Baked Cauliflower Dip

Alright folks, tailgating season is officially here!

By popular demand, there will be all kinds of tailgating recipes sneaking there way in over the next couple months. The most requested types of recipes so far have been for “dips” but please feel free to leave a comment about what you would like some help with, and I would be happy to try and rustle something up for you.

This particular dip is a hot, baked cauliflower dip. It is inspired by a classic hot artichoke dip, but, um, *slightly* healthier, and without my nemesis (mayo).

The boiled cauliflower has a creamy texture all on it’s 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 before hand and baked until got and bubbly right before serving. However if you have to bake and then transfer to a game- don’t worry, it also tastes great at room temperature.

Baked Cauliflower Dip, makes about 5 cups
-1 head of cauliflower, (about 4-5 cups) cut into small pieces
-2 cloves raw garlic, peeled
-8 oz cream cheese
-8 oz Monterey jack cheese, shredded
-2 oz goat cheese
-½ tsp cayenne pepper

1)Preheat the oven to 350 degrees.

2)Bring a salted pot of water to a boil.

3)Boil the cauliflower for about 2-3 minutes, or until just fork tender.

4)Drain the cauliflower.

5)In the bowl of a food processor, add the cauliflower and the garlic.

6)Add the cream cheese and pulse.

7)Add the Monterey jack cheese and pulse.

8)When the dip is pretty smooth, add the goat cheese.

9)When the dip is very smooth, season with cayenne and salt to taste.

10)Pour the Dip into a baking dish.

11)Bake the dip at 350 degrees for 30 minutes until hot and bubbly with a bit of golden on the top (if your baking dish doesn’t have handles, I recommend putting the dish on a sheet pan.)

12)Serve the hot dip with veggies and crackers for dipping.