Buffalo Cauliflower dip is here! Enjoy this vegetarian dip all summer long. Made with cream cheese, Monterey Jack, Cheddar, and sour cream this creamy dip is delicious by the spoonful or with veggie sticks like celery. The classic buffalo flavor shines through without being too hot. Try it today!
Riced Cauliflower, Cream Cheese (Pasteurized Milk and Cream, Salt, Carob Bean Gum, Cheese Culture), Monterey Jack Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Garlic, Hot Sauce (Aged Cayenne Red Peppers, Distilled Vinegar, Water, Salt, Garlic Powder), Sour Cream (Cultured Cream), Butter (Cream, Natural Flavoring), Powdered Buttermilk, Garlic Powder, Onion Powder, Sea Salt, Dried Parsley, Dried Dill, Black Pepper, Freeze Dried Chives.
Total Weight: 11oz (113g)
Microwave Instructions-1100 Watts (Preferred Method)
Remove tray from carton. Cook on high for 3-4 minutes. Let stand 1-2 minutes. Remove film, stir, and enjoy!
Preheat oven to 350°F. Place tray on sheet tray or oven-safe dish. Remove film and discard. Place sheet tray in center of oven and cook for 12-15 minutes. Stirring halfway through. Remove from oven and let stand 1-2 minutes before enjoying.
Note: Microwaves vary, always cook to an internal temperature of 165°
CAUTION: PRODUCT WILL BE HOT
DO NOT USE A TOASTER OVEN