Creamy Cauliflower-Jalapeño Popper Dip

Creamy, cheesy and tangy—this super-easy warm dip has everything you love about jalapeño poppers without the individual prep work. And it's better for you, thanks to the riced cauliflower stirred into every spoonful. Adjust the level of heat to your tastes with either mild or spicy pickled jalapeños. If you prefer smaller pieces of the hot pepper, feel free to chop the jalapeños.

Active Time:
10 mins
Total Time:
40 mins


  • 1 (10 ounce) package frozen riced cauliflower, thawed and drained

  • 1 cup nonfat plain Greek yogurt

  • 1 (8 ounce) package reduced-fat cream cheese, softened

  • 3 tablespoons grated Parmesan cheese

  • ¼ cup whole-milk ricotta cheese

  • ½ cup sliced pickled jalapeño peppers, drained

  • ½ teaspoon kosher salt

  • ½ teaspoon ground pepper

  • Minced parsley for garnish

  • Toasted baguette slices, crackers and/or sliced vegetables for dipping


  1. Preheat oven to 375°F.

  2. Combine cauliflower, yogurt, cream cheese, Parmesan, ricotta, jalapeños, salt and pepper in a large bowl; mix well. Transfer to a 2-quart oven-safe baking dish. Bake until browned around the edges, 30 to 35 minutes.

  3. Garnish with parsley, if desired. Serve immediately with toasted baguette slices, crackers and/or sliced vegetables for dipping.

    Creamy Cauliflower-Jalapeño Popper Dip
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