To Market Dip Mixes

TO MARKET, Our entire line is Gluten Fee, we only have Salt in 2 products of 38. Our bags also make anywhere between 4-10 cups of finished product per bag, while most of of our competitors make 1-2 cups per bag. We are the party size dip company!

THRILL OF A DILL: One of our most popular dips. A great blend of dill, onion, parsley, and spices. Wonderful as a vegetable dip and accompanies most seafood. Yields 10 Cups!! 

• EACH PACKAGE: Yields 5 Batches (1 Batch= 2 Cups of Product)
• Thrill of a Dill Recipes: 1 Cup Sour Cream 1 Cup Mayonnaise 2 Tbs. THRILL OF A DILL SEASONING: Mix all ingredients together thoroughly. Refrigerate overnight. Serve with raw vegetables, etc. Variations: A peeled, seeded and finely chopped cucumber added to the above makes a great fish sauce. A can of tomato soup prepared with milk and one tsp. of THRILL OF A DILL will be worthy of an important dinner party.

SPEAKING OF SPINACH: This is our number one bestseller for 33 years! Even the kids will love this one! 

• EACH PACKAGE: Yields 2 Batches (1 Batch= 2 Cups of Product)
• Speaking of Spinach Recipes, DIP: 1 ½ Cup Sour Cream 1 ½ cup Mayonnaise (Low-fat versions of above may be used) Entire Package of Speaking of Spinach Easier than ever! No additional spinach required. Mix the first three ingredients together thoroughly. Cover and refrigerate 3 hours before serving. When ready to serve, hollow out bread and fill hollow with dip. Cube the bread that was removed and use as a dipper. It also may be served with fresh vegetables, bread-sticks, and crackers.

JACK AND THE BEAN DIP: Zesty spices for dips, salsas and taco seasoning. Spice up your kitchen with a zesty combination of onion, jalapeno, tomato, garlic, cayenne and Cumin.

• Jack & the Bean Dip Recipes: 8 oz. Jack or Cheddar Cheese 16 oz. can Refried Beans ¼ cup Sour Cream 3 Tbs. JACK AND THE BEAN DIP Spray oven-proof serving dish. Cube cheese. Mix ingredients together. Cover. Refrigerate 2 hours or more. At serving time bake at 350F (covered) until bubbly. May be microwaved. Salt to taste. CHOP CHOP 6 oz can Ripe Olives 14 oz can Stewed Tomatoes *3 Tbs. JACK AND THE BEAN DIP SEASONING *For milder flavor use 2 Tbs. of seasonings. Drain olives. Place olives, tomatoes, and JACK AND THE BEAN DIP SEASONING in a food processor. Go chop…chop…chop. Leaving vegetables in good sized pieces. Place in serving bowl. Chill before serving. Serve with Tortilla or Corn Chips.

PARDON MY FRENCH ONION: This is for the French Onion Connoisseurs! A versatile blend that is packed with flavor! This mix is great as a dip, spread, hot dip, soup mix and more!

• Makes 4 Cups Dip Mix: 1 Cup Sour Cream 1 Cup Mayonnaise 4 Tbs of Pardon My French Onion Spread Mix: 8oz Cream Cheese 1/4 Cup Mayonnaise 4 Tbs of Pardon My French Onion Hot Dip Recipe: 4 Tbs Pardon My French Onion 8oz Cream Cheese (softened) 1/2 Cup Sour Cream 1/2 Cup Mayonnaise 1 Cup Grated Cheese ( Recommend Swiss) Mix all Ingredients in an oven safe dish Bake for 20 Minutes at 350 degrees

ROASTED RED THE PEPPER SPREAD: So many ways to enjoy this one! As a smoky spread for bagels or crackers, as a dip for veggies, or as a sauce for crab cakes or other fish. Use as a butter for paninis, steaks or sauteing chicken.

• EACH PACKAGE: Yields 2-3 Batches (1 Batch= 2 Cups of Product)
• Roasted Red The Pepper Spread Recipes, SPREAD: 5 Tbs. ROASTED RED Blend with: 8 oz Cream Cheese ¼ Cup Mayonnaise Or: 9-12 oz. Whipped Cream Cheese DIP ½ cup Mayonnaise ½ cup Sour Cream 2 ½ Tbs. ROASTED RED BUTTER BLEND ½ cup Softened Butter 2 ½ Tbs. ROASTED RED FOR ALL RECIPES: Combine all ingredients, mix well. Refrigerate for at least 3 hours. Overnight is even better! Serve the spread on bagels, pita bread, crackers, any good rustic bread, sandwiches, etc. 

*No MSG, No Chemicals, No Preservatives, No Salt, Gluten-Free

• MODEL SIZE CHART •