This warm cauliflower, potato and garlic dip is a great recipe for anyone following Dr John McDougall’s Starch Based solution diet.

It has no added oil and uses a delicious combination of whole plant based ingredients that blend together into a delicious dip.

This is great to serve at parties or even as a substitute for mashed potatoes.

Cauliflower, Potato & Garlic Dip
Servings Prep Time
6people 10minutes
Cook Time
Votes: 9
Rating: 4.22
You:
Rate this recipe!
20minutes
Print Recipe
Cauliflower Potato Garlic Dip
Servings Prep Time
6people 10minutes
Cook Time
Votes: 9
Rating: 4.22
You:
Rate this recipe!
20minutes
Print Recipe
Cauliflower Potato Garlic Dip
Ingredients
Servings: people Units:
Instructions
  1. Firstly, set your oven to 200 degrees Celcius or 400 Fahrenheit so it can heat up.
  2. Blend the main sauce ingredients in a powerful blender until smooth and creamy.
  3. Add the Cauliflower, Potato and Spinach to the blender and manually pre mix before pulsing the blender until the veg is evenly distributed in small pieces
  4. Pour the mixture into one or more oven proof bowls.
  5. bake the dip mixture for approximately 20 minutes until it develops a nice brown skin.
  6. Serve the dip with your favourite crackers, crunchy veg like carrot, celery on a platter or even dollop the dip onto cooked veg, pasta or potatoes! Yummo 🙂
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