Best 8 Cheesy Spinach And Cauliflower Dip Recipes

CAULIFLOWER-SPINACH DIP

Steps:

• Place cauliflower florets in a steamer basket set over a pot of simmering water. Cover and steam until crisp-tender, about 8 minutes. Add spinach leaves; cover and steam until wilted, about 2 minutes. Puree vegetables in a food processor with tahini, lemon juice, olive oil, garlic, salt, and pepper until smooth. Serve warm or at room temperature with pita bread or crisps.

CHEESY SPINACH AND CAULIFLOWER DIP

Steps:

• Heat oven to 350°F. In food processor, place all ingredients except cheese and chips. Cover; process until smooth.
• Spray 1-quart shallow glass baking dish or 9-inch glass pie plate with cooking spray. Spread spinach mixture in dish. Sprinkle with cheese.
• Bake 20 to 25 minutes or until hot. Serve with chips.

CREAMY CHEESY SPINACH DIP

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 1 1/2-quart shallow baking dish with 1 teaspoon olive oil.
• Heat 2 teaspoons olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 4 to 7 minutes. Add spinach and simmer until spinach is hot, about 5 minutes. Drain any liquid from the mixture and transfer to a bowl.
• Pour milk into pot and return pot to medium heat. Melt cream cheese into the milk; cook and stir together about 3 minutes. Return spinach mixture to pot with 1/2 cup mozzarella cheese and Cheddar cheese; stir to combine. Season the mixture with Worcestershire sauce, salt, and pepper. Pour the mixture into the prepared baking dish and top with 1/2 cup mozzarella cheese.
• Bake in preheated oven until bubbly and golden brown on top, 20 to 25 minutes.

CHEESY SPINACH & CAULIFLOWER DIP

Steps:

• 1. In a food processor, place all the ingredients except cheese and chips. Cover; process until smooth.
• 2. Spray a 1-qt. shallow glass baking dish or 9-inch glass pie plate with cooking spray. Spread spinach mixture in dish. Sprinkle with cheese.
• 3. Bake in a preheated 350-degree oven for 20-25 minutes or until hot. Serve with chips.
• 4. NOTE: you may prepare and refrigerate the dip a day ahead and heat just before serving. NOTE: Instead of Parmesan cheese, you may substitute crumbled feta cheese before baking.

CHEESY CAULIFLOWER SPINACH DIP

Steps:

• In medium saucepan add Cauliflower florets and fill with water until cauliflower is covered.
• Bring to a boil and cook Cauliflower for 10 minutes.
• While Cauliflower is cooking, add EVOO and Spinach to a 9 inch Cast Iron Skillet and saute over med-low heat until Spinach is wilted, 5-8 min.
• In a 7 cup food processor add Garlic and Shallots.
• Pulse until finely chopped.
• Add cooked Cauliflower, Lemon Juice, Coconut Milk, Nutmeg, Salt, and Pepper.
• Pulse until smooth and creamy.
• Add in 1 cup Mozzarella, pulse 10 seconds until mixed in.
• Add Cauliflower mixture to the 9 inch Cast Iron Skillet with the Spinach.
• Stir Spinach in mixture.
• Top with 1/4 cup Mozzarella Cheese.
• Broil on HI for 2-3 minutes until slightly brown on top and bubbly.
• Serve with Gluten Free Baguettes, corn chips, or veggies.
• Enjoy!

CAULIFLOWER DIP

Steps:

• Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
• Preheat the oven to 400°, and line a baking sheet with foil. Also, lightly mist a small/medium-sized baking dish with cooking spray.
• Cut the tops off of the heads of garlic, and place each of the heads onto a small square of foil. Drizzle with a touch of olive oil, wrap tightly, and place into the hot oven directly onto the wire rack.
• Next, toss the cauliflower florets with a generous drizzle of the olive oil, a good pinch of salt, a pinch of the black pepper, a pinch of the cayenne pepper, about 1/4 teaspoon of the paprika, and the onion and garlic granules, and turn it out onto the foil-lined baking sheet.
• Place the baking sheet into the oven next to the foil-wrapped garlic roughly 10 minutes after the garlic was put in, and roast together for 30 minutes more, until cauliflower is slightly charred and soft, and garlic is soft and aromatic.
• Remove the cauliflower and garlic heads from the oven, and keep the oven on.
• Unwrap the garlic heads from the foil to allow them to cool to room temp before squeezing them from their papers and smashing them into a paste with a knife or fork. Allow the cauliflower florets to cool as well, and then very finely chop them. Set both aside for a moment while you prepare the base of the dip.
• In a large bowl, add the softened cream cheese, the sour cream, the mayo, the grated parmesan, 1/2 cup of the shredded cheddar/gruyere blend, the parsley, lemon zest, herbes de Provence, the white wine, another good pinch of salt (about 3/4 teaspoon), and another pinch of cayenne pepper, and fold those ingredients together until fairly smooth and well combined.
• Next, add in the chopped baby spinach, the chopped cauliflower and the roasted garlic paste, and fold those in until well incorporated.
• Turn the mixture out into the prepared baking dish, smooth the top out a bit, and sprinkle over the remainder of the shredded cheddar/gruyere cheese.
• Sprinkle another little pinch of the herbes de Provence and paprika over the cheese, and bake in the oven for about 20-22 minutes, or until golden and bubbly. To finish, sprinkle with a touch of the chopped parsley, and serve hot with corn chips or choice of accompaniment.

EASY BAKED CAULIFLOWER SPINACH CHEESE DIP

Steps:

• Preheat oven to 425°F and lightly grease a 1½ quart (5 cup) casserole/baking dish, or 8-9" cast iron skillet.

CHEESY ROASTED GARLIC AND CAULIFLOWER DIP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Coat cauliflower with 1 tablespoon olive oil. Season with salt and pepper and spread out onto a baking sheet.
• Chop tops off garlic cloves and place on a sheet of aluminum foil. Drizzle cloves with remaining olive oil and wrap foil to create a pouch; place on the baking sheet with the cauliflower.
• Roast in the preheated oven, tossing cauliflower halfway through, until tender, about 25 minutes.
• Remove from the oven and allow cauliflower to cool slightly. Unwrap garlic cloves and discard foil. Reduce oven temperature to 375 degrees F (190 degrees C).
• Combine 1 cup Cheddar cheese and yogurt in a food processor; blend until smooth. Add cauliflower and squeeze garlic cloves in as well. Process, scraping down the sides as needed, until creamy, 1 to 2 minutes. Transfer to a baking dish and top with remaining Cheddar.
• Bake until top begins to brown, about 15 minutes. Remove from the oven, garnish with green onions, and serve.