Thursday, August 9, 2012

Buffalo Cauliflower Dip

I love going to a party and chowing down on chips and tortillas as much as the next person. What I don’t like is a store bought dip. Always too salty, loaded with chemicals which I can’t pronounce and so fattening you might as well add the fat directly to my a$$. I also love going out for Buffalo wings. I always ask for extra carrot and celery sticks because I love the blue cheese dressing they give you. But going out and eating the carrot sticks, celery, chips and tortillas without dip is really no fun. So on goes the little bulb in my man-brain on how to make it so I can have my dip and eat it too!

Instead of just solving the problem, I decided to take both of my favorite dipping hobbies, (chips with dip and carrots and celery with wings and blue cheese dressing) and make it into one giant party. So in my own little Dr. Frankenstein way, I decided to create Buffalo Cauliflower Dip.

Seriously, think about it. You want to dip your chip? Then this stuff is the answer. You feel like chomping on veggies but miss that Buffalo wing flavor? This stuff can do that too, and all in one dip! Party in a bowl or one stop shopping…either way, it works for me.

Since typical dips are really fattening, I opted to go the garbanzo bean route. However, as great as they are, it’s still just hummus and too one dimensional for my needs in this case. Cauliflower dips are nice too, but to me cauliflower is more of a side dish (see recent recipe) and cauliflower dips are typically loaded with sour cream and cheese and too unhealthy. The combination of the two however is surprisingly complimentary. Add some heat and some other good stuff and now you have a great all around dip.

This is a no brainer, no cooking, food processor item that is super easy and is ready the second the blades stop spinning.  Cut some extra veggies because this stuff is addictive.

Buffalo Cauliflower Dip


  • 4 cups of cauliflower; boiled until very soft
  • 2-15 oz cans of garbanzo beans; rinsed and drained
  • 1 whole roasted red pepper; from a jar, packed in water
  • 2 cloves of garlic
  • 1 Shallot or ¼ of a small onion
  • 2 tbsp. Frank’s Red Hot (or 1 if you like things less spicy)
  • ½ tbsp. kosher salt
  • Pepper to taste
  1. Add all ingredients to a food processor and blend until smooth.
Side Note: as great as this stuff is as a dip, it is just as awesome as a spread for sandwiches. I have actually used this as a spread for my Street Corner Indian Chicken when putting them in tortillas (see last recipe). 
Chef Notes: if you are not a fan of a raw garlic and onion taste, just sautĂ© the shallot and garlic in a teaspoon of olive oil for about a minute or so to take the bite off.  

1 comment:

  1. Looks awesome!! can't wait to try this one out.