Super Bowl Hot Vegetable Dip

From the kitchen of One Perfect Bite...I know it is a bit early, but the Super Bowl is next week-end and I wanted to share this recipe with you while there is still time for it to be considered as a new game go-with. I found the recipe on the Whole Foods website and gave it a test run this afternoon. The recipe was simple to begin with, but I made it simpler still, by using pre-packaged ingredients that did away with the need to peel or slice or dice anything at all. The Silver Fox, who is in charge of provisions for the next week or so, came home from the store with a 12-ounce bag of cauliflower florets, a 6-ounce bag of baby spinach and a 12-ounce bag of shredded cheese. That wasn't what I had on the list, but this is one of those occasions where I applaud his independence and take-charge mien. I cooked the cauliflower in the microwave and then threw everything into the bowl of a food processor. Save for wait-time, the whole process took about 5 minutes of my time. I know you all will enjoy this dip, but vegetable lovers will be in heaven. The dip has layered flavors and the only change I made to the original version was to add the juice of a small lemon to the mixture before it was warmed. You'll want to adjust salt and pepper to your own tastes. This is best served with sturdy chips or vegetable sticks. If there is any of the dip remaining after the game, it can be thinned with milk or cream and used to dress pasta. I hope you'll give this recipe a try. It's worth 5 minutes of your time. Here is how the dip is made.

Super Bowl Hot Vegetable Dip...from the kitchen of One Perfect Bite courtesy of Whole Foods

Ingredients:
Florets from 1/2 head cauliflower (about 2-1/2 cups), steamed until very soft and cooled
4 ounces 1/3 less fat cream cheese
1/4 cup mayonnaise
1 fresh jalapeño peppers, seeded and finely chopped
2 cloves garlic, chopped
3/4 teaspoon salt
12 ounces (about 3-1/2 cups) shredded Cheddar-Jack cheese
3 lightly packed cups (about 5 ounces) baby spinach leaves
Optional: Juice of 1 small lemon

Directions:
Heat oven to 375 degrees F. Pulse cauliflower in a food processor until very smooth. Add cream cheese, mayonnaise, jalapeño, garlic, salt and all but 1/2 cup of the cheese shreds and pulse until very smooth. Add spinach and pulse until chopped. Addlemon juice if using. Adjust salt to taste. Scrape into a lightly greased 1-quart ovenproof baking dish or casserole, sprinkle with remaining cheese and bake until hot and bubbling, about 35 minutes.

One Year Ago Today: Crock-Pot: Cuban Pork and Black Beans

Two Years Ago Today: Crock-Pot Pork Posolé

Three Years Ago Today: Mexican Skillet Corn Bread