Looking for an amazing healthy dip that seems like it shouldnโt be healthy? Here you are!
Talk about easy too! This came together in no time and can feed a crowd. This dip is rich , velvety smooth and full of goodness!
RECIPE SERVES 8
1/2 Cup portions
Stats are for dip only
3 Bites on balance
111 Calories
2 WW ๐ต๐ฃ๐ข
INGREDIENTS:
โข 1 Large cauliflower
โข Salt & Pepper
โข Dakโs Italian Blast
โข 1 tsp dried basil
โข 1 tsp dried oregano
โข 1 Cup part skim ricotta ( I use Polly-O )
โข 2 tsp Aldi garlic paste
โข 1T Grated Parmesan
โข 1/4 Cup fat free half & half or unsweetened almond milk
โข Juice of half a lemon ๐
โข 3/4 Cup FF Kraft mozzarella
โข 2 Pints grape tomatoes
โข salt & pepper
โข Avocado oil
โข 1T La Panza Chefโs Blend
STEPS:
โข Roast cauliflower & grape tomatoes and season with salt, pepper, Dakโs Italian blast and a light spray of avocado oil. Roast at 400 for about 25 minutes ( set aside )
โข In a blender ( I use my Vitamix ) add the roasted cauliflower, dried basil, oregano , ricotta, garlic paste, Parmesan , half & half and lemon juice. Blend until smooth
โข Season with salt & pepper to taste. Pour into a lightly greased casserole. Top with mozzarella cheese. Spray a little with cooking spray to help melting process along. Bake at 350 for about 30-40 minutes or until golden brown and bubbly.
โข Top with the roasted grape tomatoes & juices from them , garnish with La Panza , flaky salt & enjoy with either some crostini or your choice of dipper.
โข This would also be amazing to use in a wrap, sandwich or on top of some chicken as well!
๐ ๐๐ฑ๐ฎ๐ฏ ๐๐ต๐ต๐ฒ๐ฎ
โผ๏ธ๐๐๐๐:๐๐๐๐ ๐๐๐๐๐๐๐ saves you 10% off at daksspices.comโผ๏ธ
โ๏ธLink in my Instagram bio ( chefallieskitchen ) to grab some amazing olive oil at La Panza ๐ซ โ๏ธ
Leave a Reply