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Lighter Artichoke Cauliflower Dip

Lighter Artichoke Cauliflower Dip with Flatbread Crisps

Switch up your game day eats with a healthy take on a classic artichoke dip. The recipe swaps in lighter versions of sour cream and mayo and adds a hefty serving of cauliflower into the mix. Baked Flatout flatbread crackers are ideal as a low-cal dipper, but you can swap in pita chips or crunchy veggies instead. The whole hot and delicious mess makes for a better-for-you recipe that won't leave you with a food hangover once the football fun is done.

Course Appetizer
Prep Time 17 minutes
Cook Time 35 minutes
Servings 4 servings
Calories 300 kcal
Author Katie Morford

Ingredients

For the Dip

  • 2 teaspoons extra-virgin olive oil, plus more for greasing the baking pan.
  • 3 packed cups small cauliflower florets (about 1/2 medium head cauliflower)
  • One 14-ounce can artichoke hearts packed, in brine, drained about 1 1/2 cups
  • 1/3 cup light sour cream
  • 1/4 cup light mayonnaise
  • 3 tablespoon minced chives
  • 1/2 cup finely grated Parmesan
  • 1 cup coarsely grated sharp Cheddar cheese, divided

For the Flatout Crisps

  • 3 Whole Grain Flatout Flatbreads
  • 2 teaspoons extra-virgin live oil
  • Kosher salt

Instructions

  1. Preheat oven to 400 degrees F. Lightly grease a 4-cup baking dish with olive oil.
  2. Lay the cauliflower on a baking sheet and drizzle with the 2 teaspoons olive oil. Toss to coat. Roast until just tender and barely brown, about 10 minutes.
  3. Put the cauliflower and artichoke hearts into a food processor with a metal blade and pulse several times to chop into small pieces, like a chunky spread. Transfer to a medium bowl. Add the sour cream, mayonnaise, chives, Parmesan, and half the Cheddar. Transfer to the prepared baking dish and scatter the remaining Cheddar over the top.
  4. Bake until the dip is bubbling and the top begins to turn golden brown, about 25 to 30 minutes. If you want to brown the top further, set it under a broiler for a minute or two.
  5. While the dip is cooking, make the Flatout Crisps. Lay the Flatout flatbreads on 2 baking sheets. Drizzle the olive oil over the top of the flatbreads and use your hand to rub it over the surface. Sprinkle each one generously with salt. Put them into the 400-degree oven and bake until lightly brown around the edges, about 7 minutes. Remove from oven, let cool for a few minutes,and break into cracker-size pieces.

  6. As soon as the Dip is done, serve hot with Flatout Crisps or pita chips on the side.