Graveyard Enchilada Dip

Recipe By:

30 Minutes

8 Servings


Planned on taking this recipe made with our Riced Cauliflower to the GRAVE but it’s too unBOOlievable not to share.



  • 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

  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Optional: Once the tombstone shapes are cool enough to handle, write spooky sayings or draw spooky images on them.
  6. Once the dip has cooled slightly, garnish with the chopped scallions and insert the tombstone shapes into the dip. Enjoy!