1 medium sized cauliflower head, broken into florets
1 small piece of yellow onion
1 Spoon of Olive Oil
1/4 teaspoon of salt and pepper
1/3 cup Frank Hot Wing Sauce (You can add more if you want it to be more spicy)
5 ounces of Neutchatel Cheese
1 cup of mild acid cream
1 1/2 Seasoning Spoon Dinnerware
1 cup of low-fat Mozzarella Cheese, divided
Bleu cheese is destroyed, if desired
Sliced green onion for decoration
For presentation: Celery, carrot chips, sliced peppers and tortilla chips
INSTRUCTIONS
Preheat the oven to 425 degrees.
Cover the cake sheet with baking paper. Stir the cauliflower and onions in a gallon bag with olive oil, salt and pepper. Spread on parchment paper. Bake for about 20 minutes or until the cauliflower is tender. Remove from oven, cool slightly.
Reduce oven temperature to 375 degrees.
Add cauliflower and onions to the food processor and pulse until chopped.
In a medium bowl with your mixer, the Neutchatel cream cheese until smooth. Add sour cream, hot wing sauce and Ranch seasoning and stir until mixed. Add cauliflower, onions and half mozzarella cheese. Mix until mixed.
Apply to a small, shallow pan. Sprinkle the remaining Mozzarella and Bleu cheese if desired.
Bake for about 20-25 minutes or until the dip is heated.
Garnish with sliced green onions. Serve warm with vegetables and tortilla chips to dip.
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