Cauliflower Buffalo Dip

Ingredients

• 1/2 head of cauliflower
•  16 ounces low-fat cream cheese, softened
•  6 ounces plain low fat Greek yogurt
•  3/4 cup of your favorite cayenne pepper sauce
•  1/4 teaspoon dried parsley leaves
• 1/4 teaspoon dill weed
•  1/4 teaspoon garlic powder
•  pinch onion powder

Directions

• The first thing you need to do is turn your cauliflower into a rice-like consistency. You can do this in one of three ways depending on the tools you have, but you’ll want to end up with about 2 1/2 cups. The first option is to rice your cauliflower manually using a cheese grater. You can speed up the process if you have a food processor. Chop half of the head into florets, dump them into your food processor and pulse until they’re in small pieces. OR, you can purchase “pre-riced” cauliflower at your grocery store. Just remember, you don’t want them to be too fine or your dip won’t have the right texture.
  
  
• Add the grated cauliflower and pepper sauce to a medium-sized skillet, and cook over medium heat until heated through. Then, slowly stir in the rest of the ingredients. Keep cooking until the mixture is well-blended and warm throughout. Then, you can serve with cucumber slices, carrots or celery for a healthy dipping option.