Description
Addictive spicy veggie bites with a lightened-up blue cheese dip. Perfect for game day snacking!
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- ⅓ cups Buffalo Wing Sauce
- 12 ounces, weight Fresh Broccoli And Cauliflower Florets
- 3 ounces, weight Dry Bread Crumbs
- 1 teaspoon Dried Parsley
- ⅛ teaspoons Smoked Paprika
- FOR THE DIP:
- ¼ cups Nonfat Plain Greek Yogurt
- ½ teaspoons Lemon Juice
- ½ teaspoons Apple Cider Vinegar
- ⅛ teaspoons Celery Salt
- ⅛ teaspoons Black Pepper
- 2 Tablespoons Crumbled Blue Cheese
Preparation
Preheat toaster oven to 450°F. Spray a baking sheet with cooking spray or line with a silpat.
In a large bowl, whisk together oil and Buffalo wing sauce. Add broccoli and cauliflower and stir until completely coated.
In a shallow dish, combine the bread crumbs, parsley and paprika.
A few pieces at a time, shake excess sauce off florets and dredge in crumbs until coated. Place on prepared baking sheet. Lightly mist coated vegetables with cooking spray just before baking.
Bake for 15 to 20 minutes until florets are golden brown, crispy and can be pierced with a fork. Serve warm with yogurt blue cheese dip.
To prepare dip whisk together the yogurt, lemon juice, vinegar, celery salt and pepper until combined. Stir in blue cheese crumbles.
