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If you love Buffalo chicken dip, you will love this guilt-free dip!
Remove stems and leaves from cauliflower and use a box grater to coarsely grate cauliflower florets to resemble rice. You need about 2 1/2 cups.
Place grated cauliflower and pepper sauce in a large non-stick skillet over medium heat and cook until heated through. Stir in cream cheese and cook, stirring until melted. Then add in Greek yogurt, parsley flakes, garlic powder, dill weed and onion powder. Cook until heated through.
Place dip in bowls and serve warm with tortilla chips or celery sticks.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!