This Buffalo Cauliflower Dip is a tasty meatless version of my favorite dip…and a great way to eat your veggies, too!
1 head of cauliflower (should be about 4 cups chopped)
olive oil spray
⅔ cup of 2% plain Greek yogurt (I love Fage brand)
⅓ cup of small curd cottage cheese (I love Friendship whipped brand)
1/3 cup of hot sauce
1/3 cup of blue cheese
1/2 cup of sharp cheddar cheese
garnish – green onion
Preheat oven to 425.
Wash and dry cauliflower and then cut florets into tiny pieces. You want them larger cauliflower rice, but smaller than typical florets.
On a parchment lined baking sheet, lay florets in a single layer and spray with olive oil spray and sprinkle with salt and garlic powder. Roast for 20-25 or until cauliflower begins to brown. Remove from oven.
Mix Greek yogurt, cottage cheese, hot sauce, blue cheese, and 2 T of cheddar cheese in an oven safe bowl, then carefully fold in cauliflower. Top dip with the remaining cheddar cheese.
Place bowl back in the oven and increase temp to 450. Allow cheese to brown and bubble before removing, broiling at the end if desired.
Garnish with green peppers and enjoy with veggie dippers or homemade tortilla chips!
21 Day Fix Containers: 4 servings – 1/3 Red, 1/2 Blue, 1 Green
8 servings – 1/6 red, 1/4 blue, 1/2 green