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Cheesy Spinach and Cauliflower Dip


From Betty Crocker

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  • 1 box (9 oz) Green Giant® frozen chopped spinach, cooked, well drained
  • 1 box (10 oz) Green Giant® frozen cauliflower & cheese sauce, cooked
  • 3 oz 1/3-less-fat cream cheese (Neufchâtel; from 8-oz package), softened
  • 3/4 cup light sour cream
  • 1/4 cup reduced-fat mayonnaise or salad dressing
  • 3/4 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon hot pepper sauce
  • 1/4 cup shredded fresh Parmesan cheese
  • 1 bag (5 oz) Green Giant® garden ranch roasted veggie tortilla chips



Step 1

Heat oven to 350°F. In food processor, place all ingredients except cheese and chips. Cover; process until smooth.
Spray 1-quart shallow glass baking dish or 9-inch glass pie plate with cooking spray. Spread spinach mixture in dish. Sprinkle with cheese.
Bake 20 to 25 minutes or until hot. Serve with chips.

Makes 12 servings (1/4 cup dip and 4 chips each)

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