Spinach artichoke dip

I got this recipe from June 2011 Clean Eating.

Preheat oven to 350°
1 1/2 Cups frozen cauliflower
4 oz less fat cream cheese
9-11 T low-fat milk, divided
Olive oil cooking spray
1 medium onion
3 cloves of garlic
1 10 oz box frozen chopped spinach, thawed and squeezed to remove excess water
1 8 oz box frozen artichoke hearts, thawed and chopped
1/4 packed cup fresh dill sprigs, thick stems removed
1/2 tsp ground cayenne pepper, or to taste
5 scallions, chopped
2 oz reduced fat Monterey Jack or Mozzarella cheese, shredded (1/2 cup)
1/2 tsp salt

Cook cauliflower.  Process in a food processor the cauliflower, cream cheese and half the milk.  Puree until smooth.  Put mixture in a bowl.  Cook onions and garlic and process.  Add spinach, artichokes, dill salt, cayenne and milk.  Puree until mixture is spreadable.  Add this mixture to the cheese mixture add chopped scallions and stir until combined.  Put the mixture in an oven proof dish, top with the cheese cover with foil and bake for 20 minutes.  Remove foil and bake for 10 more minutes.  (Check out the actual recipe in the magazine.  I skipped a lot of their steps.)


I used a whole brick of cream cheese so the leftover half wouldn't get wasted.  I also used chives instead of scallions and added about 1/2 tsp. more cayenne.  (I probably could have used more.)  I used cheddar and parmesan.  I would like to try it with pepperjack or the monterey jack.  We used tortilla chips to dip, it would be really good with pita chips.