INGREDIENTS: Salt, Bacon Bits (textured vegetable protein (soy flour, caramel color, Red #3), Partially hydrogenated soybean oil, salt, natural flavoring, hydrolyzed corn, soy & wheat protein), Dextrose, Torula Yeast, Dehydrated Horseradish, Hydolyzed Soy Protein, Natural Flavors including Smoke (maltodextrin, bacon fat, natural smoke flavor, silicon dioxide), Monosodium Glutamate, Sugar, Modified Food Starch, Dehydrated Onion, less than 2% Silicon Dioxide.
ALLERGENS: Soy, Wheat
dip mixes recipes
ALL PURPOSE SEASONINGS Use the mixture to add some zest to many foods such as meats, oven roasted potatoes and vegetables. Sprinkle on liberally.
SALAD DRESSINGS All of our dip mixes make wonderful salad dressings. Just make the usual dip mix with one cup of sour cream and one cup of real mayonnaise. Thin the mixture with one tablespoon of milk or cream to desired consistency. Remember, these are unique flavors, some of which you can’t find anywhere else.
MEAT RUB Just rub the seasonings on pork, beef, chicken, fish or seafood. Spraying first with a vegetable spray may make the seasonings stick to the meat better. Our Mesquite mix works especially well for a rub.
CRACKER OR BAGEL SPREAD Add contents of dip package to 16 oz. of brick cream cheese. Salt to taste. Chill for at least two hours.
PASTA SALAD Instead of using regular mayonnaise for your pasta salad dressing, add a teaspoon or two of our mix to the mayo. You can flavor your salad any way you like to suit your taste. Add salt to taste.
HOT PASTA Combine a teaspoon or two with a couple of tablespoons of olive oil or butter. Toss with your hot pasta. You can also add cream to make a creamy Alfredo version. Add cheddar cheese, if desired.
FLAVORED MASHED POTATOES Add a teaspoon or two to your favorite mashed potato recipe. Our Garlic Lover works especially well with mashed potatoes.
FRENCH FRY DIP Prepare dip as usual and dip your fries into it as an alternative to plain old ketchup.
HERBED BREAD Add a packet of dry mix to your favorite bread recipe, whether you make bread by hand or with a bread maker for a delicious loaf of zesty bread.
SANDWICH SPREAD Prepare dip as usual, or add a bit of dry mix to mayonnaise and spread on your sandwich.
CHEESE BALL Make any of our dip mixes into a cheese ball by using one 16 oz. package of cream cheese. Roll in crushed nuts or other coating. Keep in refrigerator for at least four hours. Add salt, if needed.
CHILI CON QUESO SALSA DIP Our Chile Con Queso dip mix is wonderful when used as a regular dip with sour cream and mayonnaise. A zesty Mexican flavor without a lot of heat. However, try it with combining the dry mix with melted Velveeta cheese and salsa all mixed together. Wow, it is incredible.
BAKED POTATO TOPPING Wow, are our dips ever good on baked potatoes! Instead of using plain old sour cream, dress up those spuds with any flavor of our mixes. Add a whole new dimension to baked potatoes!
ROASTED POTATOES Combine a teaspoon or two of mix with a couple of tablespoons of regular olive oil. Stir thoroughly. Toss olive oil with raw diced potatoes and bake at 375 degrees until potatoes are done and golden brown on the edges. Salt to taste.