How to make Baked Cauliflower Dip? (Creamy, Cheesy and Tangy)

• Food: Cauliflower Dip
• Writer: Nicolas Wilson
• Content-Type: Food Blog

Your guests will never guess that this creamy, tangy, and addictive party dip contains a whole head of cauliflower.

Every holiday gathering requires a wonderful dip, and this baked cheesy cauliflower dip is sure to please!

We’ve perfected the recipe by making it several times over the last few weeks.

I have to tell you that it’s been such a joy because it’s FREEZING outside, and there’s nothing like a hot skillet of creamy, cheesy goodness bubbling and baking away in the oven to keep you warm.

Normally, I’d pass over “party dip” because I’m not a fan of the who-knows-what additives plus a brick of cream cheese that is frequently found in them.

This dip, on the other hand, reminds me of a Love & Lemons-meets-Midwest-style party dip. The creamy foundation is made up of pureed cauliflower, Greek yogurt, and a dash of Dijon mustard.

Cauliflower florets, onions, and a layer of Roth Grand Cru – a nutty alpine-style cheese made nearby (to us) in Wisconsin – make the most wonderful, golden, bubbly crust on top.

Cauliflower Dip: How to Make It

Break your cauliflower into small florets to begin. Lightly boil the cauliflower, then puree 3/4 of it to make the dip’s foundation, leaving the remaining florets to layer in for texture.

Combine the cauliflower, Greek yogurt, Dijon mustard, and a bit of salt in a blender. I love how the yogurt provides a tangy note to the cauliflower while also making it creamy.

These spices complement the delightful, mild flavor of the Roth Grand Cru that is melted on top so well.

This cheese is one of our favorites; it’s fantastic on cheese boards and melts beautifully in this dip. Roth makes its cheese with rBST-free milk acquired within 60 miles of its creamery, so this is high-quality Wisconsin cheese.

Layer onions, cauliflower florets, and grated cheese on top of the creamy mixture in a skillet.

That’s all there is to it – it’s ready to bake!

Bake until the dip is brown and bubbling, about 15 minutes. In the meantime, toast and slice your baguette so it’s ready to dip!

Baked Cauliflower Dip

Nobody will guess that this Baked Cheesy Cauliflower Dip is made from a whole head of cauliflower! This creamy, savory dip, made with Greek yogurt and Dijon for tang, is excellent with a layer of cheese on top.

Ingredients

• 3½ cups small cauliflower florets (¾-inch pieces)
• 2 small garlic cloves
• ½ cup whole milk Greek yogurt
• 1½ tablespoons extra-virgin olive oil, more 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

Instructions

1. A big saucepan of salted water should be brought to a boil. Cook, stirring occasionally until the cauliflower is fork-tender, about 8 minutes. 34% of the cauliflower and garlic should be scooped into a blender with a slotted spoon (set the remaining florets aside). Allow to cool completely before blending the remaining ingredients. Meanwhile, preheat the oven to 450°F and gently grease an 8-inch cast-iron skillet.
2. Blend the yogurt, olive oil, mustard, and salt in a blender until smooth.
3. Spread half of the scallions, half of the reserved cauliflower florets, the cheese, the remaining cauliflower florets, the remaining scallions, and pinches of red pepper flakes over the cauliflower mixture in the skillet. Bake for 15 to 18 minutes, until the cheese, is golden and bubbling on top.
4. Serve with a baguette, crackers, and/or apple slices as an accompaniment.