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Buffalo Cauliflower Dip
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| 1/2 head | cauliflower |
| 3/4 cup | cayenne pepper sauce, (like Frank's Red Hot) |
| 2 (8 ounce each) | low fat or fat free cream cheese, softened |
| 6 ounces | plain Greek yogurt |
| 1/4 teaspoon | dried parsley flakes |
| 1/4 teaspoon | garlic powder |
| 1/4 teaspoon | dill weed |
| 1/8 teaspoon | onion powder |
| tortilla chips for serving | |
celery sticks for serving
Instructions
Remove stems and leaves from cauliflower and coarsely grate cauliflower florets to resemble rice to make 2 1/2 cups.
Place grated cauliflower and pepper sauce in a large non-stick skillet over medium heat and cook until heated through.
Stir in cream cheese and cook, stirring until melted then add in Greek yogurt, parsley flakes, garlic powder, dill weed and onion powder. Cook until heated through.
Place dip in bowls and serve warm with tortilla chips or celery sticks.
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