This dip! This dip is your ticket to holiday superstar status. I’m not even kidding. 
Make this dip for your family and guests to nibble on during your upcoming holiday festivities, and they will love you. I promise. When their little tastebuds are on sugar overload from all the baked sweets and treats, Cheesy Roasted Cauliflower Garlic Spinach Dip will come to the rescue. It is savory and rich, with a touch of spice, and flavorful to the max. Oh, and warm and cheesy and oh, so good on a crispy whole grain tortilla chip. 
Here are the other awesome things about this recipe that I can’t let you ignore:
- Roasted cauliflower. Yum. I don’t think I had ever eaten cooked cauliflower before, but I could honestly just stop right there and eat the cauliflower alone. It’s delicious. In fact… if you roasted a whole head of cauliflower at one time you would have enough to make the dip and eat as a side with dinner. 2 in 1 recipe = brilliant. As an added benefit, the cauliflower does a ninja trick and blends right into the dip, so if some people around your house don’t like cauliflower, they truly won’t have any idea its even in there.
- Two whole heads of roasted garlic. Ummm… need I say more?
- You can make it way ahead of time. Just assemble all the ingredients and store it in the fridge. Then, when you need it, just pop in the oven for 25 minutes or so. Done.
- It’s different. We’ve all had Spinach Artichoke Dip and 7-Layer Mexican Dip, and Queso Dip, etc, etc. But… have you ever had Cheesy Roasted Cauliflower Garlic Spinach Dip before? Nope? Didn’t think so.
This recipe seems destined to become a family tradition during the holidays… and while I think it is the perfect antidote to the sugar-laden season, this dip would also be perfect for New Year’s Eve, Superbowl parties, and fall football Sundays. So, the next time you need a dip and you want to try something new and different, Cheesy Roasted Cauliflower Garlic Spinach Dip has to be the one.
- 2 heads garlic
- Olive oil
- 2 cups cauliflower florets (about ½ to ⅔ of one head of cauliflower)
- ¼ tsp salt
- ⅛ tsp black pepper
- ⅛ tsp cayenne pepper
- ¼ tsp paprika
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 12 ounces light cream cheese, softened
- 1 cup light sour cream
- ¼ cup plus 2 tbsp light mayonnaise
- ¼ cup grated parmesan cheese
- ⅔ cup white cheddar cheese, shredded
- ⅔ cup gruyere cheese, shredded
- 1 tbsp fresh parsley, chopped (or 1 tsp dried)
- ¼ tsp herbs de Provence
- 1 tbsp white wine, if desired
- 1 cup tightly packed spinach leaves, roughly chopped
- Preheat the oven to 400 degrees. Line a large baking sheet with foil. Spray a baking dish with non-stick spray.
- Cut the tops off the heads of garlic; place each head on a small square of foil Drizzle a small amount of olive oil over the top of the garlic. Wrap each head tightly with the foil and place directly on the rack in the oven.
- Toss the cauliflower florets with a drizzle of olive oil. Sprinkle evenly with the salt, black pepper, cayenne pepper, paprika, onion and garlic powders. Stir gently until evenly coated and turn onto the prepared baking sheet in a single layer. When the garlic has been cooking for about 10 minutes, place the cauliflower in the oven next to the garlic. Continue to roast for 30 minutes or until the cauliflower is soft and slightly browned and the garlic is soft.
- Let the garlic and cauliflower cool until they are safe to handle. Squeeze the soft cloves of garlic from the paper shells. Mash the garlic into a paste using a fork. Set aside. Chop the cauliflower very finely. Set aside.
- To prepare the dip base, in a large bowl combine the cream cheese, sour cream, mayonnaise, parmesan cheese, ⅓ cup each of the white cheddar and gruyere cheeses, parsley, herbs de Provence, white wine, about ¼ tsp salt, and pinch of cayenne. Mix together until fairly smooth and uniform.
- Add the chopped spinach, chopped cauliflower, and roasted garlic, stirring until evenly incorporated.
- Spread dip evenly into prepared baking dish. Sprinkle with the remaining white cheddar and gruyere cheese. Top with a sprinkle of herbs de Provence and a light dusting of paprika. At this point you may store the prepared dip in the refrigerator for several days, until you are ready to serve it.
- Preheat the oven to 450 degrees. Bake the dip, uncovered, for 20-25 minutes or until heated through, bubbling, and golden on the top.
- Serve warm with tortilla chips or crackers of your choice.
Recipe slightly adapted from The Cozy Apron.
Leave a Reply