A hearty and flavorful dip that combines everything you love about jalapeño poppers with roasted cauliflower. This dip features a little kick from the jalapeños, creaminess from cream cheese and Greek yogurt, and a crunchy panko topping. Perfect for gatherings or family dinners, it's likely to become a favorite!
1: In a bowl, add all of the ingredients (cream cheese, greek yogurt, Shredded Colby Jack Cheese, grated parmesan cheese, diced jalapeños, diced chiles, onion powder, garlic powder, and cooled roasted cauliflower) and mix well until everything is fully combined.
2: Pour dip into a pie dish, and top with panko parsley crumb mixture.
3: Bake at 375° for 20-25 minutes, until bubbly + golden brown.
4: For the roasted cauliflower, chop cauliflower florets into small bite-size pieces.
5: Place on baking sheet and toss with olive oil, salt, pepper, and a sprinkle of garlic powder.
6: Bake at 400° for 25-30 minutes until golden.
