Our Pepper Jack Dip is everything you could possibly want in a dip - cozy, warming, gooey and cheesy…what could be better? This skillet dip feeds a crowd, making it perfect to serve whenever you have a party! But you’ll quickly find that you don’t want to reserve this tasty dip just for celebratory occasions. To enjoy it with your family any time, simply halve this recipe and make it in a 5” skillet. Share this Pepper Jack Cheese recipe, which is also Keto friendly, with friends and family on Facebook, Twitter, Pinterest or Instagram - be sure to tag us @cabotcheese when posting on Instagram.
Preheat oven to 375°F.
Melt Cabot salted 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 Cabot cream cheese, Cabot 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 mixture is bubbling throughout.
Remove skillet from oven and let cool for 5 minutes (this is an important step as the dip and skillet are very hot straight out of the oven and need to sit for at least 5 minutes before eating). Top with the remaining chopped green onions and serve straight out of the skillet with your favorite dipper.
For another delicious dip recipe, try our Taco Skillet Dip. Did you know Cabot is a co-operative of farm families who continuously strive to produce the best dairy products around? We’d really appreciate it if you could rate and review this Pepper Jack Dip recipe when you have the chance.
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Ingredients
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
Directions
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.
Calories: 400
% Daily Value
Total Fat: 32g
Saturated Fat: 19g
Cholesterol: 105mg
Sodium: 850mg
Carbohydrates: 11g
Dietary Fiber: 2g
Protein: 18g
Calcium: 483mg
5 out of 5 stars (based on 1 review)
GG
December 18, 2019
I wondered if this skillet dip would be too spicy for the crowd I was serving, but no, it is perfect! Love the addition of artichokes and spinach to the cheesy dip. Definitely one to be served again. Thanks Cabot ~
