Spicy Cheddar-Jack Cauliflower Dip

By cmschnettler

Ingredients

• Florets from 1/2 head cauliflower (about 2 1/2 cups), steamed until very soft and cooled
• 4 ounces neufchâtel cheese
• 1/4 cup mayonnaise
• 1 to 2 fresh jalapeño peppers, seeded and finely chopped
• 2 cloves garlic, chopped
• 3/4 teaspoon salt
• 12 ounces (about 3 1/2 cups) cheddar-jack shreds
• 3 lightly packed cups (about 5 ounces) baby spinach leaves

Preparation

Step 1

Heat oven to 375 degrees. Pulse cauliflower in a food processor until very smooth. Add neufchâtel, 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. Scrape into a 1-quart ovenproof baking dish or casserole dish, sprinkle with remaining cheese and bake until hot and bubbling, about 35 minutes.