Ingredients
Scale
- 2 – 4 heads of garlic
- 1 Tablespoon olive oil
- 4 oz. cauliflower florets
- 1 jar marinated artichoke hearts (juices reserved)
- 4 oz. Greek cream cheese (or Neufchatel)
- 2 Tablespoons of the reserved artichoke marinade
- 2 Tablespoons light mayonnaise
- 3 oz. shredded gouda cheese
- 1 oz. shredded smoked swiss cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon thyme
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon smoked paprika
- 1 teaspoon Sriracha (or to taste)
- Fresh ground black pepper, to taste
Instructions
- Preheat the oven to 350 F.
- Cut the tops off of the garlic heads and set them on a piece of aluminum foil. Drizzle the center of each garlic bulb with a little olive oil, then close up the foil tightly to completely enclose the garlic and set it in the oven to roast. Roast the garlic for at least an hour or until it’s completely soft and squishy.
- Meanwhile either roast or steam the cauliflower until it is very tender.
- When both are done and the garlic has cooled enough to handle, squeeze the cloves of garlic into a mini food processor. If you want a chunky dip, set a few of the artichoke hearts aside, then add the rest of the artichoke hearts, cooked cauliflower, cream cheese, marinade, and mayo and blend until smooth and creamy.
- Stir together with shredded cheese in a saucepan. Add salt, spices and Sriracha. Cook until the cheese is fully melted. Season to taste with Sriracha and ground pepper. Serve warm with bread crisps, crackers and/or veggies.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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