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Spicy Cheddar-Jack Cauliflower Dip

Serves 12
Time 45 min
Cooked cauliflower is puréed 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
  • 1/4 cup mayonnaise
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 cloves garlic, chopped
  • 3/4 teaspoon fine sea salt
  • 12 ounces (about 3 1/2 cups) shredded Cheddar and Monterey Jack cheeses
  • 3 lightly packed cups (about 5 ounces) baby spinach leaves
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Exclusively for Prime members in select ZIP codes.

Method

Preheat the 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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Florets from 1/2 head cauliflower (about 2 1/2 cups), steamed until very soft and cooled
  • 4 ounces Neufchâtel cheese
  • 1/4 cup mayonnaise
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 cloves garlic, chopped
  • 3/4 teaspoon fine sea salt
  • 12 ounces (about 3 1/2 cups) shredded Cheddar and Monterey Jack cheeses
  • 3 lightly packed cups (about 5 ounces) baby spinach leaves
Shop with Prime

Exclusively for Prime members in select ZIP codes.