scrumptious dip can be traced back to the iconic Buffalo wings that took the culinary world by storm. In the 1960s, at the Anchor Bar in Buffalo, New York, a creative cook whipped up a batch of spicy wings for a group of hungry patrons, and the rest is history. Inspired by this legendary dish, our Healthy Buffalo Cauliflower Dip pays homage to that fiery flavor while offering a nutritious twist. With its vibrant orange hue and irresistible aroma wafting from the kitchen, this dip promises to be the star of any gathering, especially during football season or game nights.
Ingredients
• 2 cups (240g) cauliflower florets
• 1 tablespoon (15ml) olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup (230g) plain Greek yogurt
• 1/2 cup (120g) cream cheese, softened
• 1/4 cup (60ml) buffalo sauce (such as Frank's RedHot)
• 1 tablespoon (15ml) fresh lemon juice
• 1/4 cup (30g) crumbled blue cheese
• 2 tablespoons (8g) chopped fresh chives
Step 1:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2:
In a mixing bowl, toss the cauliflower florets with olive oil, salt, and black pepper until well coated.
Step 3:
Spread the cauliflower florets in a single layer on the prepared baking sheet. Roast in the preheated oven for 18-20 minutes, or until tender and slightly charred.
Step 4:
In a separate mixing bowl, combine the Greek yogurt, cream cheese, buffalo sauce, and lemon juice. Use a rubber spatula or whisk to blend the ingredients until smooth and well combined.
Step 5:
Remove the roasted cauliflower florets from the oven and let cool slightly. Add them to the yogurt mixture and gently fold them in.
Step 6:
Transfer the dip to a serving bowl and top with crumbled blue cheese and chopped fresh chives.
Q: Can I use a different type of cheese instead of blue cheese?
A: Yes, you can substitute the blue cheese with crumbled feta, shredded cheddar, or grated Parmesan cheese, depending on your preference.
Q: Can I make this dip ahead of time?
A: It's best to roast the cauliflower and prepare the yogurt mixture right before serving for optimal freshness and texture. However, you can roast the cauliflower a day in advance and assemble the dip just before serving.
Q: Can I bake the dip instead of serving it chilled?
A: While this recipe is meant to be served as a chilled dip, you can bake it in an oven-safe dish at 350°F (175°C) for 15-20 minutes until heated through and bubbly if you prefer a warmer dip.
• For a vegan version, substitute the Greek yogurt and cream cheese with plant-based alternatives.
• Adjust the amount of buffalo sauce to your desired level of spiciness.
• Serve the dip with fresh vegetables, pita chips, or crackers for dipping.
• This recipe is gluten-free and vegetarian.
Serve the dip immediately while still warm, with fresh vegetables, pita chips, or crackers for dipping.
Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
Prepare the yogurt mixture while the cauliflower is roasting to save time.
- For a smoother texture, blend the yogurt mixture with an immersion blender or food processor before adding the roasted cauliflower.
- Adjust the amount of buffalo sauce to suit your desired level of spiciness.
- Let the cream cheese soften at room temperature before mixing to ensure a smooth consistency.
For a vegan version, substitute the Greek yogurt and cream cheese with plant-based alternatives like coconut yogurt and vegan cream cheese.
Pair this dip with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, or a light beer like a lager or pilsner.
This recipe is suitable for any season, but cauliflower is at its peak in the fall and winter months.
This recipe contains dairy products (Greek yogurt, cream cheese, and blue cheese). It is vegetarian but not vegan as written.
