Looking for a delicious party dip that's vegetarian, crowd-pleasing and easy to make? This Buffalo Cauliflower Dip served in a bread bowl delivers big flavor with minimal effort - a perfect snack for Super Bowl, holidays or casual entertaining.
Table Of Contents
This recipe puts a fun twist on classic buffalo dip by swapping chicken for cauliflower rice. The result is rich, creamy and spicy - and no one will miss the meat. Serving it in a warm bread bowl adds texture and makes presentation unforgettable.
Buffalo cauliflower appetizers have become one of the most popular game day foods thanks to their bold flavor and versatility- whether baked, air-fried, or served in dip form like here. A simple side of air fried buffalo cauliflower, pepperoni pizza poppers and crockpot jalapeño cheese dip make great party appetizers also.
Try our Instant Pot buffalo dip next! Or, for more buffalo flavored recipes, I think you'll love buffalo cauliflower tacos and slow cooker buffalo macaroni and cheese.
Why You'll Love Buffalo Cauliflower Dip
- Vegetarian appetizer that still packs bold flavor.
- Ready in under 25 minutes - quick enough for last minute entertaining.
- A bread bowl keeps it warm and doubles as a tasty dipable side.
- Customizable heat profile - everything from mild to extra hot buffalo sauce works great.
Ingredients
To make buffalo cauliflower dip, you need
- 1 loaf of your favorite bread
- Cauliflower rice: 5 oz frozen package or grated fresh cauliflower
- Buffalo sauce: mild, medium, hot or extra hot
- Mozzarella cheese: for melty indulgence
- Cream cheese: for creaminess
- Sour cream
- Olive oil
- Chives or scallions for garnish
Chef's Tip
Toast the filled bread bowl in the oven for 5 minutes to melt extra cheese on top.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the frozen cauliflower rice and cook for 2-3 minutes, breaking up any clumps with a wooden spoon or spatula.
- Break the cream cheese into cubes. Stir into the cauliflower rice until evenly combined and fully melted. Mix in the sour cream and stir until sour cream is smooth.
- Add the buffalo sauce and mix. Start with ½ cup of sauce, then add more depending on how saucy you prefer your dips. Season with salt to taste if desired.
- Turn the heat to low and gradually mix in the shredded mozzarella cheese stirring constantly until it's fully melted. Remove the pan from the heat.
- Slice your bread loaf longways and scoop out the center to make a bowl, reserving the interior for a dipper. Spoon the hot dip inside. Garnish with chives or scallions and serve warm. Optionally, add more shredded cheese to the top and bake in the oven at 350℉ for 5 minutes.
Best Dippers For Cauliflower Dip
Serve your dip with:
- Pita chips
- Toasted bread, such as white bread, wheat bread or garlic bread
- Celery sticks
- Carrot sticks
- Bell pepper strips
- Tortilla chips
- Pretzels
Storing
Refrigerate leftover dip in an airtight container for up to 3 days. It can be frozen for up to 3 months and defrosted overnight in the fridge. It's best to store the dip separate from the bread bowl whether freezing or storing in the fridge.
Recipe FAQs
Yes! You can make the dip up to 2 days in advance and store it in an airtight container in the refrigerator. When ready to serve, reheat it on the stovetop or in the oven and transfer it to a fresh bread bowl before serving.
It can be as spicy as you want it to be. Using a mild buffalo sauce keeps the heat low, while a hot or extra hot sauce will add more kick.
If you don't want to use a bread bowl, this dip is great served in a baking dish or skillet.
Toasting the bread bowl lightly in the oven before filling it helps prevent sogginess. Serving the dip warm (not overly hot) also keeps the bread from soaking up too much moisture.
Recipe
Buffalo Cauliflower Dip
Equipment
Ingredients
- 1 loaf bread of choice
- 5 oz package frozen cauliflower rice or 1 grated cauliflower head
- 2 tablespoon extra virgin olive oil
- 8 oz cream cheese cut into cubes
- ½ cup sour cream
- ½ teaspoon salt
- 1 cup buffalo sauce mild, medium, hot or extra hot
- 1 cup mozzarella cheese shredded
- chives or scallions to garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the frozen cauliflower rice and cook for 2-3 minutes, breaking up any clumps with a wooden spoon or spatula.
- Break the cream cheese into cubes. Stir into the cauliflower rice until evenly combined and fully melted. Mix in the sour cream and stir until sour cream is smooth.
- Add the buffalo sauce and mix. Start with ½ cup of sauce, then add more depending on how saucy you prefer your dips. Season with salt to taste if desired.
- Turn the heat to low and gradually mix in the shredded mozzarella cheese stirring constantly until it's fully melted. Remove the pan from the heat.
- Slice your bread loaf longways and scoop out the center to make a bowl, reserving the interior for a dipper. Spoon the hot dip inside. Garnish with chives or scallions and serve warm. Optionally, add more shredded cheese to the top and bake in the oven at 350℉ for 5 minutes.
Notes
Nutrition
Mary Cate says
good recipe. I riced 7 oz of fresh cauliflower and i think you could definitely use more if youre trying to eat more veggies!