Dip Week Sample Box

DIP WEEK: October 13th-October 20th

5oz of each dip. Dips are frozen and are ready to be heated up for your snacking needs!

Spinach Artichoke Dip: spinach, artichoke, mozzarella, parmesan, onion, cream cheese, sour cream, Duke's mayonnaise, herbs (GF, vegetarian)

Buffalo Chicken Dip: chicken, Duke's mayonnaise, cream cheese, buffalo sauce, green onion, jalapeños, cheddar cheese (GF)

French Onion Dip: onion, cream cheese, sour cream, green onion, Gruyère cheese, Swiss cheese (GF, vegetarian)

Sausage Dip: cream cheese, cheddar cheese, smoked sausage, collard greens, Duke's mayonnaise, herbs,  (GF)

Captain Rodney's Dip: cheddar cheese, cream cheese, Captain Rodney's Sweeet and Spicy Pepper Glaze, Duke's mayonnaise, butter crackers, bacon 

Corn Dip: corn, Monterey Jack cheese, cream cheese, bell peppers, green onion, red onion, chili powder, diced green chili, Duke's mayonnaise, garlic (GF, vegetarian)

Reheating Instructions: 

FROZEN: remove aluminum lid, remove plastic lids, replace aluminum lid, place in 350 degree oven for 20 min. Uncover and continue heating for 5 minutes or until cheese is golden and bubbly!

THAWED: remove aluminum lid, remove plastic lid, replace aluminum lid, warm in 350 degree oven, covered for 10 minutes. Uncover and continue heating for 5 minutes or until cheese is golden and bubbly!

Disclaimer: All ovens are different! Please keep this in mind when reheating your dishes.

For additional information on ingredients and dietary restrictions, please email us at feedme@igcnashville.com