This updated version of Buffalo Dip replaces chicken with cauliflower to give you a dose of veggies with the zesty, cheesy flavors we all love!


1 bag The Daily Crave Himalayan Pink Salt Quinoa Chips

1 small head of cauliflower

1 tablespoon olive oil

Salt and pepper to taste

8 ounces reduced-fat cream cheese

2 cups shredded part-skim mozzarella

1 cup buffalo hot sauce of your preference

1 cup sour cream

1/2 cup sliced green onion

1/3 cup crumbled blue cheese



Heat oven to 425 degrees F and line a baking sheet with foil. Cut the cauliflower into small florets and put in a medium sized bowl. Toss cauliflower in olive oil, salt, and pepper to taste. Spread onto your prepared baking sheet and roast in oven for 20 minutes or until edges brown. In a large mixing bowl combine roasted cauliflower, cream cheese, mozzarella cheese, buffalo sauce, sour cream, green onions, and blue cheese. Stir until ingredients are thoroughly mixed. Heat oven to 350 degrees F. Spread the mixture in a medium-sized baking dish. Bake for 25-30 minutes or until edges turn brown. Garnish with crumbled blue cheese. Serve warm with The Daily Crave Himalayan Pink Salt Quinoa Chips–enjoy!