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!

Yield: 6 cups

Ingredients

• 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

Instructions

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 to 30 minutes or until crisp-tender, stirring occasionally.
4. Remove from oven. Drizzle with butter; toss to coat.
5. Bake for 10 to 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 to 35 minutes or until hot and bubbly.
8. Serve with baguette slices or chips.

Notes

* 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.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin