Buffalo Cauliflower Dip
Servings: 2
Calories: 162kcal
Want to have a spicy, yet kidney friendly dip? Look no further because this one is truly delicious
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Ingredients
- 1 teaspoon honey
- 2 tablespoon water
- ½ teaspoon garlic
- 2 tablespoon vinegar
- ¼ teaspoon red pepper flakes
- 1 teaspoon olive oil
- ¼ teaspoon Franks Red Hot Original Seasoning
- 1 cup chopped frozen cauliflower
- 2 ounce reduced fat cream cheese
- ¼ teaspoon black pepper
- ¼ cup mozzarella cheese part skim
- 8 celery sticks
- 12 baby carrots
Instructions
- Heat oven to 425' F, line a large baking sheet with foil.
- Spread the cauliflower out on the baking sheet, and drizzle with olive oil. Toss to combine until the cauliflower is evenly coated. Spread out evenly and season with pepper, and bake for 15 minutes or until the cauliflower is slightly charred around the edges. Remove from oven.
- Add honey, water, garlic, vinegar, Frank's Red Hot Seasoning, and red pepper flakes to a blender.
- Once cauliflower is baked, remove from oven. Lower oven temperature to 350' F. Add cauliflower to the blender and add cream cheese, mozzarella cheese to the blender. Blend until combined for a smooth dip, stopping and scraping sides of blender.
- Transfer to a small oven proof pan, and bake until mixture is bubbling and sides are just starting to brown, about 25-30 minutes.
- Remove from oven and serve warm with celery and carrot sticks.
Nutrition
Calories: 162kcal | Carbohydrates: 14g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 199mg | Potassium: 428mg | Fiber: 3g | Sugar: 9g | Vitamin A: 8645IU | Vitamin C: 26mg | Vitamin D: 0.1µg | Calcium: 193mg | Iron: 1mg | Phosphorus: 154mg
