Wednesday, February 4, 2015

Hot Roasted Cauliflower and Cheddar Dip

I put this together to have for the super bowl.  We all liked it.  We served it with ritz crackers.
Hot Roasted Cauliflower and Cheddar Dip

1/2 small head cauliflower, cut into florets(Beth used a large head)
1 tablespoon oil
salt and pepper to taste
4 ounces light cream cheese, room temperature
1/2 cup light sour cream or Greek yogurt
1/2 teaspoon thyme, chopped
1/2 teaspoon garlic powder (or more to taste!)
1 1/4 cup cheddar, shredded 1/4 cup reserved for top
chives to garnish

Roast cauliflower tossed in oil and salted and peppered to taste at 400° for about 20 minutes or until lightly browned. Add all remaining ingredients except 1/4 cup aged white cheddar and chives to a blender or food processor and puree until smooth.

Bake in a small baking dish at 350° for 20-30 minutes. Add 1/4 cup cheddar to the top and set under the broiler for 5-10 minutes until cheese is golden brown and bubbly. Watch carefully so it does not burn! Garnish with chives.

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