buffalo dip

Baked Buffalo Cauliflower Dip includes easy ingredients and easy steps.  Pureed cauliflower baked into a cheesy, creamy buffalo dip.  You'll be surprised when you can't stop dipping!

Baked Buffalo Cauliflower Dip

salt (,

cauliflower (,

garlic (,

cream cheese (, quartered)

cayenne pepper

hot sauce (, more or less to taste)

Vegetables (, crackers, pretzels, chips (for dipping))

Preheat the oven to 350 degrees F.

Boil the cauliflower florets in a large pot of salted boiling water until just fork tender, about 3-5 minutes; drain and transfer to the bowl of a food processor fitted with the steel blade.  Add the garlic to the bowl and pulse until combined.  Add the cream cheese and process until somewhat smooth.

Add the cheese, cayenne pepper and hot sauce then process until smooth.  Sprinkle in more cayenne pepper and hot sauce, to taste.  Transfer to a baking dish (at least 1 1/2 quart sized).  Sprinkle the top with more cayenne pepper for garnish, if desired.

Bake for 30 minutes, until hot and bubbly.  Serve hot, warm or at room temperature with the vegetables, crackers, pretzels and/or chips.

A creamy and spicy buffalo ranch chicken dip that's easy to make and a real crowd pleaser!&nbsp;

Buffalo Ranch Chicken Dip

chicken (shredded)

cream cheese (softened)

buffalo wing sauce sauce (such as Frank’s®)

dry ranch dressing mix

sour cream

cheddar cheese

green onions

cooking spray

Preheat oven to 400 degrees F.

In a medium bowl, mix together the chicken, cream cheese, buffalo wing sauce, dry ranch mix and sour cream.

Coat an 8 inch skillet or pie plate with cooking spray. Spread the chicken mixture into the skillet.

Top with cheddar cheese.

Bake for 20 minutes or until browned and cheese is melted. Sprinkle with green onions and serve.

Cheesy, creamy, and packed with spicy flavor, this is the best vegan buffalo chicken dip. The perfect crowd-pleaser, no one will guess it's meatless and dairy-free.

Vegan Buffalo Chicken Dip

raw cashews

water

lemon lemon juice

yeast

garlic powder

onion powder

dill

salt

Frank’s Red Hot Sauce

soy curls roughly chopped

Homemade Tortilla Chips

Carrot sticks

Celery sticks

Prepare 1 cup of Butler Soy Curls by following the instructions on the package. When they are finished soaking drain and chop them into small pieces.

Soak cashews in warm water for 20-30 minutes or boil for 5-10 minutes. If you are using a high-powered blender like Vitamix you don&#8217;t need to soak the cashews.

Drain cashews and add to blender with water, lemon juice, nutritional yeast, garlic powder, onion powder, and salt. Blend on high until the mixture is smooth. Then add the Frank&#8217;s Red Hot Sauce and blend again until everything is well combined.

Pour the dip mixture into an oven-safe baking dish or bowl, add the chopped soy curls, and mix well. Place in oven and bake for 20 minutes.

Dried dill, but fresh will work as well. If using fresh cut the amount in half. Dried spices tend to be more potent.

Thank you, Carole! Yes, it will work. I would cook or boil it for 15 minutes then shred it.

10 STARS! I  I made this as a dip w/o soy curls. I am from Buffalo and since going WFPB, I really miss Buffalo wings &amp; Buffalo chicken fingers, so today I made this dip with tofu fingers and celery. Absolutely delicious ... I used to mix my hot sauce with blue cheese, so this dip is not just "as good" .... it's better!

ABSOLUTELY!!! I don't feel it hurts the flavor. It's more for texture.

It's very different from both of those and is what gives the dip it's "buffalo wing" flavor. It should be in the same section at your local grocery.

Fantastic!  I am always trying to get more veggies in my kids so I added two cups of riced cauliflower to the dip.  For the "grown-up"  half of the pan, I also added in a couple of tablespoons of chopped kale.  Turned out great.  Thanks so much.

This recipe is outstanding!  I made it without the soy curls since they are not available in my area, and it was a huge hit with my non-vegan family!   I will be making this recipe again and again. Thank you Shane!  You rock!

This is the best recipe!! Even non-vegan friends loved it!  I cut back on the "heat" (amount of hot sauce) but it was fantastic.  Going to make this for New Year's Eve, yay!

This is going in my “good enough for company” file!  Loved it!

absolutely love this dip! i could actually just eat with a spoon! but love it on broccoli and baked potatoes! 
the dill isn’t included in the blending instructions so i added it with the other spices! I love all your recipes Shane!

I made this and the response was amazing from my family.  It is such a hit.  Thanks for the great recipe.

Wow! This is fantastic! Definitely a "show off" dish! Lol 😄 (Can never have enough party/potluck dishes.)

Digging in!  First taste was amazing !  Thanks!

Hey Shane, this is awesome! I love Frank’s hot sauce, use it in my hummus all the time, but this is even better, makes enough to share haha!! In fact I’m taking it to a non-plant based super bowl get together this weekend!
I was just wondering if it can be frozen? And if so, how would you recommend re-heating it…thaw first, or not? Re-bake or could it be microwaved?
Thanks so much!
Luci

My old man requests this regularly. It was also the fave at a recent bar football gathering. Now I had to double it so some can come to Christmas and some can stay home. Best dip ever.

This Buffalo Chicken Stuffed Jalapeños recipe is an air-fried take on traditional fried jalapeño bites! Loaded with a quick Buffalo chicken filling, these stuffed jalapeño peppers are air-fried until golden and served with a Bud Light® beer-cheese dipping sauce that comes together in a snap. These delicious chicken stuffed jalapeño peppers only take 15 minutes to prep and 30 minutes to cook, making them a quick and easy appetizer to serve at your next game day party. Next time football is on the schedule, give these Buffalo chicken stuffed jalapeños a try.

Buffalo Chicken Jalapeño Bites with Beer Cheese Dip

FRANK'S RedHot® Buffalo Wings Sauce divided

(4 oz) cream cheese

chicken

Cheddar cheese divided

bacon

jalapeño peppers halved, seeds and ribs removed

Fontina cheese

Gruyere cheese

cornstarch

(12 oz) Bud Light® beer

step 1

MIX 1/2 cup of the Buffalo Wings Sauce and cream cheese in large bowl until smooth. Stir in chicken, 1/3 cup of the shredded Cheddar and bacon. Fill each jalapeño half with about 1 tablespoon filling mixture. Sprinkle filled jalapeños evenly with remaining 2/3 cup shredded Cheddar. 

step 2

PREHEAT air fryer on 370°F for 3 minutes. Spray basket with no stick cooking spray. Working in batches, place jalapeño poppers in single layer in fryer basket. Air fry 8 to 10 minutes, until heated through and cheese is golden brown. Repeat with remaining poppers. 

step 3

MEANWHILE, place shredded Fontina and Gruyere cheese in large bowl. Add cornstarch and toss until cheese is coated. Bring beer to simmer in small saucepan. Gradually add cheese, stirring constantly until melted and smooth. Transfer hot beer cheese to serving bowl; swirl in remaining 1/4 cup Buffalo Wings Sauce. Serve jalapeño poppers with beer cheese for dipping.

step 4

<b>Test Kitchen Tip:</b> To bake poppers in the oven instead of air frying, preheat oven to 400°F. Arrange poppers in single layer on large foil-lined baking pan sprayed with no stick cooking spray. Bake 20 minutes or until bubbly and browned. 

Top 4 buffalo dip recipes from across the web

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Top Tags

Baked Buffalo Cauliflower Dip

Buffalo Ranch Chicken Dip

Vegan Buffalo Chicken Dip

Buffalo Chicken Jalapeño Bites with...

Top 4 buffalo dip recipes from across the web

The most viewed buffalo dip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Buffalo Cauliflower Dip

Buffalo Ranch Chicken Dip

Vegan Buffalo Chicken Dip

Buffalo Chicken Jalapeño Bites with...

The most viewed buffalo dip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine