Monday, March 28, 2016


~ Better Homes and Gardens magazine - March 2014

6 c. cauliflower florets
2 oz. cream cheese, softened
1/2 c. crumbled feta
2 T. olive oil
1 T. lemon juice
1/4 t. salt
fresh oregano

Cook cauliflower in salted boiling water, covered, for 15 minutes. Drain and cool, then transfer to food processor. Add cheeses, oil, lemon juice, and salt. Process until smooth. Refrigerate until serving, up to 3 days. Sprinkle with snipped fresh oregano when serving.

Notes: We use dried oregano because we never have fresh on hand. I've served it on toasted slices of no-knead bread and as a veggie dip (minus the oregano), but it would also be good as a cracker dip or mixed with pasta. One of my kids thinks this is similar to manicotti filling, so I may try it that way sometime.

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