Cauliflower Buffalo Dip is hot, cheesy, and ready in minutes and made with riced cauliflower. Buy it at the store or make your own! A delicious vegetarian twist on classic Buffalo Wing Dip.

Cauliflower Buffalo Dip in a black bowl rested on a white plate surrounded by celery.

How to Rice Cauliflower:

You can certainly pick up a bag of cauliflower pearls at the store, but if you want to save money, it’s easy to make your own!

  • You can rice cauliflower with a grater:
    Even though you can buy it, the best quality, most economical cauliflower rice is the kind you make yourself. I'll show you 2 easy methods for how to make cauliflower rice, with a grater and with a food processor.
  • Or you can rice it in a food processor:
    Even though you can buy it, the best quality, most economical cauliflower rice is the kind you make yourself. I'll show you 2 easy methods for how to make cauliflower rice, with a grater and with a food processor.

How to make Cauliflower Buffalo Dip on the stove:

It’s just 5 ingredients:

Cook the cauliflower rice in a little bit of water until softened, then stir in everything else and cook until hot and bubbly!

What’s in buffalo sauce?

  • Butter
  • Hot sauce
  • Vinegar
  • Worcestershire sauce
  • Granulated garlic

You can make your own, but I really like Frank’s Red Hot Sauce.

Cauliflower Buffalo Dip is hot, cheesy, and ready in minutes and made with riced cauliflower. Buy it at the store or make your own! A delicious vegetarian twist on classic Buffalo Wing Dip.

Cauliflower Buffalo Dip in a black bowl rested on a white plate surrounded by celery.

Cauliflower Buffalo Dip Recipe

Cauliflower Buffalo Dip is hot, cheesy, and ready in minutes and made with riced cauliflower. Buy it at the store or make your own! A delicious vegetarian twist on classic Buffalo Wing Dip.
5 from 2 votes
Cook Time 10 mins
Total Time 10 mins
Servings 16 servings
Course Appetizer
Cuisine American
Calories 165

Ingredients 

  • 1/4 cup water
  • 1 pound riced cauliflower
  • 1 (5 ounce) bottle hot sauce
  • 2 (8 ounce) packages cream cheese
  • 2 cups shredded cheddar cheese
  • 1 cup ranch dressing or blue cheese dressing
  • 1 bunch celery 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.
  • Serve hot with celery sticks or crackers. Or, transfer to a slow cooker and keep warm until serving time.

Notes

  1. Yield: One recipe should be enough to feed a group of 16 for a snack or appetizer.
  2. Make ahead: No need to make ahead, because it cooks so fast. If you have to, you can make it a day ahead of time and gently reheat on the stove.
  3. Leftovers: Refrigerate anything leftover and enjoy within the week.
  4. Make your own cauliflower rice: I break it all down in this how-to, but it's easy to turn a head of fresh cauliflower into riced cauliflower if you have a box grater or food processor. 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.
  5. Serve with: Toasted pita, crackers, celery, and carrot sticks.
  6. Cauliflower rice: Sold in bags at the store, but it's easy and less expensive to make your own. You can rice cauliflower with a grater or in a food processor.
  7. 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.
  8. Cream cheese: 2 bricks of Philly make one batch of dip.
  9. Cheddar cheese: Pre-shredded cheddar is fine in this recipe.
  10. Ranch dressing or Blue Cheese dressing: For real, authentic, traditional Buffalo Dip, this recipe MUST be made with blue cheese dressing. However, if you don't like blue cheese, ranch is delicious, too. 

Nutrition

Calories: 165kcalCarbohydrates: 6gProtein: 5gFat: 14gSaturated Fat: 5gCholesterol: 20mgSodium: 314mgPotassium: 121mgFiber: 1gSugar: 1gVitamin A: 158IUVitamin C: 14mgCalcium: 122mgIron: 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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