What do you want to dip into this "dip"? I could give you a recipe for a sour cream marshmallow cinnamon vanilla dip....but don;'t think that would be good with cauliflower!
Linda C

HUMMUS (about 3 cups)
2 cups cooked or canned chick-peas, drained
2/3 cup tahini (sesame paste)
3/4 cup fresh lemon juice
2 garlic cloves, peeled
Salt & pepper to taste
1/4 cup finely chopped green onions
Parsley leaves (Italian)

Place the chickpeas, tahini, lemon juice, garlic, salt & pepper in a food processor & blend until smooth. Stir in the green onions. Pile into a small bowl & garnish with the parsley leaves. Serve with pita bread or rice crackers. You can add minced red bell pepper to this also.~~

GREEK FETA DIP (about 3 cups)
1 lb feta, crumbled
6 TBL olive oil, divided
1 red bell pepper, roasted, peeled & chopped
2 hot peppers, seeded & chopped
1 TBL chopped fresh oregano (Greek, if you can get it)
3 pickled pepperoncini, seeded 7 chopped
Pepper to taste
3 TBL fresh lemon juice
Crackers or toasted pita triangles

In the work bowl of a food processor with the steel blade, combine chese & 2 TBL olive oil. Mix until smooth. Add bell pepper, hot peppers, oregano, pepperoncini & pepper. Process until well combined. Add remaining 4 TBL olive oil & lemon juice. Continue procesing until creamy. Serve w/crackers or pita triangles.~~Fare to Remember

WEST INDIES SALAD (serves 4)
1 medium onion, finely chopped
1 lb fresh lump crabmeat (I used frozen, drained)
Salt & pepper to taste
4 oz vegetable oil
3 oz cider vinegar
4 oz ice water
Spread 1/2 the onion over the bottom of a large bowl. Cover with separated crab lumps & then remaining onion. Season with salt & pepper. Pour oil, vinegar & ice water over all. Cover & marinate in the refrigerator for 2-12 hours. Toss lightly before serving. Serve on ripe tomato slices or with crackers as an appetizer~~

CUCUMBER DIP
8 oz pkg cream cheese, softened
2 TBL mayonnaise
1/2 cup grated cucumber
Dash EACH of salt, pepper, Worcestershire sauce & garlic powder

In a bowl, mix together all ingredients. Mix well. Place in sealed container & refrigerate. Serve with crackers or chips.~~Kitchen Miracles

Black Bean and Corn Dip
1 yellow pepper diced
1 orange pepper diced
1 bunch green onions sliced
1 bunch cilantro chopped fine
1 pint grape tomatoes diced
1 bag frozen corn
2 cans black beans---rinsed well
Tostidas or pita bread for dipping

Dressing
1/2 cup safflower oil
1/3 cup fresh squeezed lime juice
Cayenne pepper to taste
Whisk together and pour over veggies and mix well.

I squeeze some fresh lime juice over the top too.

This tastes better the longer it sits so it's best to make it the day before. It can be used as a side dish or served over grilled chicken breast or fish.