This dip was a show-stealer at our Christmas party last week and I am offering it up for your New Year’s Eve parties, Golden Globes get-togethers, or quiet Monday nights at home, because it’s good. It is really, really good.
Restraint? Please define. Oh, and pass me another baguette.
Here is the rundown.
Cauliflower is the trendiest of vegetables right now and I like to keep up with the times as best I can. Roasted with olive oil and garlic, it becomes hard to recognize as a vegetable.
Artichokes are one of my true loves - with all the briny pull of olives, but in a more popular texture.
All of the cheeses. You knew it was coming. Feta, cream cheese, and parmesan are the three musketeers of palate-slaying.
This dip begins with roasting. It sounds like an extra step because it is, but it’s worth it.
After the cauliflower has become browned and soft, it joins our whipped medley of cheeses and artichokes.
Season with a little pepper, and into the oven it goes to become melty and irresistible.
Toast up a sliced baguette, or grab a box of pita crackers - this is a party all by itself.
ROASTED CAULIFLOWER & ARTICHOKE DIP
bake time: 50 minutes / prep time: 10 minutes / total time: 1 hour
1 large head of cauliflower, steams removed and florets roughly chopped
3 cloves garlic, peeled
3 tablespoons olive oil
1 teaspoon kosher salt
4 ounces fresh feta, crumbled
8 ounces cream cheese, at room temperature
1/4 cup finely grated parmesan
1/4 teaspoon freshly ground black pepper
1, 14-ounce can artichokes, drained
Preheat oven to 375 degrees F.
Line a large baking sheet with parchment paper. Spread the cauliflower and garlic over the surface of the pan and drizzle with olive oil and kosher salt.
Roast for 25 minutes; until the cauliflower is browned and soft. Remove the pan from the oven and allow to cool slightly.
Increase heat to 425 degrees.
In the work bowl of your stand mixer, combine feta, cream cheese, parmesan, and black pepper. Beat on medium speed until the mixture is well combined, but not perfectly smooth.
Mix in artichokes and beat until the artichokes are well broken down. Add roasted cauliflower and garlic and mix until the cauliflower is in very small pieces. Then, scrape down the sides of the bowl and mix for an additional thirty seconds to bring it all together.
Fold the mixture into 4 individual cast iron skillets, or an 8x8 baking dish. Bake for 25 minutes; until the top of the dip is golden brown.
Serve hot, alongside toasted baguette slices or crackers.