BACON-KISSED CAULIFLOWER DIP W/ CRISPY CORN TORTILLAS #RAGU
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
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!
CAULIFLOWER CORN TORTILLAS
Make and share this Cauliflower Corn Tortillas recipe from Food.com.
Provided by PrincessPage
Categories Breads
Time 35m
Yield 10 tortillas, 1 serving(s)
Number Of Ingredients 2
Steps:
- process cauliflower in processor until fine.
- mix with masa flour.
- microwave 2 minutes, stir.
- microwave 2 minutes.
- mash and squeeze together in your hands to form round ball.
- roll out with rolling pin on parchment paper.
- bake at 375 for 10 minutes, flip and bake for 5 to 10 more minutes.
- cool.
Nutrition Facts : Calories 378.9, Fat 4, SaturatedFat 0.6, Sodium 84.5, Carbohydrate 78.5, Fiber 10.8, Sugar 6.5, Protein 13.1
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