Pepper Jack Skillet Dip

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)
6-8 scallions, washed and chopped, divided

Cooking for fewer people?

To reduce this recipe to 3 – 4 servings cut the ingredients by half (as below) and use a smaller skillet or baking dish. The other directions remain the same.

1 tablespoon Cabot Salted Butter
1 ½ cups cauliflower, washed & cut into small florets (approximately ½ small head)
¼ teaspoon salt
1 tablespoon Frank’s Red Hot Sauce
4 ounces Cabot Cream Cheese at room temperature, or briefly warmed in the microwave
3 tablespoons Cabot Sour Cream
1 cup fresh spinach, washed and chopped
½ 12-ounce jar marinated artichokes, drained and chopped
1 8-ounce bar Cabot Pepper Jack Cheese, shredded (about 2 cups)
3-4 scallions, washed and chopped, divided

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.