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As a person who loves to cook, I enjoy entertaining guests this time of year! It is so much fun to create easy and yummy recipes to share with family and friends as a way to show them how much I enjoy their company. My mom was coming to visit this week, so I decided to create a quick appetizer for us to enjoy before heading out to dinner. I hadn’t planned ahead, but I had all of the ingredients for a roasted cauliflower dip in my fridge, and 20 minutes later, the dip was ready!
Roasted Cauliflower Dip
I love this roasted cauliflower dip, because it is so easy to make, and it has a creamy and tangy flavor, without a ton of calories. I start by taking two cups (more or less) of fresh cauliflower, tossing it with a tablespoon of olive oil, and roasting it in the oven for 15 minutes. I toss it into a blender or food processor and puree it.
The secret to making my roasted cauliflower dip creamy and a bit tangy, is adding Chobani® Non-Fat Plain Greek Yogurt. I generally have a 32-ounce container of Chobani® Non-Fat Plain Greek Yogurt in my fridge, because it is an easy way to add flavor and protein to a variety of meals, while keeping it low in fat. I also use it frequently in morning smoothies and dips like this.
Chobani® Non-Fat Plain Greek Yogurt is made with only natural ingredients, no artificial flavors or sweeteners, and it is all non-GMO. It also contains 3 types of probiotics, while maintaining 40% less sugar than regular yogurt. Subbing in Chobani® Non-Fat Plain Greek Yogurt in place of sour cream, mayo, or other oils is an easy and great lifestyle choice. There are so many ways you can use it!
After my cauliflower is roasted and pureed, and I have added in my yogurt, I also add in the juice from half a lemon, and a tablespoon of cumin, to give it a smokey flavor. The combination of the roasted cauliflower, Chobani® Non-Fat Plain Greek Yogurt, lemon juice and cumin is delightfully fresh, filling, and satisfying.
I picked up all of these ingredients at Walmart, where I always get a low price on my groceries!
You can find other homemade dips on my Pinterest Dip board!
- 2 cups cauliflower
- 1 tbsp olive oil
- 1 cup Chobani® Non-Fat Plain Greek Yogurt
- Juice from half a lemon
- 1 tbsp ground cumin
- Preheat oven to 425 degrees. Toss cauliflower with olive oil, and roast on a baking sheet in a preheated oven for 15-20 minutes.
- Puree cauliflower, and transfer to a medium-sized bowl. Add remaining ingredients and salt and pepper to taste. You can serve warm or cold.
Be sure to visit Chobani® website for more amazing recipes! I’d love to hear what your next quick meal idea is in the comments below!
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