Cheesy Roasted Cauliflower Garlic Spinach Dip
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Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Warm and cheesy, this dip is full of flavor from roasted cauliflower, roasted garlic, spinach, white cheddar and gruyere cheese, with just a touch of spice.
Ingredients
  • 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
Instructions
  1. Preheat the oven to 400 degrees. Line a large baking sheet with foil. Spray a baking dish with non-stick spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the chopped spinach, chopped cauliflower, and roasted garlic, stirring until evenly incorporated.
  7. 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.
  8. Preheat the oven to 450 degrees. Bake the dip, uncovered, for 20-25 minutes or until heated through, bubbling, and golden on the top.
  9. Serve warm with tortilla chips or crackers of your choice.
Notes
I used light cream cheese, light sour cream, and light mayonnaise for this recipe and it was plenty rich.
Recipe by Laura's Cozy Kitchen at https://www.laurascozykitchen.com/cheesy-roasted-cauliflower-garlic-spinach-dip/