Creamy Cauliflower Artichoke Dip

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  • 1 tablespoon olive oil
  • 1 cup Taylor Farms Cauliflower Pearls
  • kosher salt and pepper to taste
  • 1 (12-ounce) bag frozen artichoke hearts, thawed
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup plain Greek yogurt
  • 3 - 4 green onions, finely chopped
  • 1/2 teaspoon Worchestershire sauce
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste
  • sweet paprika

To serve

  • 1 - 2 teaspoons finely chopped mixed herbs, I prefer to use a blend of parsley and thyme


  1. Preheat the oven to 350° F.
  2. Heat the oil in a skillet over medium-high heat add the Taylor Farms Cauliflower Pearls and season with a generous pinch of salt and pepper. Cook, stirring frequently for 8-10 minutes until golden brown and tender. Transfer to a large mixing bowl.
  3. Place the artichoke hearts in a food processor fitted with the "S" blade. Process until finely chopped; add to the mixing bowl with the cauliflower.
  4. Add the freshly grated Parmesan cheese, mayonnaise, sour cream, yogurt, green onions, Worcestershire, garlic powder, salt, and pepper. Stir to mix well.
  5. Transfer the artichoke mixture to a baking dish, smooth the top with a spoon, and sprinkle paprika over the top. Bake for 30-35 minutes.
  6. Sprinkle the herbs over the top and serve immediately.
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