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Cheesy Ricotta & Roasted Cauliflower Dip With Roasted Grape Tomatoes

Cheesy Ricotta & Roasted Cauliflower Dip With Roasted Grape Tomatoes

Looking for an amazing healthy dip that seems like it shouldnโ€™t 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 ๐Ÿ”ต๐ŸŸฃ๐ŸŸข

INGREDIENTS:
โ€ข 1 Large cauliflower
โ€ข Salt & Pepper
โ€ข Dakโ€™s Italian Blast
โ€ข 1 tsp dried basil
โ€ข 1 tsp dried oregano
โ€ข 1 Cup part skim ricotta ( I use Polly-O )
โ€ข 2 tsp Aldi garlic paste
โ€ข 1T Grated Parmesan
โ€ข 1/4 Cup fat free half & half or unsweetened almond milk
โ€ข Juice of half a lemon ๐Ÿ‹
โ€ข 3/4 Cup FF Kraft mozzarella
โ€ข 2 Pints grape tomatoes
โ€ข salt & pepper
โ€ข Avocado oil
โ€ข 1T La Panza Chefโ€™s Blend

STEPS:
โ€ข Roast cauliflower & grape tomatoes and season with salt, pepper, Dakโ€™s Italian blast and a light spray of avocado oil. Roast at 400 for about 25 minutes ( set aside )
โ€ข 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
โ€ข 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.
โ€ข 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.
โ€ข This would also be amazing to use in a wrap, sandwich or on top of some chicken as well!

๐Ÿ’• ๐“’๐“ฑ๐“ฎ๐“ฏ ๐“๐“ต๐“ต๐“ฒ๐“ฎ

โ€ผ๏ธ๐‚๐Ž๐ƒ๐„:๐‚๐‡๐„๐…๐€๐‹๐‹๐ˆ๐„๐Ÿ๐ŸŽ saves you 10% off at daksspices.comโ€ผ๏ธ

โ—๏ธLink in my Instagram bio ( chefallieskitchen ) to grab some amazing olive oil at La Panza ๐Ÿซ’ โ—๏ธ



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