- Lorenzo Delmonico born (1881)
Baked Cauliflower Dip Recipe
- Salt, to taste
- 1 head cauliflower, cut into small pieces
- 2 cloves garlic, peeled
- 8 ounces cream cheese
- 8 ounces Monterey jack cheese, shredded
- 2 ounces goat cheese
- 1/2 teaspoon cayenne
- Cut vegetables and crackers, for serving
This particular dip is a hot, baked cauliflower dip. It is inspired by a classic hot artichoke dip, but slightly healthier and without my nemesis (mayo). The boiled cauliflower has a creamy texture all on its own, but the addition of cream cheese, Monterey jack, and a bit of goat cheese makes for an incredibly flavorful, smooth, and rich dip. Does the fiber count make it healthy?!
It’s great with fresh cut veggies or crackers, and blessedly can be made the day beforehand and baked until hot and bubbly right before serving. However, if you have to bake and serve later, don’t worry, it also tastes great at room temperature.
Preheat the oven to 350 degrees.
Bring a salted pot of water to boil over high heat. Boil the cauliflower until just fork tender, about 2-3 minutes. Drain the cauliflower. In the bowl of a food processor, combine the cauliflower and the garlic. Add the cream cheese and pulse until combined.
Add the Monterey jack cheese and pulse until fairly smooth. Add the goat cheese and pulse until very smooth. Add the cayenne and season with salt, to taste. Pour the dip into a baking dish.
Transfer to the oven (if your baking dish doesn’t have handles, I recommend putting the dish on a baking sheet) and bake until hot and bubbly and a bit golden on top, about 30 minutes. Remove from the oven. Serve the hot dip with veggies and crackers for dipping.