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.
- 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.