{recipe} Hot Cauliflower & White Cheddar Dip with Chili Garlic Toasts

I am a huge fan of that old-fashioned hot artichoke dip that you make with equal parts mayonnaise and parmesan cheese – you know the one – you eat it even though it is like molten hot magma that burns the roof of your mouth to a crisp, and afterwards, you feel kind of disgusting. After the success of my Buffalo Chicken Dip recipe, I was compelled to keep exploring hot dip possibilities, and this is another winner. It’s hot, cheesy, and super delicious, but a lot more balanced and with the added bonus of actually containing a significant amount of vegetables.

If I have time, I like to go the extra step and make toasts in the oven that have garlic salt, chili flakes, and olive oil on them. You can cook them at the same time the dip is cooking, because they use the same temperature in the oven. But if you don’t have time or don’t feel like going through the extra steps, I would recommend using pita chips, Fritos, or tortilla chips.

Recipe: Hot Roasted Cauliflower & White Cheddar Dip 
serves 8 as an appetizer


  • 1 small head cauliflower, cut into florets
  • 8 oz. cream cheese
  • 1/2 cup Greek yogurt
  • 1/2 tsp fresh thyme leaves, chopped
  • 2 cups shredded white cheddar cheese
  • 1 tsp Dijon mustard
  • 2 dashes Worcestershire sauce
  • 2 large pinches salt
  • 10 grinds of fresh pepper


  • Heat oven to 500 degrees F. Prepare a baking pan with parchment paper and spread cauliflower florets out. Roast for about 30 minutes, until light brown and soft. Remove from oven and lower oven temperature to 350 degrees F.
  • Put cauliflower in a food processer and puree. Add remaining ingredients and continue to puree until smooth.
  • Scrape into 9 x 13 baking dish. Even out the top with a spatula or knife.
  • Bake for 30-40 minutes in the oven, until bubbly and browned. (If it is bubbly but not browned, you can put it under the broiler for a few additional minutes.)
  • Remove from oven and let sit 5-10 minutes before serving.

Recipe: Chili Garlic Toasts 
serves 8 as an appetizer


  • 1 baguette, sliced in thin ovals
  • olive oil, chili flakes, and garlic salt to taste


  • Lay the bread slices in a single layer on a baking sheet. Cook at 350 degrees F for about 10 minutes to crisp and brown slightly. Remove from oven.
  • Flip slices over and brush with olive oil. Sprinkle with chili flakes and garlic salt.
  • Return to oven and cook another 10 minutes or so, to crisp and brown the other side. Remove from oven and cool slightly before serving.

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3 Responses

  1. Sarah says:

    Yum – I love this kind of stuff, but I never make it because it seems so irredeemably unhealthly. But this one has hidden vegetables! Nice.

  1. February 5, 2016

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  2. January 31, 2017

    […] Hot Roasted Cauliflower & White Cheddar Dip  […]