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Spicy Cheddar-Jack Cauliflower Dip


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


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.