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Three-Cheese Roasted Cauliflower Dip

Three-Cheese Roasted Cauliflower Dip

Yum! Dive chip first into this warm and creamy cauliflower dip. It's so tasty - you'll be glad you did!


  • 1 medium head cauliflower, cut into florets
  • 6 garlic cloves, peeled
  • 2 tablespoon olive oil
  • 4 tablespoons butter, melted
  • 2 cups (8 ounces) shredded Wisconsin gouda cheese
  • 1/2 package (4 ounces) Wisconsin cream cheese
  • 1/2 cup sour cream
  • 1/4 cup (about 1 ounce) grated Wisconsin parmesan cheese, divided
  • 3 tablespoons mayonnaise
  • 1 teaspoon minced fresh sage
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon coarsely ground pepper
  • 1/4 to 1/2 cup beer, white wine or heavy whipping cream
  • Toasted baguette slices or whole grain chips

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  1. Heat oven to 350 degrees F.
  2. Toss cauliflower and garlic with olive oil. Spread onto an aluminum foil-lined baking sheet.
  3. Bake for 25-30 minutes or until crisp-tender, stirring occasionally.
  4. Remove from oven. Drizzle with butter; toss to coat.
  5. Bake for 10-15 minutes longer or until tender, stirring often. Cool.
  6. Place the cauliflower mixture, gouda, cream cheese, sour cream, 2 tablespoons parmesan, mayonnaise, sage, sea salt, allspice and pepper in a food processor; cover and process until blended. While processing, slowly drizzle in beer until desired consistency. Adjust seasonings if desired. Spoon into a greased 2-quart baking dish. Sprinkle with remaining parmesan.
  7. Bake for 30-35 minutes or until hot and bubbly.
  8. Serve with baguette slices or chips.

Yield: 6 cups

If using beer, consider a stronger flavored one such as an IPA or Amber.

For a low-carb dip, serve with raw vegetable dippers instead of baguette slices or chips. Total carbs in 2 tablespoons of dip: 2 g.

Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin