Spicy Cheddar-Jack Cauliflower Dip

Posted January 30, 2011 @ 4:23pm | by Kori Mortenson

Cooked cauliflower is pureed and combined with cheese, spinach, garlic and jalapeno in this tasty and different dip.  Serve with pita chips or toasted baguette.  Serves 12.

Ingredients

Florets from 1/2 head cauliflower (about 2 1/2 cups), steamed until very soft and cooled.

4 ounces 365 Everyday Value Neufchatel cheese

1/4 cup mayonnaise

1 to 2 fresh jalapeno peppers, seeded and finely chopped

2 cloves garlic, chopped

3/4 teaspoon salt

12 ounces (about 3 1/2 cups) 365 Everyday Value Cheddar-Jack Shreds

3 lightly packed cups (about 5 ounces) baby spinache leaves

Method

Heat oven to 3650 F.  Pulse cauliflower in a food processor until very smooth.  Add Neufchatel, mayonnaise, jalapeno, salt and all but 1/2 cup of the cheese shreds and pulse until very smooth.  Add spinach and pulse until chopped.  Scrape into a 1-quart ovenproof baking dish or casserole, sprinkle with remaining cheese and bake until hot and bubbling, about 35 minutes.

 
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