Hi Friends! I hope you are staying warm today. Our temperatures are hovering right around zero degrees and it’s so cold that the kids are home from school. I guess I’ll be running on the treadmill today.
But before I brave the cold, albeit briefly, I’m popping in with a perfect recipe for Superbowl Sunday. You do know the Superbowl is this Sunday, right? It’s being played in Atlanta between the New England Patriots (again) and the Los Angeles Rams. Although this match-up is not without controversy. Many people believe that the New Orleans Saints were robbed of their chance to play in a big game during a now infamous non-call during the conference championship game. I can’t say it matters that much to me, but at least now you are up to speed.
Regardless of what teams are on the field, and whether or not those are the “right” teams, I know many of you will be glued to your televisions on Sunday, if not for the football game itself, then perhaps for the commercials or the halftime show. And, even if you aren’t interested in either of those, I’d venture a guess that might be interested in the Superbowl Spread. There is just something so fun about all those yummy, finger foods. In fact, our Superbowl dinner is one of my children’s favorite “meals” of the year.
We have traditionally had chicken fingers, homemade pretzels, nachos, potato skins, mini hotdogs, and some type of football themed dessert. But, for the past few years we have been in New Jersey for the Superbowl. Which is great – I love watching the game with my extended family, but it makes food prep a bit more difficult since I am not in my own kitchen. I admit to picking up a few more ready to eat options from Wegman’s (shopping there is such a treat, I soooooo wish we would get a Wegman’s closer to home) and simple things like cheese and crackers.
However, the recipe I am sharing today is super easy and quick. It can be made in the oven or a crock pot. It can also be prepared ahead and heated up when it’s time to serve. It only requires a few simple ingredients. Oh, and did I mention this is a healthier version of a classic party dish? Plus, it’s super simple to make a vegetarian version, that even most meat eaters will gobble up.
That’s a win-win-win-win in my book.
To make this Big Game Buffalo Dip I start by cutting up a head of cauliflower, drizzling it with a generous pour of olive oil and season with salt, pepper and a little bit of garlic powder. Then I roast it in a 425 degree oven for about 30 minutes until soft and brown.
In the meantime, I combine Greek yogurt and either softened Greek-yogurt cream cheese or Neufachel cheese in a large bowl with a hand mixer. Then I add some hot sauce (not buffalo sauce because it has extra things added to it), Worcestershire sauce, vinegar, garlic powder, onion powder, salt, and pepper (you can also add some dried chives, parsley and dill if you have it on hand) and mix well. Then I stir in some cheddar cheese and the roasted cauliflower. Some people like to run there cauliflower through the the food processor first, but I don’t mind the slightly larger chunks. It’s entirely a matter of personal preference.
Finally, I transfer the mixture to a cooking vessel and sprinkle some additional cheddar cheese on top. You can cook the buffalo dip in a slow cooker on high for about two hours or in a baking dish in the oven at 350 degrees for about 30 minutes or even in a pot on the stove until heated through. (If you are using this method, don’t sprinkle the cheese on top until the dip is nice and hot).
Serve with tortilla chips, pita chips, veggies and blue cheese. You an also mix your blue cheese into the dip with the cheddar cheese, but my family doesn’t all like blue cheese, so I just add it to individual servings. You can also substitute your favorite type of cheese for the cheddar – some people love Buffalo Dip with mozzarella cheese instead. It’s your choice!
So, I promised you Buffalo Dip two ways. So far, this recipe has focused on a vegetarian version of this classic football food. But you can never go wrong with the traditional chicken version as well. I always use rotisserie chicken to make this dish super simple. If you’d want to make a chicken dip, simply omit the first step, and add some shredded rotisserie chicken to dip in step.
And here’s a secret – I often prepare the dip up until the step where I add the cauliflower or the chicken. Then I separate the dip into two 8 X 8 baking dishes (coated with olive oil) and I stir cauliflower into one dish and chicken into the other, I sprinkle both with cheese and bake. And voilá – buffalo dip two ways in an instant!
If you bring this dip to your Superbowl party I promise you will be the MVP!