Easy Riced Cauliflower Vegetarian Buffalo Chicken Dip
Easy vegetarian buffalo chicken dip is made with cauliflower rice and without chicken. Deliciously creamy, spicy with Frank’s Reds hot sauce. The dip tastes just like buffalo chicken dip perfect for the vegetarian family and friends at your next gathering. Serve with crackers, mini bread slices, and veggies for dipping.
Looking for Plant Based Appitizers?
In our family, just like yours, we have members who do not eat meat. Most of our nonmeat eaters are vegetarian so it makes it easier to change up the recipe.
My daughter who is a vegetarian made up this recipe as she loves the traditional Frank’s Redhot recipe but does not eat meat. It is so delicious it is the only recipe I use. I don’t even think of making the recipe with chicken.
This recipe is so easy to make. Just mix and bake and your guest will never know the difference. The key is to have the bag of riced cauliflower thawed and drained before you start. Also, you need to have the cream cheese at room temperature.
When our friends got together for a fun appetizer party on our deck this summer they dove right into the cheese dip. They were so surprised to find out it did not have any chicken. The best surprise is that cauliflower buffalo dip is lighter and while delicious it is not heavy at all.
Who would know that making just one swap would help you entertain your vegetarian friends and still have that wow taste factor? You can also use a light cream cheese or a vegan cream cheese.
To Make the Recipe Vegan
- Substute the regular cream cheese for vegan cream cheese
- Substute the ranch dressing for vegan mayo and ranch mix
- Substute the blue cheese for any vegan white cheese that can be crumbled
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Ingredients Needed
- 10 oz of frozen riced cauliflower (thawed)
- 1 package of cream cheese saftened
- 1/2 cup of Frank’s Redhot sauce
- 1/2 cup of ranch dressing
- 1/2 cup of blue cheese crumbles
- crackers
- Celery
- Mini Carrots
- Mini Peppers
How to make Buffalo Chicken Dip without Chicken with Riced Cauliflower
- Preheat the oven to 350° F/ 176° C
- Have the cream cheese softened and the riced cauliflower thawed and drained.
- In a medium mixing bowl with a hand mixer mix the cream cheese, hot sauce, and ranch dressing until smooth.
- Add the riced cauliflower rice and half of the blue cheese crumbles, mix well by hand.
- Add to a shallow 1 quart baking dish, spread evenly, and top with the remaining blue cheese.
- Bake at 350° F for 20 minutes until bubbly.
- Serve with cracker and veggies.
Easy Riced Cauliflower Vegetarian Buffalo Chicken Dip
Easy vegetarian buffalo chicken dip is made with cauliflower rice and without chicken. Deliciously creamy, spicy with Frank’s Reds hot sauce. The dip tastes just like buffalo chicken dip perfect for the vegetarian family and friends at your next gathering. Serve with crackers, mini bread slices, and veggies for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 1x
- Category: appetizer
- Method: Baking
- Cuisine: American
Ingredients
- 10 oz of frozen riced cauliflower (thawed and drained)
- 1 package of cream cheese softened
- 1/4 cup of Frank’s Redhot sauce (you can use as much or as little as you like, adjust to your taste)
- 1/2 cup of ranch dressing
- 1/2 cup of blue cheese crumbles
- crackers
- Celery
- Mini Carrots
- Mini Peppers
Instructions
- Preheat the oven to 350° F/ 176° C
- Have the cream cheese softened and the riced cauliflower thawed and drained. You do not want the dip to be too watery if you just use the priced cauliflower frozen.
- In a medium mixing bowl and a hand mixer mix the cream cheese, hot sauce, and ranch dressing until smooth.
- Add the riced cauliflower rice and half of the blue cheese crumbles, mix well by hand.
- Add to a shallow 1-quart baking dish, spread evenly, and top with the remaining blue cheese.
- Bake at 350° F for 20 minutes until bubbly.
- Serve with crackers and veggies.
