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.
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