Multi-Seed

Multi-Seed Queso

4 oz bag

Nutrient Content Claims: 0 g Trans Fat per serving, No Cholesterol
Gluten Free
Kosher Dairy
No Artificial Colors or Flavors
Good Source of ALA Omega 3 (*Contains 283 mg of ALA per 30g serving),
Made in a Peanut-Free Facility
Made with Olive Oil
Made with Real Cheese
Contains Sesame

Ingredients

Ingredients: Brown Rice Flour, Sesame Seeds, Queso Seasoning (Whey, Salt, Maltodextrin, Dehydrated Vegetables (Onion, Jalapeno, Green Bell Pepper and Garlic), Cheddar Cheese Powder [Cheddar Cheese (Milk, Cheese Culture, Salt, Enzyme), Whey, Buttermilk Solids, Salt, Sodium Phosphate, Lactic Acid], Vinegar Powder (Maltodextrin, White Distilled Vinegar), Dextrose, Yeast Extract, Spices, Natural Flavor), Potato Starch, Olive Oil, Flax Seeds, Amaranth Seeds, Quinoa Seeds, Tamari Soy Sauce Powder (Tamari Soy Sauce [Soybeans, Salt], Maltodextrin, Salt), Natural Flavor.

Contains: Milk, Sesame, Soy

Nutrition Facts

About 4 servings per container
Serving size 13 crackers

Calories 130

% Daily Value
Total Fat 4.5g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 2g
Cholesterol 0mg 0%
Sodium 270mg 12%

% Daily Value
Total Carbohydrate 21g 8%
Dietary Fiber 2g 7%
Total Sugars <1g
Includes 0g Added Sugars 0%
Protein 3g

% Daily Value
Vitamin D 0mcg 0%
Calcium 50mg 4%
Iron 1mg 6%
Potassium 110mg 2%

Crunchy Sour Cream and Onion Potato Salad

Ingredients

16 Crunchmaster Crackers
1 1/2 lbs baby potatoes, halved
4 eggs
2 tbsp olive oil
3 large shallots, thinly sliced
3/4 tsp salt, divided
3/4 tsp black pepper, divided
1/3 cup sour cream
3 tbsp mayonnaise
2 tsp lemon zest
2 tbsp lemon juice
1 tbsp grainy mustard
2 green onions, thinly sliced
2 tbsp finely chopped fresh parsley
1 clove garlic, minced
3 stalks celery from celery heart, thinly sliced
1/3 cup packed celery leaves, for garnishing

Directions

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 20 minutes
Serves: 2 to 4

In large saucepan of boiling salted water, cook potatoes for 12 to 15 minutes or until tender; drain and let cool completely.

For jammy-style cooked eggs, place eggs in bottom of small saucepan; pour in enough cold water to cover eggs by at least 1 inch. Bring to a boil over high heat; cover and remove from heat. Let stand for 5 minutes; drain and rinse under cold water to stop the cooking. Peel eggs and cut into quarters.

In large skillet set over medium-high heat, heat oil. Cook shallots for 3 to 5 minutes or until starting to soften. Reduce heat to medium-low. Season with 1/4 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, for 8 to 10 minutes or until shallots are very tender. Let cool completely.

In large bowl, whisk together sour cream, mayonnaise, lemon zest, lemon juice, mustard, remaining salt and remaining pepper. Add shallots, green onions, parsley and garlic; stir until combined. Add potatoes and sliced celery; toss until combined.

Transfer potato salad to serving platter. Arrange eggs over top.

Lightly crush crackers into bite-size pieces and sprinkle over top of salad. Garnish with celery leaves.

Tips: For loaded potato salad, add 1 diced avocado, 2 tbsp chopped walnuts and 4 slices crispy-cooked and chopped bacon when adding the sliced celery.

Alternatively, cook eggs to your preferred doneness. For hard-boiled eggs, bring water to a boil as above. Cover, remove from heat and let stand for 15 minutes. Drain and rinse under cold water to stop the cooking. Peel eggs and cut into quarters.