Ingredients for Bacon Kissed Cauliflower Dip W Crispy Corn Tortillas Ragu
- 2 tablespoons corn oil
- 8 white corn tortillas, cut into 6-8 triangles each
- 1 teaspoon kosher salt, plus more to taste
- 6 slices smoked bacon
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 large head cauliflower
- 2 cloves garlic, minced
- ½ teaspoon ground black pepper
- 8 ounces shredded Monterey Jack pepper cheese
- 1 (24 ounce) jar Ragú Mozzarella sauce
- ½ cup panko breadcrumbs
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How to Make Bacon Kissed Cauliflower Dip W Crispy Corn Tortillas Ragu
- Heat 2 tablespoons olive oil in a small saucepan over medium heat.
- Fry 6-8 corn tortilla triangles at a time until golden brown and crispy (about 2-3 minutes per batch).
- Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- Sprinkle with sea salt immediately.
- Repeat until all tortillas are fried.
- Set aside.
- In a food processor, pulse 1 large head of cauliflower until it resembles rice.
- Set aside.
- Cook 6 slices of bacon until crispy. Remove from pan and set aside to cool on paper towels. Crumble when cool.
- Remove all but 2 tablespoons of bacon fat from the pan.
- Add 1 tablespoon butter to the pan and sauté 1 medium onion, chopped, until translucent (about 5 minutes).
- Add the riced cauliflower, 2 cloves minced garlic, 1 teaspoon salt, and ½ teaspoon black pepper. Sauté until slightly browned (about 5-7 minutes).
- Stir in 1 (24 ounce) jar Ragú® Mozzarella sauce and 8 ounces shredded pepper jack cheese.
- Stir until cheese is melted and combined.
- Transfer the mixture to an oven-safe serving dish.
- In a small bowl, combine ½ cup breadcrumbs, 1 tablespoon melted butter, and the crumbled bacon.
- Sprinkle the bacon and breadcrumb mixture evenly over the cauliflower dip.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
- Serve immediately with the crispy corn tortilla chips.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
21g
Fat
147g
Carbs
15g
