Let’s be perfectly honest with one another – in a past life, Buffalo Chicken Dip was my favorite ever snack. I mean – I could put away an entire pan myself. Not kidding! Since I’ve been using cauliflower as a meat substitute in other recipes, a light bulb went off one day when I was in the shower – I wonder if I could sub in cauliflower for chicken and make a buffalo cauliflower dip?! Well, I couldn’t get that idea out of my head until I attempted it.
People, I am not kidding you when I say that this dip freaking rocks. It’s dairy free, gluten free, meat free….FREE OF ALL THE THINGS basically. Except deliciousness, it’s full of that. 
When I told Dane what I was making he was a little bit like…hmm, I’ll be the judge of how good or not good that actually is. After about two bites he turned to me and goes – this is (curse word) amazing. And that is coming from a meat and dairy loving man, people! Since its maiden voyage in my kitchen, I have made this dip 3 more times and each and every time I say to myself out loud..I can’t believe it’s taken me so long to figure this out and try it.
So, hopefully you are convinced by now to test it out yourself.
You will need:
1 head of riced cauliflower
2 tsp. coconut oil
8 oz. of Daiya cream cheese (feel free to sub in any dairy free cream cheese of your choice, this is just the one I use!)
1.5 bags of Chedder Daiya Shreds (feel free to sub in any dairy free cheese of your choice, this is just the one I use!)
1 cup Frank’s Red Hot
1. Preheat your oven to 350 degrees.
2. In a large skillet, heat coconut oil over medium heat. When hot, add in riced cauliflower.
3. When cauliflower is tender (the white color will become grey-ish), add in cream cheese, 1 bag shreds and Frank’s Red Hot.
4. When everything appears melted, transfer it over into a baking dish.
5. Top with the remaining shreds and bake for about 7-8 minutes, or until shreds are melted and slightly bubbly.
6. Serve with your favorite blue corn chips and enjoy!
If you test out this recipe, I would love to hear what you think!
Erica @ Whimsical September
I’m totally intrigued! I clicked over to this post as soon as I saw it because it sounds absolutely delicious! Cauliflower is definitely having a moment, and for good reason! It’s becoming such a good substitution in so many dishes.
Kait
Cauliflower is totally having a moment – and I’m loving it! It is so versatile and has become a good sub for me in nearly any recipe. If you give it a try – let me know! I know you don’t necessarily do gluten or dairy free, but I’ve had family try it with just subbing in cauli and keeping the rest of the recipe the same and it is just as good!
chelsea jacobs
I’m doing no dairy right now, so this is perfect!!
Kait
No dairy is my life! If you ever need any good subs or recommendations – let me know! I’m not a master (only about a year in), but I feel so much better!
Jen
I love the idea of using cauliflower in a dip! It looks delicious.
Kait
It really is a great sub for so many things!
Kelsey
I dont know if I can give up my beloved chicken! Ha! This looks really good though, maybe I’ll have to try a whole30 version??? Hmm…..
Kait
Our friends here used chicken but followed along with the dairy free stuff and said it tasted amazing! I know your love for chicken so I wouldn’t want to deprive you, LOL!
Alex
Oh my! Looks like pretty low carb too! Keto-friendly! YUM!
Kait
I’m so intrigued by Keto! A friend of mine was just telling me about it. How are you liking it?
Rebecca Brittain
This looks yummy! I’d love to try this while I’m still eating dairy for now. Thanks for sharing!
Kait
It’s SO YUMMY! I sometimes make it and put it on top of salad, which is really good, too! 🙂