Veggie Buffalo Spread 8.000

Stacy Zarin Goldberg for The Washington Post

Real Entertaining Nov 22, 2009

The flavors that have made Buffalo chicken wings so popular (minus the chicken) are just beneath an array of colorful chopped vegetables. Leafy celery ribs make the best spread holder, but feel free to use crackers, pita chips or cucumber slices.

Make Ahead: The spread can be assembled, covered and refrigerated a day in advance.

Servings: 8
  • 1 cup (2 1/2 ounces) broccoli florets
  • 1 cup (2 1/2 ounces) cauliflower florets
  • 1 small yellow summer squash, trimmed, seeded and cut into 1/2-inch chunks
  • 1 medium carrot (trimmed), peeled and cut into 1/2-inch chunks
  • 5 large (3 ounces) red radishes, trimmed and cut into quarters
  • 8 ounces low-fat or nonfat cream cheese
  • 1/2 cup chunky blue cheese dressing, such as Marie's
  • 1/2 cup (2 1/2 ounces) blue cheese crumbles
  • 1 tablespoon Buffalo wing sauce, such as Archie Moore's brand


Process the broccoli, cauliflower, squash, carrot and radishes separately in the bowl of a food processor, pulsing them 7 or 8 times each, or enough to cut them into small pieces about the size of lentils. (A food processor certainly makes life easier; otherwise, chop the vegetables on a cutting board using a large chef's knife.) Rinse and wipe the bowl of the processor clean for each vegetable. Place each chopped vegetable in a separate small bowl.

Spread the cream cheese in an 8-inch circle at the center of a large, round platter. Spread the blue cheese dressing over the cream cheese. Sprinkle the cheese crumbles over the dressing. Drizzle the Buffalo wing sauce over the cheese crumbles.

Use the tip of a knife to trace 5 evenly sized wedges in the circle; carefully press one kind of chopped vegetable into each of the wedges. (Use a ruler or other straight edge on both sides of the wedge area you're working on as a guide to make the process is easier and more precise, if desired.) If you don't care about keeping the colors separate, mix the vegetables together and then press them into the top of the spread.

Serve with celery for dipping.

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Recipe Source

From Real Entertaining columnist David Hagedorn.

Tested by David Hagedorn.

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