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Recipes :: Dips

Best Darn Best of Everything Dip Print Recipe Card
12 oz. cream cheese for Spread or 3/4 cup sour cream & 3/4 cup mayonnaise for Dip.

For Spread: Combine contents of package with 12 oz. cream cheese, For Dip: Combine contents of package with 3/4 cup sour cream & 3/4 cup mayonnaise. Stir well.

Please store in a cool, dry place...shelf life---6 months.


Best Darn Bacon Bleu Cheese Dip Print Recipe Card
Dip

8 oz. cream cheese

1/4 cup mayonnaise

1/4 cup sour cream

Mix contents of package with the cream cheese, mayo and sour cream. You may add a splash of your favorite hot sauce to make it "Buffalo Bleu Cheese Dip". Serve with celery, crackers, kettle chips, chicken tenders or wings. Great on a baked potato!

Ingredients: celery seed, paprika, garlic, chives, bleu cheese powder (milk, salt, cultures and enzymes), and bacon flavored bits.

Please store in cool, dry place...shelf life --- 6 months.


Best Darn Tuscan Trio Print Recipe Card

For Boursin Cheese:
Combine 3 Tablespoons Tuscan Mix, 8 oz cream cheese, and 1 stick of butter. Serve as  a spread with crackers.

For Garlic Herb Bread:
Combine 2 tbl Tuscan Mix, 1 stick butter, 1/4 cup grated parmesan cheese (optional).
Spread on Italian or French Bread and bake until hot and bubbly.

For Bread Dipping Oil:
Combine 2 Tbl. Tuscan Mix, 2 tbl grated Parmesan cheese, 1/2 cup extra virgin olive oil.
Serve with Best Darn Whole Wheat Beer Bread or crusty Italian or French bread.

Ingredients: chives, dill, basil, garlic and pepper. Shelf life 6 months.


Best Darn Seafood Lovers Delight Print Recipe Card
Dip
1/2 oz. mayonaise

1/4 cup cream cheese

1/2 cup sour cream 1 tbl. cocktail or chili sauce
1 cup diced cooked shrimp, crabmeat, or clams

Combine first 4 ingredients with contents of packet. Fold in seafood. Refrigerate 1 hour before serving. (Makes 2 and 3/4 cups.)
Ingredients: Celery, chives, basil, parsley, onion, garlic, chervil, paprika, mustard, carrots, seasalt, oregano, crushed chili peppers, (lemon, cayenne, & black pepper).

Great Shrimp Salad Recipe! Add contents of package to 1 pound of cleaned, cooked shrimp and 1/3 cup mayonaise.

Please place in cool, dry place...shelf life --- 6 months.


Best Darn Friendship Dip Print Recipe Card
Dip
8 oz. cream cheese 2 tbl orange juice

Mix contents of package with 8oz. cream cheese and 2 Tbl. orange juice. Refrigerate for at least 1 hour before serving.

Ingredients: Craisins, pecans, cinnamon, nutmeg, sugar.

Please place in cool, dry place...shelf life --- 6 months.


Best Darn Spinach Artichoke Dip Print Recipe Card
Dip
1/3 cup mayonnaise 1 cup sour cream

Mix contents of package with 1/3 cup mayo and 1 cup sour cream. Refrigerate for at least 2 hours before serving.

For a Great Crab Dip: Add 6 ounces of fresh or canned crab meat to above recipe. Serve with crackers or baguette.

Ingredients: Artichokes, spinach, garlic, onion, artichoke powder.
Please place in cool, dry place...shelf life --- 6 months.


Best Darn Raspbery Delight Dip Print Recipe Card
8 oz. sour cream 1 Tbs. lemon juice

Combine contents of package with 8 oz. of sour cream and 1 tbs. of lemon juice. Stir well and refrigerate one hour before serving. Serve with fresh fruit. (Lowfat yogurt may be substituted.)

Please store in a cool, dry place...shelf life---6 months.


Best Darn Dill-icious Dip Mix Print Recipe Card
1 cup mayo1 cup sour cream

Blend contents of package with 1 cup of mayo and 1 cup of sour cream. Mix well and chill for several hours. Serve with your favorite veggies. Enjoy!
Ingredients: A savory blend of parsley, dill, chives, and spices.

Please place in cool, dry place...shelf life --- 6 months.


Best Darn Garden Vegetable Dip Print Recipe Card
1 cup mayo 1 cup sour cream
1/2 tbs. lemon juice

Blend contents of package with 1 cup mayonnaise, 1 cup of sour cream, and 1/2 tbs. of lemon juice.  Mix well and chill for several hours. Serve with your favorite veggies. Enjoy!

Ingredients: A savory blend of parsley, onion, chives, paprika, curry and spices.

Please place in cool, dry place...shelf life --- 6 months.


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