Your guests will in no way bet that there's a whole head of cauliflower hidden on this creamy, tangy, and totally addictive birthday celebration dip.

Every holiday celebration needs a notable dip, and this baked tacky cauliflower dip is positive to be a hit at yours!


We’ve made this dip so commonly over the past few weeks perfecting the recipe. i have to tell you that it’s been one of these joy as it’s FREEZING outdoor and there's surely no extra comfort in life than having a warm skillet of creamy, tacky goodness bubbling and baking away within the oven.

Basically, I’d give “celebration dip” a piece of a sideways glance – I’m no longer a huge fan of the who-is aware of-what ingredients plus a brick of cream cheese that are regularly in them. however i love to think of this dip as a Love & Lemons-does-Midwest-fashion party dip. Pureed cauliflower, Greek yogurt, and a touch of Dijon mustard blend collectively to create its creamy base. I pinnacle it with cauliflower florets, scallions, and a layer of Roth Grand Cru – a nutty alpine-style cheese that’s made close by (to us) in Wisconsin – that creates the most ideal flavorful, golden, bubbly crust on top.



  • 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


  1. Bring a large pot of salted water to a boil. Add the cauliflower and garlic and boil until the cauliflower is fork tender, about 8 minutes. Use a slotted spoon to scoop ¾ of the cauliflower and the garlic into a blender (set the remaining florets aside). Let cool completely before adding the remaining ingredients to the blender. Meanwhile, preheat the oven to 450°F and brush an 8-inch cast iron skillet lightly with olive oil.
  2. Add the yogurt, olive oil, mustard, and salt to the blender and blend until creamy.
  3. Spread the cauliflower mixture into the skillet and top with half the scallions, half the reserved cauliflower florets, the cheese, remaining cauliflower florets, remaining scallions, and pinches of red pepper flakes. Bake 15 to 18 minutes, or until the cheese on top is browned and bubbling.
  4. Serve with baguette, crackers, and/or apple slices.

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