Guest guest Posted January 8, 2009 Report Share Posted January 8, 2009 This is pretty, healthy and delicious. Enjoy, Judy Spicy Cheddar-Jack Cauliflower Dip Serves 12 Cooked cauliflower is pureed and combined with cheese, spinach, garlic and jalapeño in this tasty and different dip. Serve with pita chips or toasted baguette. Ingredients Florets from 1/2 head cauliflower (about 2 1/2 cups), steamed until very soft and cooled 4 ounces Neufchâtel cheese or cream cheese 1/4 cup mayonnaise or veganaise 1 to 2 fresh jalapeño peppers, seeded and finely chopped 2 cloves garlic, chopped 3/4 teaspoon salt 12 ounces (about 3 1/2 cups) Cheddar-Jack cheese, shredded 3 lightly packed cups (about 5 ounces) baby spinach leaves Method Heat oven to 375°F. Pulse cauliflower in a food processor until very smooth. Add Neufchâtel, mayonnaise, jalapeño, garlic, 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. Serve with some blue corn or yellow corn tortilla chips. Quote Link to comment Share on other sites More sharing options...
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