| ARTISAN DIPS |
Recipe Corner
 |
All you need is a bowl for the dip and a platter or plate for the dippers,
right? You knew that.
But you may not have realized that a hollowed out round of French
bread, small pumpkin, or melon, orange, or grapefruit, red or green
cabbage, tomato, or head of lettuce, makes a great bowl. So does a
large mug.
But a neat, attractive arrangement of dippers, on a simple dish, is a
real thing of beauty, too.
The case for our party dip recipes rests in their variety and versatility.
They are quick and easy to prepare, attractive, and undemanding of
the host. They taste great, and feed a crowd, too.
I am planning to fill this section with lots of 'scrummy' recipes - both
yours, and ours - plus diplicious dishes that you can create using our
mixes. In the meantime here are a few suggestions on how to use
them.
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 two cups of sour cream.
Thin the mixture with one tablespoon of milk, buttermilk, or cream, to
desired consistency. Remember, these are unique flavor blends, 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.
CRACKER OR BAGEL SPREAD Add contents of dip package to 8 oz
of sour cream and 8 oz. of softened brick cream cheese. Chill for at
least one hour. Add salt to taste
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 your favorite
cheese, if desired.
FLAVORED MASHED POTATOES Add a teaspoon or two to your
favorite mashed potato recipe. Our Garlic & Herb 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.
HERB 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.
DILLY CUCUMBER TARTAR SAUCE (I have published this section
in bold text as it appears everyone is looking for it on the page.
Many of our customers use our Dilly Cucumber dip mix as a
sprinkling on salmon, halibut, or any other popular fish.
Blend about a heaped teaspoonful to start, with a little
mayonnaise. check for flavor, and adjust to individual taste.
Add a touch of mustard-wet or dry-and your favorite, finely
chopped pickle for an unbeatable tartar sauce. Refrigerate.
Sprinkle the fish with some or all of the remaining blend, until it
is completely covered, cook the fish and serve with the chilled
tartar sauce. Mmmmmmm, Diplicious.
CHEESE BALL Make any of our dip mixes into a cheese ball by using
16 oz. of cream cheese. Roll in crushed nuts or other coating. Keep in
refrigerator for at least four hours. Add salt, if required.
SPINACH BREAD BOWL A traditional favorite. Hollow out a bread
bowl and fill it with our Green Onion and Spinach dip. Use the leftover
pieces of bread for dipping. Also wonderful with fresh veggies.
BREAD DIPPING OIL Our Tuscany Vineyard, and Sun-Dried
Tomato and Basil work as sensational mixes for bread dipping.
Combine one of our dry mixes with one to two cups of regular olive oil
(not extra virgin). Let the mixture sit for twenty minutes or more. Dip
fresh, crusty bread into the mixture and WOW!
CREAMY HORSERADISH This dip is wonderful for roast beef, prime
rib, steak or burgers. Feel free to add some extra real horseradish to
the mixture if you like it hotter. Rub the mix onto the top of your
prime rib joint prior to putting it in the oven. The juices will meld with
the meat during cooking producing amazing flavor. Devilled Eggs.
Blend some dry mix with egg yolks, mayonaise, and a touch of
mustard to taste, for heavenly, devilled eggs. Be sure to let the mix
chill in the fridge for at least one hour before adding additional mix for
more flavor. The flavor kicks-in big time while in the fridge.
BAKED POTATO TOPPING Wow, Apart from our Bacon Baked
Potato flavor, all of our dips are great 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 your baked potatoes! TRy
blending some mix with cottage cheese, and top your potatoes for a
special treat for the kids. Stand back and watch them fight over the
left-over potatoes.
ROASTED POTATOES Combine a teaspoon or two of mix with a
couple of tablespoons of regular olive oil. Toss with raw diced potatoes
and bake at 375 degrees until potatoes are done and golden brown on
the edges. Salt to taste.
Use the 'light' or 'fat-free' versions of sour cream, mayonnaise,
or cream cheese for a less fat, less calorie recipe. You can also
substitute plain or greek yoghurt for the sour cream.
right? You knew that.
But you may not have realized that a hollowed out round of French
bread, small pumpkin, or melon, orange, or grapefruit, red or green
cabbage, tomato, or head of lettuce, makes a great bowl. So does a
large mug.
But a neat, attractive arrangement of dippers, on a simple dish, is a
real thing of beauty, too.
The case for our party dip recipes rests in their variety and versatility.
They are quick and easy to prepare, attractive, and undemanding of
the host. They taste great, and feed a crowd, too.
I am planning to fill this section with lots of 'scrummy' recipes - both
yours, and ours - plus diplicious dishes that you can create using our
mixes. In the meantime here are a few suggestions on how to use
them.
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 two cups of sour cream.
Thin the mixture with one tablespoon of milk, buttermilk, or cream, to
desired consistency. Remember, these are unique flavor blends, 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.
CRACKER OR BAGEL SPREAD Add contents of dip package to 8 oz
of sour cream and 8 oz. of softened brick cream cheese. Chill for at
least one hour. Add salt to taste
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 your favorite
cheese, if desired.
FLAVORED MASHED POTATOES Add a teaspoon or two to your
favorite mashed potato recipe. Our Garlic & Herb 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.
HERB 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.
DILLY CUCUMBER TARTAR SAUCE (I have published this section
in bold text as it appears everyone is looking for it on the page.
Many of our customers use our Dilly Cucumber dip mix as a
sprinkling on salmon, halibut, or any other popular fish.
Blend about a heaped teaspoonful to start, with a little
mayonnaise. check for flavor, and adjust to individual taste.
Add a touch of mustard-wet or dry-and your favorite, finely
chopped pickle for an unbeatable tartar sauce. Refrigerate.
Sprinkle the fish with some or all of the remaining blend, until it
is completely covered, cook the fish and serve with the chilled
tartar sauce. Mmmmmmm, Diplicious.
CHEESE BALL Make any of our dip mixes into a cheese ball by using
16 oz. of cream cheese. Roll in crushed nuts or other coating. Keep in
refrigerator for at least four hours. Add salt, if required.
SPINACH BREAD BOWL A traditional favorite. Hollow out a bread
bowl and fill it with our Green Onion and Spinach dip. Use the leftover
pieces of bread for dipping. Also wonderful with fresh veggies.
BREAD DIPPING OIL Our Tuscany Vineyard, and Sun-Dried
Tomato and Basil work as sensational mixes for bread dipping.
Combine one of our dry mixes with one to two cups of regular olive oil
(not extra virgin). Let the mixture sit for twenty minutes or more. Dip
fresh, crusty bread into the mixture and WOW!
CREAMY HORSERADISH This dip is wonderful for roast beef, prime
rib, steak or burgers. Feel free to add some extra real horseradish to
the mixture if you like it hotter. Rub the mix onto the top of your
prime rib joint prior to putting it in the oven. The juices will meld with
the meat during cooking producing amazing flavor. Devilled Eggs.
Blend some dry mix with egg yolks, mayonaise, and a touch of
mustard to taste, for heavenly, devilled eggs. Be sure to let the mix
chill in the fridge for at least one hour before adding additional mix for
more flavor. The flavor kicks-in big time while in the fridge.
BAKED POTATO TOPPING Wow, Apart from our Bacon Baked
Potato flavor, all of our dips are great 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 your baked potatoes! TRy
blending some mix with cottage cheese, and top your potatoes for a
special treat for the kids. Stand back and watch them fight over the
left-over potatoes.
ROASTED POTATOES Combine a teaspoon or two of mix with a
couple of tablespoons of regular olive oil. Toss with raw diced potatoes
and bake at 375 degrees until potatoes are done and golden brown on
the edges. Salt to taste.
Use the 'light' or 'fat-free' versions of sour cream, mayonnaise,
or cream cheese for a less fat, less calorie recipe. You can also
substitute plain or greek yoghurt for the sour cream.
