(45 votes, average: 3.67 out of 5)
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This Buffalo Cauliflower Dip is a delicious vegetarian spin on a classic game day snack. Made with roasted cauliflower, Frank’s hot sauce, Greek yogurt, and ranch, it’s perfect served with tortilla chips or celery sticks. Easy to make in the oven, slow cooker, or Instant Pot!
Ingredients
Scale
- 1 small head cauliflower, chopped into small, bite-sized florets (about 5-6 cups florets)
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 8 ounces cream cheese, softened to room temp and cut into 1-inch cubes
- 1/2 cup plain Greek yogurt
- 1/2 cup Frank’s hot sauce (or Buffalo wing sauce)
- 1/2 cup ranch dressing (or 1 tablespoon ranch seasoning)
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup crumbled blue cheese (plus extra for topping, if desired)
- Optional: sliced green onion, for garnish
- Tortilla chips, carrot and celery sticks, for serving
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- On the baking sheet, toss cauliflower with olive oil, salt and pepper. Bake until tender and slightly browned, about 20-25 minutes. Lower oven temperature to 350 degrees F.
- Add roasted cauliflower to a large mixing bowl. Add cream cheese, Greek yogurt, Frank’s hot sauce, ranch dressing (or seasoning), 1/2 cup shredded mozzarella, blue cheese, and stir until ingredients are combined and cream cheese is mostly incorporated.
- Transfer to a 9×9 or 10×7 baking dish and top with remaining 1/2 cup mozzarella and optional extra blue cheese.
- Bake until mixture is bubbling and the sides are just starting to brown, about 25-30 minutes.
- Top with optional sliced green onion and serve warm with tortilla chips, carrot and celery sticks, for dipping.
- Instant Pot: Add cauliflower, Frank’s, ranch dressing or seasoning, salt and pepper to Instant Pot and stir to coat. Secure lid onto Instant Pot and set to pressure cook/manual for 2 minutes. Use quick release valve to release steam. Once pressure is released, open lid and add cream cheese, yogurt, mozzarella, and blue cheese. Using an immersion blender or hand mixer on low, blend ingredients until smooth and creamy, or your desired texture (I like some little chunks of cauliflower in mine!). Pour out into a serving bowl and garnish with green onion.
- Slow Cooker: Spray the bowl of the slow cooker with cooking spray. Roast your cauliflower first and then add all ingredients to a slow cooker and stir to combine. Cook on high for 1.5 to 2 hours or on low for 3-4 hours, or until cheeses have melted and dip is warm throughout. Give it another stir and transfer to a serving dish with your desired garnishes.
Notes
- This recipe was updated and improved October 2023. If you loved the original recipe, here are the key ingredient differences: 4 ounces cream cheese, 1 cup Greek yogurt, 1 tablespoon ranch seasoning, blue cheese is an optional topping. The main instruction difference is to pulse all the ingredients in the food processor to combine before transferring to the baking dish to bake.
- This recipe has bite-sized cauliflower chunks. If you prefer more of a smooth consistency, pulse ingredients in the food processor before transferring to the baking dish.
- I used ranch dressing because it was more accessible in stores I shop at than ranch seasoning but if you’d like your dip to have a thicker consistency, use seasoning instead.
- Frank’s hot sauce is my favorite Buffalo sauce (and I’m from Buffalo, NY so I know a good wing sauce!) and I highly recommend trying to find it for this recipe but don’t sweat it if you need to use another type of Buffalo sauce.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dip
- Method: Bake
- Cuisine: American
