Dinner with Yoguri yogidip greek yogurt dip, cheddar, jalapeno
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
GREEK YOGURT (CULTURED PASTEURIZED GRADE A NONFAT MILK, CREAM, WHEY PROTEIN CONCENTRATE, PECTIN, SALT), NACHO CHEESE SAUCE (WATER, SKIM MILK, VEGETABLE OIL [CONTAINS ONE OR MORE OF THE FOLLOWING: CANOLA OIL, SOYBEAN OIL, SUNFLOWER OIL], MODIFIED FOOD STARCH, CHEDDAR CHEESE [CULTURED MILK, SALT, ENZYMES], CONTAINS 1% OR LESS OF: JALAPENO PEPPERS, SODIUM PHOSPHATE, LACTIC ACID, SODIUM CITRATE, ANNATTO COLOR, DATEM, MONO AND DIGLYCERIDES, ACETIC ACID, SPICE), JALAPENO PEPPERS (JALAPENO PEPPERS, WATER, VINEGAR, SALT, CALCIUM CHLORIDE, GARLIC), RED BELL PEPPERS (BELL PEPPERS, WATER, CITRIC ACID), CULTURED GRADE A NON-FAT DRY MILK POWDER.
Yoguri, dips & salsa, serving 29 g, package 11 oz/312 g. Ingredients as printed on the label.
More from Yoguri
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Cooks as cheddar, greek yogurt, jalapenos. Half of it left? Use up the cheddar.