VEGETARIAN BUFFALO DIP
This Vegetarian Buffalo Dip is creamy, spicy, and packed with bold buffalo flavour—without the meat! It’s a crowd-pleasing appetiser made with cheese, hot sauce, and plant-based ingredients. Perfect for parties, game day, or snacking!
Ingredients
- 1 tablespoon olive oil
- 1 cup finely chopped cauliflower or canned jackfruit or white beans
- 8 oz cream cheese softened
- ½ cup sour cream or Greek yoghurt
- ½ cup buffalo sauce like Frank’s RedHot
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: sliced green onions extra cheese
Instructions
Cook Veggies:
- Heat olive oil in a skillet over medium heat. Add cauliflower (or other base) and cook until tender, about 5–7 minutes. Season with salt, pepper, and garlic powder.
Mix the Dip:
- In a large bowl, mix cream cheese, sour cream, and buffalo sauce until smooth. Stir in cooked cauliflower and shredded cheeses.
Bake:
- Spread mixture into a baking dish. Bake at 375°F (190°C) for 20–25 minutes until hot and bubbly. Broil for 1–2 minutes for a golden top, if desired.
Serve:
- Top with green onions. Serve warm with tortilla chips, celery, crackers, or toasted bread.
Notes
Make Ahead: Mix the dip and refrigerate for up to 2 days before baking.
Vegan Option: Use dairy-free cream cheese, vegan sour cream, and plant-based shredded cheese.
Texture Tip: Mash the cauliflower or beans for a smoother dip, or leave chunks for a heartier feel.
Add Heat: Mix in diced jalapeños or extra hot sauce for more spice.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat before serving.
Vegan Option: Use dairy-free cream cheese, vegan sour cream, and plant-based shredded cheese.
Texture Tip: Mash the cauliflower or beans for a smoother dip, or leave chunks for a heartier feel.
Add Heat: Mix in diced jalapeños or extra hot sauce for more spice.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat before serving.