Florets from 2 heads of cauliflower finely chopped
4 ounces Neufchâtel cheese (room temperature)
1/4 cup olive oil mayonnaise
1 to 2 fresh jalapeño peppers, seeded and finely chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
12 ounces (about 3 1/2 cups) Cheddar-Jack Shreds
3 lightly packed cups (about 5 ounces) baby spinach leaves or 1 1/2 cups os frozen spinach (rinsed and drained)
Heat oven to 400°F. Finely chop the cauliflower. Add Neufchâtel, olive oil mayonnaise, jalapeño(s), garlic, salt and pepper all but 1/2 cup of cheese and spinach and pulse until chopped. Scrape into a 1-quart ovenproof baking dish or casserole, sprinkle with remaining cheese and bake until hot and bubbling, about 30 minutes.
This recipe was so yummy! Probably one of the best dips I have made! I adapted the recipe from Whole Foods. It makes a great side dish for dinner or a dip. It is sure to be a hit at your next party!