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
Units
Scale
- 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.