Cauliflower Dip with Blue Cheese
A perfect choice for easy entertaining, this hot cauliflower dip with blue cheese dip goes well with a variety of main dishes and can be made up to two days ahead and popped in the oven just before your guests arrive.
Servings: 12 servings
Ingredients
- 6 ounces blue cheese crumbled
- 8 cups cauliflower florets one large head or two 12-ounce bags frozen
- 3 ounces cream cheese softened
- 1/4 cup mayonnaise
- Salt, pepper, and garlic powder
Instructions
- Preheat the oven to 350°F and generously butter a medium-sized oven-proof baking dish.
- Add some water to a large pot fitted with a steamer rack. Bring to a boil, add the cauliflower florets, cover, and steam until they are very tender when pierced with a knife, 10 to 15 minutes. Drain well.
- Transfer the cauliflower to a large bowl and add the blue cheese, cream cheese, and mayonnaise.
- Mash together roughly with a fork, then purée with a hand-held blender until the mixture reaches the desired consistency (we like to leave it a little chunky). You can also use a food processor or conventional blender if you prefer.
- Season to taste with salt, pepper, and garlic powder, then transfer to the prepared baking dish (dish can be made ahead to this point and refrigerated).
- Bake uncovered for 25 to 30 minutes. Allow to cool slightly, then serve with crackers or thin slices of toasted baguette.
Notes
Make Ahead Instructions
This recipe can be made up to two days ahead and reheated. Prepare the recipe according to the instructions and let it cool completely before covering the baking dish with foil. When ready to serve, preheat the oven to 350°F and bake covered for 20 minutes. Uncover, and continue baking for an additional 15 to 20 minutes until heated through.Nutrition note:
The nutrition info below does not include crackers or toasted baguette.Nutrition
Calories: 123 | Total Fat: 10g | Cholesterol: 20mg | Sodium: 235mg | Carbohydrates: 4g | Fiber: 1g | Sugar: 2g | Protein: 5g