Roasted garlic cauliflower cheddar dip
A hot, cheesy, garlicky dip made with cauliflower so you can load up without the guilt!
Ingredients
- 1/2 of a large head of cauliflower broken into florets
- 3 large cloves garlic
- 2 tablespoons extra virgin olive oil divided
- salt & pepper
- 8 ounces grated sharp white cheddar cheese plus a little bit more for topping
- 3/4 cup 2% plain Greek yogurt any fat % will work but 0% won't be as creamy
- 1/4 jalapeno seeds removed and finely chopped optional for a kick of heat
- chopped green onions for garnish
Instructions
- Preheat oven to 400 degrees.
- Toss the cauliflower with 1 tablespoon of the olive oil, season with salt and pepper and spread out on a baking sheet.
- Chop off the tops of the garlic cloves, drizzle with the remaining tablespoon of olive oil and wrap in aluminum foil. Place on the baking sheet with the cauliflower.
- Roast cauliflower and garlic for about 25 minutes, tossing the cauliflower half way through.
- Meanwhile, add the cheese, yogurt and jalapeno to a food processor.
- When the cauliflower and garlic are roasted, transfer the cauliflower to the food processor and squeeze out the roasted garlic cloves into the food processor as well.
- Process for 1-2 minutes, scraping down the sides as needed until a creamy texture is achieved.
- Transfer the mixture to a baking dish, top with the extra cheese and bake at 375 degrees for about 15 minutes until the top starts to brown.
- Remove from oven and let cool for 15 minutes.
Notes
Garnish with green onions and serve with raw veggies, pita chips and/or crackers.
Store leftovers in the refrigerator for 3-4 days.