Air Fryer Buffalo Cauliflower Dip
Description
Creamy, cheesy buffalo cauliflower dip made entirely in the air fryer. Roasted cauliflower, cream cheese, cheddar and buffalo sauce come together in 35 minutes for a low-carb, vegetarian take on buffalo chicken dip.
Ingredients
- 1 medium head cauliflower, cut into florets (about 4 cups)
- ½ cup buffalo sauce, or to taste
- 8 oz cream cheese, 1 block, softened
- ½ cup sour cream
- ½ cup sharp cheddar cheese, shredded
- ¼ cup ranch or blue cheese dressing
- ¼ cup green onions, chopped (optional, for garnish)
- Salt and pepper to taste
Instructions
- Preheat the air fryer to 375°F (190°C). Pat the cauliflower florets dry, then toss them with the buffalo sauce until coated.
- Spread the florets in a single layer in the basket. Air fry for 12 to 15 minutes, shaking halfway through, until tender with browned edges. Cook in batches if needed.
- While the cauliflower cooks, mix the cream cheese, sour cream, cheddar, dressing, salt and pepper in a large bowl until smooth.
- Chop the cooked cauliflower into ½-inch pieces and fold it into the cheese mixture.
- Lightly grease an air-fryer-safe dish and spread the dip in an even layer. Air fry at 375°F for 8 to 10 minutes, until the edges bubble and the top is golden.
- Rest for 3 to 5 minutes, top with green onions, and serve with chips, crackers or vegetables.
Equipment
- 7-inch round air-fryer-safe baking dish
Notes
- For a smoother dip, pulse half the roasted cauliflower in a food processor before folding it in.
- To make ahead, assemble through step 4, cover and refrigerate up to 24 hours, then add 2 to 3 minutes to the cook time.
- Oven: roast the cauliflower at 425°F for 20 to 25 minutes, then bake the dip at 375°F for 15 to 18 minutes.
Nutrition
Serving: 1ServingCalories: 92kcalCarbohydrates: 3gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 347mgPotassium: 142mgFiber: 1gSugar: 2gVitamin A: 286IUVitamin C: 18mgCalcium: 58mgIron: 0.2mg