Best Creamy Cauliflower Dip Recipes

Creamy Cauliflower Dip image

Provided by Anna Stockwell

Yield Makes about 4 cups

Number Of Ingredients 11

1 medium head of cauliflower (about 2 pounds), florets and stem cut into 1-inch pieces
1 garlic clove, peeled
1/4 cup olive oil, divided, plus more for serving
1 medium onion, thinly sliced
1 teaspoon ground cumin
2 teaspoons kosher salt, divided
3/4 cup plain Greek yogurt
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
Coarsely chopped parsley (for serving)
Baby romaine hearts and endive leaves (for serving)

Steps:

Pour water into a medium saucepan to a depth of 1/4"; add cauliflower and garlic. Cover, bring to a boil over high heat, and cook until florets are very easily pierced with a paring knife, about 10 minutes. Drain and set aside.
Meanwhile, heat 2 Tbsp. oil in a large skillet over medium. Add onion, cumin, and 1 tsp. salt and cook, stirring often, until onion is translucent, about 3 minutes. Increase heat to medium-high and cook, stirring often, until onion is golden brown, about 5 minutes more.
Transfer onion mixture to a blender. Add yogurt, lemon zest and juice, reserved cauliflower, and remaining 1 tsp. salt and purée until smooth. With the motor running, add 2 Tbsp. oil in a steady stream until well combined. If dip is too thick, blend in 1 Tbsp. water at a time to reach desired consistency. Let cool to room temperature.
To serve, spread dip in a wide bowl or platter. Drizzle with oil and top with parsley. Serve with romaine hearts and endive leaves alongside for dipping.
Do Ahead
Dip can be made 5 days ahead; cover and chill.

Creamy Cauliflower Ranch Dip (Low Fat) image

Provided by grumblebee

Categories Spreads

Time 20m

Yield 1 1/2 cups, 6-8 serving(s)

Number Of Ingredients 5

1/2 head cauliflower, chopped
1 green onion, with top, chopped into 1 inch pieces
3 tablespoons fat free sour cream
2 tablespoons dry ranch dressing mix
salt and pepper, to taste (optional)

Steps:

Break cauliflower into florets. In medium saucepan, bring about 2 inches of water to a boil. Add cauliflower, cover and simmer until tender, about 15 minutes. Run under cold water to stop the cooking; drain well.
In a food processor, puree cauliflower and green onion until fairly smooth. Scrape down sides, add sour cream and dressing mix. Process until combined. season with salt and pepper, if desired.
Remove to serving bowl and refrigerate until chilled.
Serve with fresh veggies, crackers, pita chips or anything else you want to dip. :).

Korean-Style Cauliflower 'Wings' With Creamy Ginger-Sesame Dip Recipe on Food52 image

Provided by @MakeItYours

Number Of Ingredients 25

1 tablespoon gochujang
2 tablespoons maple syrup
2 teaspoons soy sauce
1 teaspoon chili sauce (sambel olek)
1 teaspoon sesame oil
1 tablespoon minced fresh ginger
2 teaspoons rice vinegar
1 tablespoon grapeseed oil
1/2 cup rice flour
1 tablespoon cornstarch
1 teaspoon grapeseed oil
1/2 teaspoon kosher salt
Freshly ground black pepper
1/2 teaspoon cayenne
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
3/4 cup water and/or nut milk
1 head cauliflower
1/2 cup sour cream, labneh, full-fat Greek yogurt, or other dairy-free option
1 tablespoon mayonnaise
1 teaspoon tahini
1 teaspoon minced fresh ginger
1 scallion, chopped
Flaky sea salt
Freshly ground black pepper.