Dairy Free Buffalo Dip
When you wanna go toe-to-toe with Trader Joe's.
I am about to go see some of your gorgeous faces this week at Keto Con in Austin on Friday 7/8. And some of you in Atlanta on Monday 7/11 (this event will also be live-streamed). I cannot wait for an in-person love fest.
This week, I went to a 4th of July party, and someone served an interesting dip from Trader Joe’s: “Vegan Buffalo Dip.”
Even though I LOVE Trader Joe’s, my expectations were low low low. The ingredients contained oat flour and a seed oil.
And yet, the dip was intriguing.
You know I love a good Buffalo dip—as evidenced by this recipe for what could be argued is the most the perfect Football Food ever created:
The Buffalo Green Chili Chicken Queso Dip.
But what do we do if we’re really wanting that buffalo flavor but are cutting out dairy? Buffalo sauce is essentially Frank’s hot sauce and butter. The two ingredients work hand in hand to make you woefully addicted to whatever you apply them.
What if I could create a better tasting, better-for-you version of a Dairy Free Buffalo Dip?
And I did.
My version starts with fresh roasted veggies, using cauliflower as the base of the sauce. Then we add in roasted red peppers for volume and color. And finally, Frank’s Hot Sauce (which still does not list any added sugar at the time of this post), for that famous Buffalo flavor and gorgeous orange color.
You could make this recipe as a dip for veggies and Almond Flour Pita Chips (recipe in Eat Happy), a dairy free coating for chicken wings (I’d add some coconut milk for that), or a sauce to top grilled chicken (Lime Cilantro Chicken is the best summer chicken recipe), or even a fabulous dipping sauce for Asian Marinated Shrimp Skewers or Kabobs (in Eat Happy Too).
And if you tolerate dairy just fine, just because it’s dairy free doesn’t mean you shouldn’t try it. You should! It’s delicious.
If you like me making the healthier versions of your favorite grocery store items, let me know in the comments! I think Bitchin’ Sauce should be next…
Anna Vocino's Eat Happy Kitchen Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
As always, this recipe also lives here for you to download and print in PDF format.
DAIRY FREE BUFFALO DIP
(Yields 2.5-3 cups)
1 head cauliflower, cut into florets (or one 12-16 ounce bag florets)
2 carrots, peeled
1/2 cup cherry tomatoes
1 sweet onion, peeled and quartered
1 teaspoon garlic powder
1/2 cup jarred roasted red peppers
1 tablespoon fresh cilantro leaves
Juice of 1/2 lime
2 tablespoons Frank’s hot sauce (or use more to your spice preference)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Preheat oven to 400 degrees.
Lay cauliflower florets, carrots, cherry tomatoes, and onion pieces evenly across a parchment lined baking sheet. Sprinkle garlic powder evenly over veggies. Roast in oven 15-20 minutes, or until veggies soften to fork tender, but do not burn or smoke.
Remove from oven and let cool completely.
In a Vitamix or food processor, add cooled roasted veggies, roasted red peppers, cilantro leaves, lime juice, hot sauce, olive oil, salt, and pepper. Pulse until well mixed into a dipping sauce.
Serve alongside veggies or Almond Flour Pita Chips, or use as a garnish for chicken or steak kabobs.
This is impressive! Honestly, as a devotee of Frank’s and butter, I probably won’t make it. But I admire your ingenuity, Anna Vocino! Keep on being amazing!
Finally figured out why I bought that jar of roasted red peppers… lol… Thank you for providing us with the most delicious recipes always, we love your stuff Anna… 😍