Warm jalapeno, cheese and cauliflower dip

Creamy and cheesy with just the right amount of kick, this warm jalapeno, cheese and cauliflower dip is a fantastic appetiser or snack. Serve alongside our cheesy toasts for a delightfully crunchy dish.

By Jo Wilcox
  • 30 mins preparation
  • Makes 1 cups
  • Print


  • 30 g butter
  • 1/2 onion, very finely diced
  • 1 clove garlic, finely chopped
  • 3-4 slices fresh jalapeno, plus extra to garnish
  • 2 tbsp flour
  • Pinch ground turmeric
  • 1 cup hot milk
  • 2 cups finely diced cauliflower
  • 1/2 cup grated mozzarella
  • 1/2 cup grated parmesan
  • Sea salt
Cheesy toasts
  • Sourdough French stick
  • Olive oil spray
  • 1/2 cup grated parmesan
  • Chilli seasoning
  • 1 tbsp chopped thyme leaves


  • 1
    Heat butter in a medium pan over medium heat and sauté onion, garlic and jalapeno for 2-3 minutes until soft and fragrant. Sprinkle in flour and turmeric and cook for 1-2 minutes, stirring, until well combined and sandy in texture.
  • 2
    Slowly stir in hot milk, cooking until thick and creamy. Add cauliflower then simmer for 5-8 minutes until tender. Stir in cheeses until melted; season well with sea salt and pepper. Leave the dip as it is or blend until smooth if you prefer.
  • 3
    Meanwhile make cheesy toasts. Thinly slice French stick at an angle and arrange slices on a lined baking tray. Lightly spray with oil and top each with a little parmesan, chilli seasoning and thyme then grill for 3-4 minutes until golden.
  • 4
    Serve dip warm, topped with jalapeno slices and a sprinkle of chilli seasoning, with cheesy toasts on the side.

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