cheesy italian cauliflower dip

Cacio and pepe is a classic Roman dish prepared with pasta, but the flavours are just as delicious as a baked dip.


  • 3 cups small cauliflower florets
  • ¼ cup olive oil, divided
  • ¼ tsp salt
  • 8 oz brick-style plain cream cheese
  • ½ cup sour cream
  • 2 cloves garlic, minced
  • ¾ cup grated Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup finely chopped fresh parsley
  • 2 tbsp freshly ground pepper, divided
  • 1 pkg raincoast crisps® parmesan and chive, divided


  • STEP 1: Preheat oven to 425°F. In small bowl, toss together cauliflower, 2 tbsp olive oil and salt; arrange on parchment paper–lined baking sheet. Bake for 20 to 25 minutes or until golden brown and tender. Let cool slightly; chop.
  • STEP 2: Reduce oven temperature to 400°F. Using electric mixer, beat cream cheese until smooth. Beat in sour cream and garlic until blended. Stir in cauliflower, Parmesan, mozzarella, remaining oil, parsley and 1 tbsp pepper.
  • STEP 3: Scrape into greased 1-quart (4-cup) baking dish. Finely crush 6 raincoast crisps® parmesan and chive; sprinkle over top. Sprinkle with remaining pepper.
  • STEP 4: Bake for 15 to 20 minutes or until golden golden brown and bubbling. Serve warm with remaining raincoast crisps® parmesan and chive.

Serve dip with crudités, such as fennel, radish, celery hearts, radicchio and baby carrots, alongside raincoast crisps® parmesan and chive.

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