game day

Buffalo Chicken Dip

Buffalo Chicken Dip

This was my favorite dip when I moved to America. I looked forward to visiting my friend, Becky, to watch the Super Bowl with my family because she made THE BEST buffalo chicken dip EVER. After so many years passed since then, I still remember Becky’s famous buffalo chicken dip around the Super Bowl season. It’s creamy, tangy, and just SUPER ADDICTIVE. It’s still one of my favorite things to eat no matter what season it is.

If you want to have a healthy twist on this delicious dip, feel free to swap sour cream with greek yogurt. It will still be as pleasant as this one without the guilt, but I will have my steaming hot buffalo chicken dip, watching this year’s Super Bowl!

Total Time: 45 minutes
Serves: 8-12 people


  • 16 oz cream cheese, room temperature

  • 1 cup sour cream

  • 3 pound of shredded rotisserie chicken

  • 1 1/2 cup buffalo sauce

  • 1/2 cup shredded cheese

  • 1 scallion, chopped for garnish


  1. Preheat the oven at 350F.

  2. Whisk cream cheese and sour cream until it’s smooth.

  3. Combine the cream mixture with shredded rotisserie chicken. Pour buffalo sauce and mix everything together until it all comes together.

  4. Transfer the mixture to a greased casserole dish. Top it with shredded cheese.

  5. Bake it in the oven for 30 minutes, or until the cheese layer gets dark and crispy.

  6. Once it’s done baking, garnish it with scallion.

  7. Serve it with chips, or crudités. Enjoy!

Cauliflower Dip with Homemade Pita Chips

Cauliflower Dip with Homemade Pita Chips

My clients recently have been asking a lot about Whole30 friendly menu, so I’ve been thinking about how to recreate creamy, hummus-like dips without using chickpeas. Since those who are following Whole30 diet can’t eat chickpeas, I substituted them with roasted cauliflower for creamy base.

It’s also easy to buy pita chips, but if you can make them from scratch, they are incredible. All you need are leftover pita bread, salt, and EVOO. I highly recommend making homemade pita chips if you can because they are THE BEST.

The turmeric in the dip not only gives a gorgeous golden color but also adds extra flavor to the dip. When you are dipping pita chips or fresh vegetable crudités, this dip will satisfy all of your cravings.

Total Time: 30-35 minutes
Serves: 6-8 people


Cauliflower Dip

  • 1 head of cauliflower, cut into florets

  • 1 tbsp freshly ground ginger

  • 2 garlic cloves, minced

  • 2 lemon, (1 lemon, zested and squeezed & 1 lemon juiced)

  • 2 tsp, ground turmeric

  • 1 tsp salt

  • 2 tbsp EVOO, divided into 1 tbsp

  • 1/2 cup tahini

  • 1 ice cube

  • 2 tbsp cold water

Pita Chips

  • 2-3 pita bread, cut up with scissors

  • 1 tsp salt

  • 1 tbsp EVOO


  1. Preheat your oven to 350F.

  2. Toss the cauliflower with ground ginger, garlic, 1 lemon (zested and squeezed), turmeric, and salt.

  3. Bake them on a sheet tray for 15- 20 minutes, or until the cauliflower gets tender.

  4. While the cauliflower is baking, toss pita bread with salt and 1 tbsp of EVOO. Feel free to add any seasonings you like, such as Za’atar, sumac, or oregano. Have fun with your seasonings.

  5. Bake the pita bread for 6-7 minutes, until they get crispy. Make sure you keep an eye on them because they get dark real fast. Once they are done roasting, take them out and let them cool.

  6. After the cauliflower is done roasting, put it in a food processor with tahini, 1 lemon (juiced), and the rest of EVOO.

  7. While the food processor is running, add an ice cube and cold water. They will help everything come together.

  8. Serve with pita chips. Enjoy!



Forget about buffalo wings! These buff-cauli are so easy to make and flavorful that you want to eat them all by yourself. The cauliflower is a little crunchy outside and meaty inside, and it won’t make you miss buffalo wings. Bring these to your next party to please everyone, including your vegan friends!

Total Time: 20 minutes
Serves: 3-4 people



  1. Preheat your oven to 450F.

  2. Cut up the cauliflower into bite-size florets.

  3. Toss the cauliflower with hot sauce, canola oil, and a pinch of salt.

  4. Bake them in the oven for 12-15 minutes, until the cauliflower gets tender.

Zucchini Fries

Zucchini Fries

This is a simple, fun, healthy-alternative finger food for your next party. It’s all about the seasonings! You can adjust the amount to meet your preferences as long as you are generous with your seasonings. More seasonings = more flavors! If you don’t have Trader Joe’s chili & lime seasoning, you can easily substitute with chili powder and lime zest.

Total Time: 25 minutes
Serves: 4 people



  1. Preheat your oven to 450F.

  2. Cut the zucchinis into wedges.

  3. Toss the cut-up zucchinis with EVOO and the mixed seasonings.

  4. Bake them in the oven for 10 minutes, or until the zucchinis get charred outside.

  5. Serve it with your favorite dipping sauce. Enjoy!