Buffalo chicken dip is a really popular appetizer to serve at parties, but this vegetarian version is equally delicious. This recipe did not take long at all to make and it was a hit at the party I attended.
This recipe comes from Mother Thyme.
-1/2 head cauliflower
-3/4 cup cayenne pepper sauce (like Frank's Red Hot)
-2 (8 ounce each) low fat or fat free cream cheese, softened
-6 ounces plain Greek yogurt
-1/4 teaspoon dried parsley flakes
-1/4 teaspoon garlic powder
-1/4 teaspoon dill weed
-1/8 teaspoon onion powder
-tortilla chips for serving
-celery sticks for serving
|Coarsely grate the cauliflower, then add into a pan with the buffalo sauce and seasoning.|
Stir in heat.
Add in the cream cheese and stir until melted.
Pour the mixture into a container and then mix in the Greek yogurt.
One of Becky's friends called this one of the best recipes that we've made. This dip was a lot lighter than buffalo chicken dip, with the same great flavors. It was best served with the "scoop" style tortilla chips. I will be making this recipe for parties in the future.