Graveyard Enchilada Dip
Recipe By:
30 Minutes
8 Servings
Easy
Planned on taking this recipe made with our Riced Cauliflower to the GRAVE but it’s too unBOOlievable not to share.
Ingredients
- 1 Baked Cauliflower Pizza Crust
- 1-8 oz package of cream cheese, softened
- 1 cup frozen corn, thawed
- 1/2 can of diced tomatoes with green chilis, drained
- 1 1/2 cups monterey jack cheese, shredded
- 1 1/2 cups cheddar cheese, shredded
- 3/4 cup enchilada sauce
- 1 tbsp taco seasoning
- 1 scallion, chopped
- optional: edible food coloring markers
Cooking Instructions
- Preheat oven to 400 degrees.
- In a large bowl, combine the CAULIPOWER Baja Style Riced Cauliflower, cream cheese, corn, diced tomatoes, 1 cup monterey jack cheese, 1 cup cheddar cheese, enchilada sauce, and taco seasoning. Stir until well combined.
- Transfer the dip into a 2-3 quart baking dish or oven safe skillet. Top the dip with the remaining 1/2 cup of monterey jack and cheddar cheeses. Bake dip until hot and bubbly. About 20-25 minutes.
- While the dip is baking, cut CAULIPOWER Cauliflower Crust into tombstone shapes, place onto a baking sheet, and bake in the oven at 425 degrees minutes until golden brown. Remove and let cool slightly.
- Optional: Once the tombstone shapes are cool enough to handle, write spooky sayings or draw spooky images on them.
- Once the dip has cooled slightly, garnish with the chopped scallions and insert the tombstone shapes into the dip. Enjoy!
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