Mexican · Dinner
Roasted Corn and Cheese Dip (Keto)
Warm dip of roasted cauliflower, cream cheese, sour cream and melted Monterey Jack with charred jalapeño, scallion and smoked paprika. Broiled until bubbling and lightly browned, served with cucumber and celery sticks for dipping in Mexican style.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
380Calories
18.2gProtein
29.2gFat
12.4gCarbs
4.8gSugar
3.2gFiber
612mgSodium
82mgChol
17.8gSat Fat
512mgPotassium
510mgCalcium
1.2mgIron
0.8mcgVitamin B12
42mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
keto
Instructions
1
Prep
Preheat oven to 425°F. Toss cauliflower florets with olive oil and salt on a baking sheet.
2
Roast the cauliflower at 425°F for 15–18 minutes, turning once, until deeply browned and fork-tender.
3
Char half the jalapeño in a dry skillet over medium-high heat for 2–3 minutes until blistered and blackened.
4
In an oven-safe dish, stir cream cheese, sour cream, half the Monterey Jack, roasted cauliflower, charred and raw jalapeño, scallion, smoked paprika, garlic powder and lime juice until combined.
5
Scatter remaining Monterey Jack on top and broil on high for 3–4 minutes until melted and lightly browned.
6
Plate
Top with cilantro and serve immediately with cucumber and celery sticks alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g Monterey Jack cheese
- 4 cups400g cauliflower florets
- 4 oz112g cream cheese
- 6 tbsp6 tbsp sour cream
- 22 jalapeño
- 22 scallion
- 1/2 tsp1/2 tsp smoked paprika
- 1/4 tsp1/4 tsp garlic powder
- 1 tbsp1 tbsp lime juice
- 2 tbsp2 tbsp cilantro
- 2 cup240g cucumber sticks
- 1 1/2 cup180g celery sticks
- 2 tsp2 tsp olive oil
- salt to taste
