Baked Spinach and Artichoke Dip

By courtneyepowell

Ingredients

• 1 1/2 c frozen cauliflower florets
• 4 oz 1/3 less fat cream cheese
• 9-11 T low-fat milk, divided
• olive oil cooking spray
• 1 med onion, chopped
• 3 cloves garlic, minced
• 1 10-oz box frozen chopped spinach, thawed and squeezed to remove excess water
• 1 8-oz box frozen artichoke hearts, thawed and chopped
• 1/4 packed cup fresh dill sprigs, thick stems removed
• 1/2 t sea salt, plus additional to taste
• 1/4 t ground cayenne pepper, or to taste
• 5 scallions, chopped
• 2 oz reduced-fat Monterey Jack or mozzarella cheese, shredded (1/2 c)

Details

Servings 10

Preparation

Step 1

Preheat oven to 350. Cook cauliflower according to package directions (you should be left with 1 c, cooked). Place in a food processor and add cream cheese and 3 T milk. Puree until smooth; transfer mixture to a large bowl.

Coat a nonstick skillet with cooking spray and heat on medium. Add onion and cook until lightly browned and soft, 8-10 mins. Add garlic and cook for 1 min more. Transfer mixture to food processor. Add spinach, artichokes, dill, 1/2 t salt and cayenne. Add 6 T milk, turn processor on and puree until mixture is easily spreadable. If necessary, add 2 more T milk to thin. Transfer to bowl with cauliflower mixture. Add scallions and stir until combined. Check seasoning and add additional salt or cayenne as needed.

Transfer mixture to 8 or 9-in square baking dish and cover with foil. Bake 20 mins. Discard foil and sprinkle with cheese. Bake 10 mins more until cheese is melted and dip is heated through. Serve hot.