Cozy, warming, gooey, cheese dip… what could be better. This skillet dip feeds a crowd so call your friends and have a party! BUT… if cheese dip is in the cards and a party is not, halve this recipe and make it in a 5” skillet for a more intimate gathering.
2 tablespoons Cabot Salted Butter
3 cups cauliflower, washed & cut into small florets (approximately 1 small head)
½ teaspoon salt
2 tablespoons Frank’s Red Hot Sauce
8 ounces Cabot Cream Cheese at room temperature, or briefly warmed in the microwave
⅓ cup Cabot Sour Cream
2 cups fresh spinach, washed and chopped
1 12-ounce jar marinated artichokes, drained and chopped
2 8 ounce bars Cabot Pepper Jack Cheese, shredded (about 4 cups)
1 6-8 scallions, washed and chopped, divided
Prep: 20 mins | Cook: 40 mins | Total: 1 hr
PREHEAT oven to 375°F.
MELT butter in a 9-10” cast iron skillet and sauté the cauliflower over medium heat for 5-10 minutes until cooked and beginning to brown. Add salt and hot sauce and stir to coat cauliflower. Turn heat to low and add cream cheese, sour cream, chopped spinach, artichokes, ¾ of the shredded Cabot Pepper Jack cheese, and ½ of the scallions. Stir to combine and top with remaining cheese.
BAKE 20-25 minutes until the mixture is bubbling throughout. Remove skillet from oven and let cool for 5 minutes, top with the remaining chopped green onions. Serve straight out of the skillet with toasted baguette and celery sticks, or your favorite dipper.
*WARNING* dip (and skillet) is very hot straight out of the oven and needs to sit for at least 5 minutes before eating.