Cilantro Chimichurri Aioli Dip with Roasted Cauliflower Bites

This post is sponsored by Mezzetta but the content and opinions expressed here are my own.

Score points at your game day gathering with this flavor packed dip and better-for-you cauliflower bites. The biggest day of the year for football fanatics is just around the corner. I think we can all admit, though, that the big game is not just about the football (or the commercials).

The day is also a time for snack enthusiasts to pack their plates with tons of classics like hot wings, potato skins, and nachos. While it’s a must to indulge in this kind fare on game day, why not bring a new appetizer to the table?  I’m reinventing the traditional “chips and dip” platter and giving my guests a lighter option for game day. Roasted cauliflower becomes a nutty, browned, slightly crispy flavor bomb that is the perfect vessel for dipping. And speaking of dipping, my Cilantro Chimichurri Aioli is what dipping dreams are made of. A mash up of two favorite sauces…turned dip…turned impressive game day grub.Making this dip is almost as easy as eating it. Like traditional methods in both chimichurri and aioli, the fresh garlic shines. Instead of parsley, however, I’m using a heaping cup of fragrant cilantro. And while the aioli side of this dip comes from the mayo, the biggest flavor punch comes from some of my favorite refrigerator staples.Mezzetta Deli-Sliced Tamed Jalapeño Peppers add a burst of flavor that will keep guests huddled over the food table the whole night. I love this product because it offers the taste of jalapeño without the knock-your-socks-off spiciness. These unique peppers come from local family farms in Northern California and are picked by hand, ensuring that only the best quality jalapeños end up in this little glass jar.I’m also tossing in a few Mezzetta Imported Greek Golden Peperoncinis. I love their brilliant color and when mixed in with my other ingredients here, it gives my dip a little heat and a bit of saltiness. These vibrant little peppers are sourced right from small family farms in Greece, so I know I’m tasting something special. Mezzetta adds a little adventure to every dish and that is why I always have them on hand whether it is football’s best weekend or not. They even have a catalogue of one-of-a-kind recipes you can bring to your kitchen. Check them out here.Prepare to impress your guests and blow them away with the flavor of this zesty, tangy pretty green dipping thang, because this right here, will step up your snack game! This dip, packed with reliable and gourmet flavors of Mezzetta products, fancies up everyone’s favorite floret and also gives fans a chance to nibble on something really special this game day. Bonus that it also offers a lighter option to the food spread.If you aren’t already stocking up on all these high quality, little gourmet glass jars of yumminess, then get ’em here and step up your snack game too. Guaranteed you’ll be the MVP on game day.

What are you making for the big game?

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Cilantro Chimichurri Aioli Dip with Roasted Cauliflower Bites

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Score points at your game day gathering with this flavor packed dip and better-for-you cauliflower bites. 

Course: Appetizer

Keyword: chimichurri aioli, Mezzeta, roasted cauliflower

Servings: 4

Author: Olive Jude

Ingredients

Roasted Cauliflower

• 1 large head of cauliflower
• 2 tbsp olive oil
• sea salt
• pepper

Cilantro Chimchurri Aioli

• 1 cup cilantro
• 1/4 parsley
• 1 green onion, white and green parts
• 2 cloves garlic
• 1/2 cup Mezzetta Deli-Sliced Tamed Jalapeño Peppers
• 3 Mezzetta Imported Greek Golden Peperoncinis
• 1/4 cup olive oil
• 3 tbsp mayonnaise

Instructions

1. Preheat oven to 450 degrees. Toss the cauliflower, olive oil, salt, and pepper together over a parchment lined cookie sheet. Spread the cauliflower florets out in an even layer on the baking sheet.

2. Bake for 20-25 minutes or until the edges are beginning to brown. 

3. Meanwhile, in a food processor, combine the first 6 ingredients for the dip until broken up. 

4. Add the olive oil and continue to blend until evenly combined and speckled.

5. Add in mayo at the last second and pulse until just combined. Transfer to a serving bowl and top with an additional pepper for garnish. 

Recipe Notes

Dip can be made a few hours in advance and refrigerated until game time.

Cauliflower can be enjoyed warm or at room temperature.