Cheesy Cauliflower Dip With Bacon Recipes

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CHEESY CAULIFLOWER DIP WITH BACON



Cheesy Cauliflower Dip with Bacon image

Blend together deliciousness with our Cheesy Cauliflower Dip with Bacon! Guests who want to try something new and tasty will love this cauliflower dip.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 1h

Yield 32 servings, 2 Tbsp. each

Number Of Ingredients 9

4 cups small cauliflower florets (about 1/2 large head)
1/2 cup water
4 slices OSCAR MAYER Bacon
1/2 cup finely chopped yellow onions
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1 tsp. hot pepper sauce
3/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese Blend, divided
1 Tbsp. sliced green onions

Steps:

  • Heat oven to 350ºF.
  • Use pulsing action of food processor to process cauliflower until chopped to pea-size pieces. (Some recognizable small florets may still remain.) Place in large microwaveable bowl; stir in water.
  • Microwave on HIGH 3 min.; stir. If necessary, continue microwaving 2 min. or until any larger cauliflower pieces are crisp-tender. Drain cauliflower.
  • Cook bacon in medium cast-iron skillet on medium heat until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
  • Add yellow onions to reserved drippings; cook 3 to 4 min. or until crisp-tender, stirring frequently. Add cream cheese and hot sauce; cook and stir 2 to 3 min. or until cream cheese is completely melted and sauce is well blended. Stir in cauliflower, mayo and 1-1/2 cups shredded cheese; smooth top.
  • Crumble bacon; sprinkle over dip. Top with remaining shredded cheese.
  • Bake 25 to 30 min. or until dip is heated through and top is golden brown. Sprinkle with green onions.

Nutrition Facts : Calories 80, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0.5516 g, Sugar 0 g, Protein 3 g

CHEESY ROASTED GARLIC AND CAULIFLOWER DIP



Cheesy Roasted Garlic and Cauliflower Dip image

This amazing dip combined sharp Cheddar cheese with oven-roasted garlic and cauliflower--try it at your next party.

Provided by Jade Malynn

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 55m

Yield 8

Number Of Ingredients 7

1 medium head cauliflower, broken into florets
2 tablespoons extra-virgin olive oil, divided
salt and ground black pepper to taste
3 large cloves garlic
1 ¼ cups shredded sharp white Cheddar cheese
1 (6 ounce) container plain 2% Greek yogurt
1 tablespoon sliced green onions

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Coat cauliflower with 1 tablespoon olive oil. Season with salt and pepper and spread out onto a baking sheet.
  • Chop tops off garlic cloves and place on a sheet of aluminum foil. Drizzle cloves with remaining olive oil and wrap foil to create a pouch; place on the baking sheet with the cauliflower.
  • Roast in the preheated oven, tossing cauliflower halfway through, until tender, about 25 minutes.
  • Remove from the oven and allow cauliflower to cool slightly. Unwrap garlic cloves and discard foil. Reduce oven temperature to 375 degrees F (190 degrees C).
  • Combine 1 cup Cheddar cheese and yogurt in a food processor; blend until smooth. Add cauliflower and squeeze garlic cloves in as well. Process, scraping down the sides as needed, until creamy, 1 to 2 minutes. Transfer to a baking dish and top with remaining Cheddar.
  • Bake until top begins to brown, about 15 minutes. Remove from the oven, garnish with green onions, and serve.

Nutrition Facts : Calories 146 calories, Carbohydrate 4.7 g, Cholesterol 23.2 mg, Fat 11.4 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 5.3 g, Sodium 140.7 mg, Sugar 2.2 g

BACON-KISSED CAULIFLOWER DIP W/ CRISPY CORN TORTILLAS #RAGU



Bacon-Kissed Cauliflower Dip W/ Crispy Corn Tortillas #Ragu image

Ragú® Recipe Contest Entry. Looking for a crowd-pleaser dip or a unique appetizer for your next party? This creamy, cheesy and smoky cauliflower dip will steal the show no matter the occasion! Make it ahead of time and pop it in the hot oven for a perfectly creamy and flavorful dip!

Provided by Lidia H.

Categories     Sauces

Time 40m

Yield 4-6

Number Of Ingredients 12

2 cups corn oil (for frying)
8 -10 white corn tortillas (cut into triangles)
1/2 teaspoon kosher salt, divided
6 ounces thinly sliced smoked bacon (about 6 slices)
2 tablespoons unsalted room temperature butter
1 cup onion (finely chopped)
4 cups cauliflower florets
2 cloves crushed garlic
1/4 teaspoon ground black pepper
1 cup grated monterey jack pepper cheese
1 (16 ounce) jar Ragú® Pasta Sauce, creamy mozzarella sauce
1/2 cup panko breadcrumbs (Japanese-style)

Steps:

  • In a small saucepan, heat oil; fry 6-8 tortilla triangles a time till crispy; remove with a slotted spoon and place over a paper towel-lined dish; sprinkle with sea salt; repeat process till all tortillas are fried; set aside.
  • In a food processor, pulse cauliflower till it resembles rice; set aside.
  • In a medium pan, or Dutch oven, cook bacon till crispy and set aside to cool over paper towel. Remove all but 2 Tbsp bacon fat from pan; add 1 Tbsp butter and sauté onions till translucent; add cauliflower, garlic, salt and pepper and sauté till slightly browned (about 10 minutes); add Ragu mozzarella sauce and pepper Jack cheese; stir till combined; transfer to an oven-proof serving dish.
  • In a small bowl, combine breadcrumbs, 1 Tbsp melted butter and crumbled bacon; set aside.Top with bacon/breadcrumb mixture. (You may refrigerate at this point.).
  • Bake in pre-heated oven (375 degrees F) till golden and bubbly. Serve with corn tortilla chips. Enjoy!

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