Buffalo Cauliflower Dip with Chicken
Creamy Buffalo Cauliflower Dip — tender roasted cauliflower blended with bold buffalo sauce and a dairy-free protein base, a spicy, clean-ingredient appetizer your guests will devour.
Servings: 8 people
Calories: 290kcal
Equipment
- Instant Pot 6 qt
- Vitamix Blender
- Kitchen Knife
Ingredients
- 1 tsp olive oil
- 1 lb chicken breast cut into bite sized pieces
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ½ tsp dill dried
- ½ tsp parsley dried
- 1 head cauliflower cut into small bite sized pieces
- ¾ cup Frank's Original Hot Sauce *not buffalo sauce
- ¾ cup cottage cheese
- ¾ cup Greek yogurt 2%
- 1 cup cheddar cheese shredded
- 2 tbsp brown rice flour
Instructions
Instant Pot Directions
- Turn the Instant Pot to Sauté. Add the oil and allow it to heat up. When the oil is hot, add the chicken and sauté until the chicken is browned. 1 tsp olive oil 1 lb chicken breast
- Add garlic powder, onion powder, black pepper, dill, and parsley to the pot. Mix up the chicken so that the seasoning is evenly distributed. 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp black pepper 1/2 tsp dill 1/2 tsp parsley
- Add the cauliflower to the Instant Pot and cover with the hot sauce. The hot sauce acts as your liquid for this recipe. Close the lid and turn the pressure valve to sealing. 1 head cauliflower 3/4 cup Frank's Original Hot Sauce
- Cook the chicken and cauliflower on high pressure using the manual setting for 2 minutes. Let the pressure release naturally for 6-10 minutes before manually releasing it.
- In a high speed blender, mix together the contents of your pot, cottage cheese, and Greek yogurt to create a creamy sauce. 3/4 cup cottage cheese 3/4 cup Greek yogurt
- Blend the sauce until smooth, then add the cheese and brown rice flour. Blend until all mixed together and the cheese has melted. Serve with raw veggies or pita chips. 1 cup cheddar cheese 2 tbsp brown rice flour
Stovetop Directions
- Heat a large skillet on the stove and add the olive oil. When the oil is hot, sauté the chicken until it is browned.
- Add the seasonings, hot sauce, and cauliflower to the skillet. Mix it up so the cauliflower is covered in hot sauce. Cover the skillet and reduce heat to medium low heat.
- Allow the cauliflower and chicken to cook for 10-15 minutes, stirring occasionally until the cauliflower is very tender.
- Blend together the contents of the pan, cottage cheese, and Greek yogurt to make the sauce.
- Add the cheddar cheese and brown rice flour into the blender until it all melts together. Serve with raw veggies or pita chips.
Video
Nutrition
Calories: 290kcal | Carbohydrates: 11.7g | Protein: 36.6g | Fat: 9.9g | Saturated Fat: 4.8g | Cholesterol: 68mg | Sodium: 1098mg | Potassium: 507mg | Fiber: 1g | Sugar: 6.3g | Calcium: 316mg | Iron: 1mg