¼ cup water
1 pound riced cauliflower
5 fl oz hot sauce, 1 bottle
8 fl oz cream cheese, 2 pkg
2 cup cheddar cheese, shredded
1 cup ranch dressing , or blue cheese dressing
1 bunch celery, cut into 4-inch pieces, for serving
crackers, for serving
In a medium saucepan over medium-high heat, add cauliflower rice and water. Cover and cook until tender, stirring occasionally, for about 5 minutes.
Stir in hot sauce, cream cheese, cheddar cheese, and ranch or blue cheese dressing. Continue stirring until hot and bubbly. This takes about 5 minutes.
Serve hot with celery sticks or crackers. Or, transfer to a slow cooker and keep warm until serving time.
Sugar: 2g
:
Calcium: 129mg
Calories: 189kcal
Carbohydrates: 3g
Cholesterol: 36mg
Fat: 18g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 4g
Polyunsaturated Fat: 5g
Potassium: 148mg
Protein: 5g
Saturated Fat: 7g
Sodium: 554mg
Vitamin A: 372IU
Vitamin C: 21mg
