Every vacation get collectively desires a best dip, and this baked tacky cauliflower dip is certain to be successful at yours!
3½ cups small cauliflower florets (¾-inch pieces)
2 small garlic cloves
½ cup entire milk Greek yogurt
1½ tablespoons extra-virgin olive oil, extra for brushing
Heaping ½ teaspoon Dijon mustard
Scant ½ teaspoon sea salt
⅓ cup chopped scallions
¾ cup grated Roth Grand Cru
Pinches of red pepper flakes
Toasted or warmed baguette, crackers, and/or apple slices, for serving
Chopped parsley for garnish, optional
Bring a vast pot of salted water to a boil. Add the cauliflower and garlic and boil till the cauliflower is fork tender, about 8 minutes. Use a slotted spoon to scoop ¾ of the cauliflower and the garlic right into a blender (set the closing florets aside). Let cool totally earlier than including the closing meals to the blender. Meanwhile, preheat the oven to 450°F and brush an 8-inch forged iron skillet evenly with olive oil.
Add the yogurt, olive oil, mustard, and salt to the blender and mix till creamy.
Spread the cauliflower combination into the skillet and best with half the scallions, half the reserved cauliflower florets, the cheese, closing cauliflower florets, closing scallions, and pinches of red pepper flakes. Bake 15 to 18 minutes, or till the cheese on best is browned and bubbling.
Serve with baguette, crackers, and/or apple slices.
We’ve made this dip so many occasions over the previous few weeks perfecting the recipe. I should inform you that it’s been such a joy simply due to the fact it’s FREEZING outdoor and there may be pretty no higher remedy in life than having a hot skillet of creamy, tacky goodness effervescent and baking away inside the oven.
Ordinarily, I’d provide “party dip” a little bit of a sideways look – I’m now not a vast fan of the who-knows-what meals plus a brick of cream cheese which can be usually in them. But I want to assume of this dip as a Love & Lemons-does-Midwest-style get collectively dip. Pureed cauliflower, Greek yogurt, and a contact of Dijon mustard mix collectively to create its creamy base. I best it with cauliflower florets, scallions, and a layer of Roth Grand Cru – a nutty alpine-style cheese that’s made local (to us) in Wisconsin – that creates essentially one of the foremost proper flavorful, golden, bubbly crust on top.
How to Make Cauliflower Party Dip Start via breaking your cauliflower into small florets. Lightly boil it, then mix 3/4 of the cauliflower to create the dip’s base, whereas booking the closing florets to layer in for texture.
Blend the cauliflower with Greek yogurt, Dijon mustard, and a nice pinch of salt. I love how the yogurt provides a little bit of tang and the cauliflower turns into lusciously creamy. These flavors work so perfectly with the delicious, moderate taste of the Roth Grand Cru that will get melted on top.
We heavily love this cheese – it’s best on cheese boards, and it melts fantastically in this dip. Roth makes use of rBST-free milk sourced inside 60 miles of its creamery to make its cheese, so here's pretty best high caliber Wisconsin cheese.
Pour the creamy combination right into a skillet and layer it with scallions, cauliflower florets, and grated cheese.
That’s it – it’s in a position to bake!
Bake till the dip is golden and bubbly. Meanwhile, slice & toast your baguette so it’s in a position for dipping!
Need to flesh out your get collectively appetizer menu? Head over to the appetizer part of our recipe index for extra fun ideas!
Baked Cheesy Cauliflower Party Dip No one will recognise that the bottom of this Baked Cheesy Cauliflower Party Dip is in actual fact a entire head of cauliflower! With Greek yogurt and Dijon for tang, this dip is a creamy, flavorful favourite here's delicious with a layer of cheese on top.