by Cheesemonger Evy

This recipe yields 8 cups of dip, which seems like a lot until you think about how long the Superbowl runs. Or how great this dip tastes a few days after the big game, for your equally thrilling Palentine’s Day party. It tastes great straight after assembly but is even better if allowed to cool before serving so do with that information what you will.

INGREDIENTS

2 bags cauliflower rice (20 oz)
scant 2/3 cup (5oz) hot sauce (Frank’s Red Hot is the classic choice for this dip)
2 packages cream cheese (16oz)
2 cups 7 Year White Cheddar, grated (8oz)
1 cup Blue Cheese Dressing (your fave store-bought or use the recipe below)
(optional) chives, pickled celery or onions, etc for garnish
lotsa chips/crudites for DIPPING!
Best Basic Blue Cheese Dressing - blend together ‘til smooth
⅓ cup (about 4 oz) crumbled blue cheese (Mindoro or Buttermilk Blue both work here)
¼ cup mayonaise
¼ cup sour cream
½ teaspoon garlic powder
pinch of ground pepper

INSTRUCTIONS
1. In a large saucepan, combine cauliflower rice and ¼ cup boiling water. Cover, and cook over medium heat until tender. Alternatively — buy a “steam in bag” of cauliflower rice, follow package instructions, then add the (hot!) contents to saucepan.

2. Add cream cheese to saucepan, stirring to melt and combine, then mix in hot sauce, Cheddar, and Blue cheese dressing. Stir occasionally until bubbly.

3. Pour into a serving bowl (or, if you’re like me and use bakeware as servingware, a mini pie pan!) and garnish with blue cheese crumbles, chives, or whatever your texture-loving heart may desire. You can serve immediately, but this dip is even better if allowed to cool before you dig in.