Hot Cauliflower and Artichoke Dip
Cocktail party, Holiday Treats
Mediterranean, World Cuisine
Chef Maria Cummins
softened, 125 g
can (14 oz)
drained and coarsely chopped
Parmesan cheese, grated
Reserve about 3 tbsp for topping the dip
Preheat oven to 400ºF.
Combine cauliflower and oil in a bowl; toss until coated.
Place cauliflower in a non-stick foil-lined rimmed baking sheet.
Bake, uncovered, for 35 - 40 minutes or until cauliflower is softened and lightly browned; cool.
Place cauliflower, goat cheese, garlic, mustard, lemon peel, cayenne pepper and salt in a food processor; process until smooth.
Transfer cauliflower mixture to a bowl. Add artichokes, Parmesan cheese, parsley and thyme; stir to combine.
Spoon mixture into a greased 2 quart baking dish or 6 small ramekins. (May be prepared to this point and refrigerated for up to 24 hours.)
Preheat oven to 350°F. Top dip with remaining Parmesan.
Bake, uncovered, for 20 minutes or until light golden and heated through.
Serve with crackers or baguette slices
Visit https://therealfoodacademy.com for more recipes like this.