Instructions

Dip Mixes

(1) cup of mayonnaise
(1) cup of sour cream
(1) package of dip mix

Mix everything together in a bowl and refrigerate for a minimum of one hour.  The longer you let it refrigerate, the more the flavor has a chance to develop.

Lowfat Instructions

(1) cup of light mayonnaise and (1) cup of light sour cream
-OR-
(2) cups of sour cream
-OR-
(2) cups of plain or lowfat yogurt

Recommendations

For Mayonnaise, you will want to avoid Hellmans or Miracle Whip, as these tend to be too sweet for the dips.  The sour cream doesn’t matter as much and is based solely on preference.

For Bagel Spread

Mix any of our veggie dip mixes with 16 oz of cream cheese and let sit for a few hours and you have a gourmet bagel spread.

For Cheeseball

Mix 1 package of any Savory vegetable dip mix with 16 oz softened cream cheese and roll into a ball. Roll ball in your favorite chopped or crushed nuts to coat. Chill in refrigerator for at least a few hours and serve with crackers.

Cheddar & Ale

In a bowl, add contents of package to 8 oz. cream cheese and 2 Tbsp. milk.  Mix everything together in a bowl and refrigerate for a minimum of one hour.  The longer you let it refrigerate, the more the flavor has a chance to develop.

Buffalo Blue

In a bowl, add contents of package to 8 oz. cream cheese and 3 Tbsp. milk.  Mix everything together in a bowl and refrigerate for a minimum of one hour.  The longer you let it refrigerate, the more the flavor has a chance to develop.

Dessert Mixes

For Cheesecake

In a mixer, dissolve contents of package with 1/4 cup of hot water.  Add 8 oz. softened cream cheese and blend until smooth.  Slowly fold in 8 oz. defrosted Cool Whip or real whipped cream.  Pour into a 9 inch pie crust of your choice and refrigerate for 2 or more hours.

For Dip, Mousse, Cake Icing, or Parfait

In a mixer, add contents of package and 8 oz. cream cheese and mix well.  Then add in an 8 oz. tub of defrosted Cool Whip.  Refrigerate for 2 or more hours.

For Bagel Spread

Mix package with 16 oz. of cream cheese.

Olive Oil Blends

A Taste of Italy, Habanero Fire & Flavor, Garlic & Herb

Mix contents of package with 2 Tbsp. of hot water.  Wait 5 minutes until softened.  Add 3/4 cup – 1 cup pure Olive Oil.  Serve on a flat, shallow plate with crusty bread.

Puttanesca

Mix contents of package with 3 Tbsp. of hot water.  Wait 5 minutes until softened.  Add 1 cup pure Olive Oil.  Serve on a flat, shallow plate with crusty bread.

Pesto Genovese

Mix contents of package with 3 Tbsp. of hot water.  Wait 5 minutes until softened.  Add 1 cup pure Olive Oil.  Add 2 Tbsp. of Parmesan or Romano cheese and mix well.  Serve on a flat, shallow plate with crusty bread.

Tuscan Blend

Mix contents of package with 1 Tbsp. of hot water.  Wait 5 minutes until softened.  Add 1 cup pure Olive Oil.  Add 2 Tbsp. of Parmesan or Romano cheese and mix well.  Serve on a flat, shallow plate with crusty bread.

Greek Isle

Mix contents of package with 1 Tbsp. of hot water.  Wait 5 minutes until softened.  Add 1 cup pure Olive Oil.  Add 2 Tbsp. of Feta cheese and mix well.  Serve on a flat, shallow plate with crusty bread.

Bruschetta

For traditional Bruschetta:  Mix contents of package with 3 Tbsp. of hot water.  Toast Italian or other thick bread slices.  Spread a small amount of mixture on each piece of bread.  Sprinkle with pure Olive Oil.  Add grated cheese if desired.

For bread dipping:  Mix contents of package with 3 Tbsp. of hot water.  Wait 5 minutes until softened.  Add 3/4 cup – 1 cup pure Olive Oil.  Serve on a flat, shallow plate with crusty bread.

For Cheeseball

Mix contents of package with 3 Tbsp. of hot water.  Wait 5 minutes until softened.  Add to 16 oz. softened cream cheese and mix well.  Let sit in the refrigerator overnight.  Roll into 1 large cheeseball or 2 smaller cheeseballs.  Optional roll cheeseball(s) in chopped pecans.  Serve with crackers.

Wine Spreads

**Caution:  When adding alcoholic wine to Wine Spreads, they will contain alcohol and is not suitable for people under the legal drinking age.**

Porcini Mushroom & Basil, Blue Cheese & Bacon

Add contents of package to 12 oz. cream cheese and 3 Tbsp. of your favorite white wine.  Mix everything together in a bowl and refrigerate for a minimum of two hours before serving.  Serve with crackers, bagel chips, or sliced vegetables.

Savory Garlic & Romano

Add contents of package to 16 oz. cream cheese and 3 Tbsp. of your favorite white wine.  Mix everything together in a bowl and refrigerate for a minimum of two hours before serving.  Serve with crackers, bagel chips, or sliced vegetables.

Kalamata Olive & Sundried Tomato

Add contents of package to 12 oz. cream cheese and 21/2 Tbsp. of your favorite red wine.  Mix everything together in a bowl and refrigerate for a minimum of two hours before serving.  Serve with crackers, bagel chips, or sliced vegetables.

BBQ Rubs

Southern Style Chicken Rub, Jamaican Jerk Chicken Rub

To Buy:
2 pounds of chicken breasts, wings, thighs, or drumsticks, 1 1/2 cups of your favorite BBQ sauce, 1 1/2 cups low sodium chicken broth.

To Prepare:
Rinse chicken under cold water and pat dry with paper towel.  Rub seasoning evenly onto chicken about 2 Tbsp. per pound.

Cover chicken with plastic wrap and place in refrigerator for 3 hours – overnight.

Remove from refrigerator and set aside for 15 minutes.  In a bowl, whisk the chicken broth into the BBQ sauce and set aside.  Heat grill to medium – low heat.  (250 – 275 °F).

Cook chicken in 15 – 20 minute increments basting each time you turn them.

Chicken is done when internal temperature reaches 165 °F for breasts & wings and 170 °F for thighs.  Serve extra sauce on the side.

Kansas City Rib Rub

To Buy:
2 racks of ribs, 1 1/2 cups of your favorite BBQ sauce, 1 1/2 cups low sodium chicken broth.

To Prepare:
Rinse ribs under cold water and pat dry with paper towel.  Remove the membrane from the ribs.  Rub seasoning evenly onto both sides of the ribs, about 4 Tbsp. per rack.

Wrap in aluminum foil and place in refrigerator for 3 hours – overnight.

Remove from refrigerator and set aside for 15 minutes.  Heat oven to 350 °F.  Place in oven and cook until fork tender, about 2 – 3 hours.  In a bowl, whisk the chicken broth into the BBQ sauce and set aside.

Heat grill to a range of 350 – 450 °F.  Remove ribs from foil and place meaty side on grill and brush with sauce mixture.  Cover grill and cook 5 minutes.  Flip and brush sauce on other side of ribs.  Repeat these steps every 5 minutes for a total of 20 minutes.

Pickle Mixes

Slice or chunk 6 large cucumbers and place in a 1 gallon air tight container, jar, or crock.  Follow mixture directions below and mix thoroughly.  Pour over cucumbers and refrigerate for 48 hours.  Pickles will keep for 6 – 8 weeks in the refrigerator.

Bread and Butter Pickle Mix

Add one cup of onions to the cucumbers.  Mix contents of package with 3 cups distilled white vinegar, 3 cups of sugar, and 1 cup of water.

Dill Pickle Mix

Cut and add one onion to the cucumbers.  Mix contents of package with 3 cups distilled white vinegar, 1/2 cup of sugar, and 2 cups of water.

Hot and Spicy Pickle Mix

Mix contents of package with 3 cups distilled white vinegar, 1 1/2 cups of sugar, and 1 cup of water.

Optional:  You can try using zucchini, onions, peppers, celery, carrots, broccoli, cabbage, or cauliflower.