Cheesy Cauliflower Spinach Dip Recipes

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.

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.

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!

CHEESY SPINACH & ARTICHOKE DIP

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Lightly oil a small baking dish. Tip the defrosted spinach into a sieve set over the sink and press down with the back of a large spoon to remove as much liquid as possible. Set aside.
• Whisk the soft cheese, soured cream and mayonnaise together in a medium bowl until well-combined. Add the garlic, most of the cheeses, all the spinach and the artichokes. Season with black pepper and fold everything together to combine.
• Spoon the mixture into the baking dish and sprinkle over the remaining cheese. Will keep, covered in the fridge, for up to a day. Bake for 25-30 mins until bubbling and golden. If you like an extra-crisp top, flash under a hot grill for the final few minutes of cooking time. Leave to stand for 5 mins, then serve with tortilla chips and crudités.