Spicy Cauliflower Fiesta Dip
Equipment
- Food processor
- 8-inch square pan
Ingredients
- 1/2 cauliflower cut into large florets
- 1 tsp chili powder
- 1/2 tsp ground turmeric
- 2 cups sour cream
- 2 cups salsa
- 5 oz grated cheddar cheese
- 2 green onions thinly sliced
- 1/4 cup olives optional, coarsely chopped
Instructions
- In a food processor, add the cauliflower florets along with the chili powder and ground turmeric.
- Pulse a few times until the cauliflower breaks down into fine crumbs.
- Remove the blade from the food processor and stir in the sour cream until well combined.
- Transfer the cauliflower-sour cream mixture to an 8-inch square pan and spread it evenly.
- Spread the salsa over the cauliflower mixture, ensuring it covers the surface evenly.
- Sprinkle the grated cheddar cheese over the salsa layer.
- Top with thinly sliced green onions and chopped olives, if using.
- Refrigerate until ready to serve.
- Serve with raw vegetables, crackers, or corn chips.
Notes & Wine Advice
Note:
This dip is best served fresh on the same day, as the cauliflower may release water if kept for too long in the fridge.Wine Advice:
This zesty dip pairs well with a light-bodied red wine such as Pinot Noir or a crisp white wine like Sauvignon Blanc. The acidity and fruitiness of these wines complement the spicy flavors of the dip while refreshing the palate.Nutrition values
Calories: 140 kcal | Carbohydrates: 5 g | Protein: 4 g | Fat: 10 g | Sugar: 2 g