Step 1

Preheat oven to 425 degrees.

Step 2

Line a cookie sheet with parchment paper. Toss cauliflower and onion in a gallon sized bag with olive oil and salt and pepper. Spread over parchment paper. Bake for about 20 minutes or until cauliflower is tender. Remove from oven, cool slightly.

Step 3

Reduce oven temperature to 375 degrees.

Step 4

Add cauliflower and onion to food processor and pulse until minced.

Step 5

In a medium bowl with your mixer, cream Neutchatel cheese until smooth. Add in sour cream, hot wing sauce and Ranch seasoning and mix until combined. Add in cauliflower, onions and half of the mozzarella cheese. Mix until incorporated.

Step 6

Spread into a small shallow baking dish. Top with remaining Mozzarella and Bleu cheese crumbles if desired.

Step 7

Bake for about 20-25 minutes or until dip is heated through.

Step 8

Garnish with sliced green onion. Serve warm with veggies and tortilla chips for dipping.