Buffalo Cauliflower Dip

Roasted cauliflower florets take the place of shredded chicken in this vegetarian riff on Buffalo Chicken Dip. This veggie version of the popular game-day appetizer boosts your vegetable intake in the most creamy, delicious way possible.

Ingredients

• 1 small head cauliflower (1 pound), core trimmed, florets coarsely chopped
• 1 small onion, quartered and sliced
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 8 ounces Neufchâtel cheese, softened
• ½ cup reduced-fat plain yogurt
• ¼ cup crumbled blue cheese
• ¼ cup hot sauce, such as Frank's
• 1 scallion, sliced
• 8 medium carrots, cut into 3- to 4-inch sticks
• 8 medium celery stalks, cut into 3- to 4-inch sticks

Preparation

Prep: 10 m

Ready In: 55 m

1. Preheat oven to 400°F.
2. Toss cauliflower, onion, oil, salt and pepper together in a large bowl. Spread in a single layer on a large rimmed baking sheet. Roast, stirring once, until tender, about 20 minutes.
3. Meanwhile, coat an 8-inch square baking dish with cooking spray. Whisk cream cheese, yogurt, blue cheese and hot sauce together in the bowl. Add the roasted vegetables and stir to coat. Transfer to the prepared baking dish. Bake until bubbly around the edges, 15 to 20 minutes. Garnish with scallion and serve with carrot and celery sticks.

Serves: 12

Nutrition information

• Serving size: ½ cup
• Per serving: 103 calories; 5 g fat(3 g sat); 3 g fiber; 10 g carbohydrates; 4 g protein; 55 mcg folate; 13 mg cholesterol; 5 g sugars; 0 g added sugars; 7,166 IU vitamin A; 29 mg vitamin C; 100 mg calcium; 0 mg iron; 389 mg sodium; 454 mg potassium
• Nutrition Bonus: Vitamin A (143% daily value), Vitamin C (48% dv)
• Carbohydrate Servings: ½
• Exchanges: 1½ vegetable, 1 fat