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Cauliflower rice for the win! This 10-minute appetizer recipe for Cauliflower Buffalo Dip is a hot, cheesy, and delicious vegetarian twist on classic Buffalo wing dip.

Cauliflower buffalo dip in a bowl next to a bowl of carrots, celery and crackers.

Buffalo chicken used to get all of the fiery love. (Don’t miss my easy, cheesy Buffalo Chicken Dip if you love it, too!)

But hot on the heels of California Pizza Kitchen’s Buffalo Cauliflower appetizer and other cauliflower snack recipes, one of my favorite versatile vegetables is getting a well-deserved moment in the sun.

Grab your carrots and celery sticks, round up a few stacks of crackers, and prepare to dive in to this hot dip recipe. The entire easy appetizer idea can be ready to savor and share in 10 minutes!

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step by step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Cauliflower Buffalo Dip Recipe

Recipe ingredients

Labeled ingredients for cauliflower buffalo dip.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Riced cauliflower: Use a food processor or box grater to make your own cauliflower rice. To do it by hand, use the largest holes on a box grater to shred the vegetable into tiny pieces. To use a food processor, simply cut the cauliflower into pieces and pulse the vegetable until evenly minced. Or buy a 16-ounce bag of cauliflower rice in the produce section.
  • Hot sauce: Frank’s Red Hot is the classic Buffalo wing sauce. Feel free to substitute this zippy condiment with your another hot sauce you prefer.
  • Cheddar cheese: Pre-shredded cheddar is just fine here.
  • Ranch Dressing or Blue Cheese DressingFor traditional Buffalo Dip, this recipe must be made with blue cheese dressing. However, if you don’t like blue cheese and do want to channel your inner Midwesterner, ranch is delicious, too. 

Step by step instructions

  1. In a medium saucepan over medium-high heat, add cauliflower rice and water. Cover and cook until tender, stirring occasionally, about 5 minutes.
Cauliflower mash in a silver saucepan.
  1. Stir in hot sauce, cream cheese, cheddar cheese, and ranch or blue cheese dressing. Continue stirring until hot and bubbly, about 5 minutes.
Cauliflower buffalo dip in a silver saucepan.
  1. Garnish with blue cheese crumbles. Serve hot with carrots, celery sticks, or crackers. Or, transfer to a slow cooker and keep warm until serving time.
Cauliflower buffalo dip in a crockpot next to a bowl of carrots, celery and crackers.

Recipe tips and variations

  • Yield: A single batch of this Cauliflower Buffalo Dip will feed about 16 for a snack or appetizer. Half or double the recipe as desired to fit your crowd.
  • Storage: Transfer any extra Cauliflower Buffalo Dip to an airtight container and refrigerate for up to 4 days.
  • Make ahead: Since this easy snack recipe comes together in just 10 minutes, chances are, you won’t need to worry about making it in advance. If you must, however, stir everything together up to 24 hours ahead, store in the refrigerator, and gently reheat on the stove.
Cauliflower buffalo dip in a bowl next to a bowl of carrots, celery and crackers.

Recipe FAQs

Can I use frozen cauliflower rice for this recipe?

Yes, frozen cauliflower rice works just fine here!

Besides crackers, carrots, and celery, what else could I serve alongside Cauliflower Buffalo Dip?

Pretty much any sturdy dunking vessel you’d use for other dips like Hummus, Dill Dip, or Spinach and Artichoke Dip. Consider baked or fried pita wedges, tortilla chips, corn chip scoops, toasted baguette slices, baby bell pepper halves, or cucumber slices.

More hot dip recipes

Someone setting down a bowl of cauliflower buffalo dip.

Cauliflower Buffalo Dip

Cauliflower rice for the win! This 10-minute appetizer recipe for Cauliflower Buffalo Dip is a hot, cheesy, and delicious vegetarian twist on classic Buffalo wing dip.
5 from 9 votes
Cook Time 10 mins
Total Time 10 mins
Servings 16 servings
Course Appetizer
Cuisine American
Calories 107

Ingredients 

  • 1/4 cup water
  • 1 pound riced cauliflower (see note 1)
  • 1 (5-ounce) bottle hot sauce (see note 2)
  • 2 (8-ounce) packages cream cheese
  • 2 cups shredded cheddar cheese
  • 1 cup blue cheese dressing or ranch dressing (see note 3)
  • blue cheese crumbles for garnish
  • carrots and celery, peeled and cut into 4-inch pieces, for serving
  • crackers for serving

Instructions 

  • In a medium saucepan over medium-high heat, add cauliflower rice and water. Cover and cook until tender, stirring occasionally, about 5 minutes.
  • Stir in hot sauce, cream cheese, cheddar cheese, and ranch or blue cheese dressing. Continue stirring until hot and bubbly, about 5 minutes.
  • Garnish with blue cheese crumbles. Serve hot with carrots, celery sticks, or crackers. Or, transfer to a slow cooker and keep warm until serving time.

Recipe Video

Notes

  1. Riced cauliflower: Use a food processor or box grater to make your own cauliflower rice. To do it by hand, use the largest holes on a box grater to shred the vegetable into tiny pieces. To use a food processor, simply cut the cauliflower into pieces and pulse the vegetable until evenly minced. Or buy a 16-ounce bag of cauliflower rice in the produce section.
  2. Hot sauce: Frank’s RedHot is classic Buffalo wing sauce; I wouldn’t use anything else. But you can try your favorite hot sauce if you have one.
  3. Ranch Dressing or Blue Cheese DressingFor traditional Buffalo Dip, this recipe must be made with blue cheese dressing. However, if you don’t like blue cheese and do want to channel your inner Midwesterner, ranch is delicious, too. 
  4. Yield: A single batch of this Cauliflower Buffalo Dip will feed about 16 for a snack or appetizer. Half or double the recipe as desired to fit your crowd.
  5. Storage: Transfer any extra Cauliflower Buffalo Dip to an airtight container and refrigerate for up to 4 days.
  6. Make ahead: Since this easy snack recipe comes together in just 10 minutes, chances are, you won’t need to worry about making it in advance. If you must, however, stir everything together up to 24 hours ahead, store in the refrigerator, and gently reheat on the stove.

Nutrition

Serving: 1servingCalories: 107kcalCarbohydrates: 6gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 15mgSodium: 292mgPotassium: 106mgFiber: 1gSugar: 2gVitamin A: 144IUVitamin C: 14mgCalcium: 131mgIron: 1mg
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Comments

    1. Hi Diane, I’ve never tried this but I don’t see why not! I’d suggest letting it thaw overnight in the refrigerator before serving. Hope this helps! – Meggan