Spicy Cheddar-Jack Cauliflower Dip

Spicy Cheddar-Jack Cauliflower Dip
Contributor
Whole Foods Market

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.

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12
Servings
115
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 1/2  Cups  cauliflower florets
  • 4  Ounces  Neufchâtel cheese
  • 1/4  Cup  mayonnaise
  • fresh jalapeños, seeded and finely chopped
  • cloves garlic, chopped
  • 3/4  Teaspoons  salt
  • 12  Ounces  shredded Cheddar-Jack cheese
  • baby spinach leaves

Directions

Heat oven to 375 degrees. 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.

Nutritional Facts

Total Fat
5g
7%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
12mg
4%
Carbohydrate, by difference
13g
10%
Protein
6g
13%
Vitamin A, RAE
25µg
4%
Vitamin C, total ascorbic acid
19mg
25%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
93mg
9%
Choline, total
21mg
5%
Fiber, total dietary
2g
8%
Folate, total
26µg
7%
Iron, Fe
1mg
6%
Magnesium, Mg
14mg
4%
Niacin
2mg
14%
Phosphorus, P
130mg
19%
Selenium, Se
12µg
22%
Sodium, Na
386mg
26%
Water
59g
2%
Zinc, Zn
1mg
13%

Cheddar Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheddar Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Cheddar Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.