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1
Buffalo Cauliflower Dip
Submitted by Jennifer | Mother Thyme on January 17, 2013 in Appetizers, Warm Dips
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- ½ heads Cauliflower
- ¾ cups Cayenne Pepper Sauce (like Frank's Red Hot)
- 16 ounces, weight Low-fat Or Fat-free Cream Cheese
- 6 ounces, weight Plain Greek Yogurt
- ¼ teaspoons Dried Parsley Flakes
- ¼ teaspoons Garlic Powder
- ¼ teaspoons Dill Weed
- ⅛ teaspoons Onion Powder
- Tortilla Chips For Serving
- Celery Sticks, For Serving
Preparation Instructions
Remove stems and leaves from cauliflower and use a box grater to coarsely grate cauliflower florets to resemble rice. You need about 2 1/2 cups.
Place grated cauliflower and pepper sauce in a large non-stick skillet over medium heat and cook until heated through. Stir in cream cheese and cook, stirring until melted. Then add in Greek yogurt, parsley flakes, garlic powder, dill weed and onion powder. Cook until heated through.
Place dip in bowls and serve warm with tortilla chips or celery sticks.
