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Recipes (Vegetable Dips)


4 Plain Bagels, 1/4 cup olive oil, 2 cloves garlic, peeled and smashed. 1 package of your choice of any veggie dip mix. Directions: Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper. With a sharp knife, very carefully slice the bagels one at a time as thinly as possible, for 8 to 10 thin slices per bagel. Spread in 1 layer on the prepared sheets.Heat the oil in a small saucepan over medium heat. When oil starts to get warm, about 1 minute, remove from the heat and add the garlic. Let sit about 10 minutes. Remove the garlic from the oil. With a pastry brush, lightly brush the oil on the bagel chips. Bake until golden brown. Turn and bake on the second side until just crisp, about 5 minutes. Remove from the oven and cool on wire racks. To serve, arrange the bagel chips on a platter with the creamy garlic and vegetable spread.


Here is another great recipe! Mini Meatball Subs- Great for Football Sundays! Ingredients:1 package Southwest Jalapeno dip mix or 1 package Buffalo Bleu dip mix OR 1 package of Pepper Jack dip mix, 1 pound ground beef, 1/2 cup chopped onion, 1/2 cup chopped green pepper, 1/2 cup crushed butter-flavored crackers or Panko, 1 egg, 1 teaspoon Worcestershire sauce, 1 teaspoon chopped garlic, 1 (26.5 ounce) can spaghetti sauce, 1/2 cup shredded mozzarella cheese, 1/3 cup grated Parmesan cheese, 8 dinner rolls, split. Directions: Preheat an oven to 350 degrees F. Combine ground beef, onion, green pepper, crackers or Panko egg and 1/3 package of choice of dip mix in a large bowl. Season with Worcestershire sauce, garlic, mix well. Form mixture into 8 meatballs. Place meatballs in a 9x13 inch baking dish. Bake meatballs in the preheated oven for 20 minutes. Pour the spaghetti sauce into a large saucepan; bring to a simmer over low heat. Stir baked meatballs into the simmering sauce. Do not turn oven off. Simmer sauce until meatballs are fully cooked, about 20 minutes. Place one meatball, a sprinkle of mozzarella, a sprinkle of Parmesan, and a bit of sauce between each roll. Place sandwiches in hot oven; bake until cheeses melt, about 3-4 minutes.


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.


1 Tbsp. Dill-icious Dip Mix, 1/3 cup mayonnaise, 2 green onions, thinly sliced, 8 oz softened cream cheese, 8 oz fresh crab meat. Combine all ingredients in an oven safe dish. Bake in oven at 350 for 15-10 min. Serve warm with pita chips, sliced Italian bread.


1 Package Dill-icious Dip Mix, 2 lbs. unpeeled red Potatoes, 2 stalks celery finely chopped, 3/4 cup thinly sliced radishes, 3 scallions, chopped, 1/2 cup mayonnaise, 1/4 cup heavy cream, well chilled, 1 1/2 tsp dijon mustard, 1 1/2 tsp fresh lemon juice, 2 tsp grated lemon zest fresh salt & ground pepper to taste. Put the potatoes in a medium saucepan, cover with water by an inch or two, add a large pinch of salt, and bring to a boil. Reduce the heat to medium, partially cover, and cook until the potatoes are tender , about 20 minutes. Test for doneness by spearing a potato with a thin metal skewer. It should penetrate easily into the center of the potato and then slide right out. If the skewer lifts the potato out of the pot when you withdraw it, continue cooking a little longer. Drain the potatoes and let them cool. You can drain them on a cooling rack set over or in your sink, which will avoid squashing the tender potatoes (as often happens with a colander) and also lets the potatoes cool quickly.When the potatoes are at room temperature, cut them into 3/4-inch chunks and put them in a mixing bowl. Add the celery, radishes, scallions, and Dill-icious dip mix and fold gently to distribute; set aside. In a small bowl, whisk the cream until frothy but not at all stiffened. Whisk in the mayonnaise and mustard. Add the lemon juice, zest, 1/2 teaspoon salt, and pepper to taste. Pour the dressing over the salad and fold it in with a rubber spatula. Taste for seasoning. Cover and chill for up to a day.


Take one package Dill-icious Dip Mix, 1/3 cup regular olive oil, 3-4 pieces of salmon. Mix Dill-icious Dip Mix package with olive oil and let sit for 5 minutes. Spoon out oil blend and baste on salmon and bake for 10-15 minutes or until done. Optional: You can also make Dill-icious dip mix as a dip and use as a dip for the salmon.


Take 4 Boneless chicken breasts, 1 package Garlic Galore (Southwest Jalapeno, or Dill-ilcious Dip mix can be substituted), ½ cup regular olive oil, 1 tbsp vinegar. Add all ingredients into a Ziploc bag and shake. Let marinate in bag for an hour. Grill or bake chicken making sure to pour mixture over chicken.


Use half of Vegetable dip package (or Pepper Jack, Sundried Bacon & Tomato), 3 eggs, 2 Tbsp. milk or water…whisk together all ingredients…let sit in fridge for 10 minutes. Cook eggs in a pan until eggs are the way you like them. Sprinkle cheese on top and serve.


Here is a good appetizer for the holidays...Vegetable dip bread cups! Get some of your favorite bread, order your favorite dip and top it off with some fresh celery, carrot or sweet pepper sticks.


1 2 lb Beef Tenderloin, 4 cloves garlic finely chopped, 4 Tbsp. regular olive oil , 1 package Heavenly Horseradish Dip Mix. Trim fat off of beef tenderloin. Place in a baking dish. Sprinkle entire dip package and garlic over it. Drizzle olive oil dip on top and bake in a preheated oven at 400 for 30 minutes or to desired tenderness. Remove and let stand for 10 minutes before serving.


Add savory vegetable dip package of your choice to 2 sticks of butter and blend well. Chill in the refrigerator for at least 1 hour to make a great gourmet butter for toast, steamed vegetables or for cooking. It’s also very tasty on corn on the cob!


Ingredients: 8 oz cream cheese cut into small pieces, 8 oz grated cheddar cheese, 1 packet Garlic Galore dip mix, 10-12 oz fresh chopped spinach-rinsed and dried, 1 tomato-chopped into tiny pieces. Place everything in a microwave bowl and mix well. Heat until cheese is melted (do not overheat) Stir halfway through cooking. Serve hot with pita wedges, crackers or nacho chips.


How about a delicious dinner? Ingredients: 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cube, 8-10 medium potatoes, cut into 1/2-inch cubes, 1/3 cup olive oil, 1 package Buffalo Bleu dip mix. Topping: 2 c. Fiesta blend cheese or a mix of Cheddar & Monterey Jack, 1 cup. crumbled bacon, 1 cup diced green onions. Preheat oven to 500F (This is NOT a typo, 500F is correct!) In a large bowl mix together the olive oil and Buffalo Bleu dip mix. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a cooking spray coated 9 x 13 baking dish, leaving behind as much of the olive oil/hot mix as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/buffalo sauce mix and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious. Enjoy!


Our savory vegetable dips and olive oil blends work great as rubs on steak, roast beef, chicken or fish.


5 Tbsp. butter, melted; 5 Tbsp. Flour; 3 cups warm milk; 1 cup Parmesan cheese or 1 cup Romano cheese. 1 package Garden Spinach Dip Mix; 2-12 oz pkgs. of cheese tortellini, cooked and drained. Grease 2 qt casserole. In saucepan over medium heat combine butter and flour to create a thick paste. Pour in warm milk and stir until mixture is thick and bubbling. Add cheese and Garden Spinach Dip Mix. Stir in tortellini. Pour into casserole and bake at 350 for 30 min. Enjoy!


Ingredients: 2 Tbsn unsalted butter, 1 medium onion, finely chopped; sea salt; 3 cups bread crumbs (panko & crn flake crumbs); 2/3 cup milk; 4 tsp dry sherry; 1 tsp dijon mustard; 6 lg eggs, 1 pd ground organic hamberger or turkey meat; 2 Tbspn honey; ground pepper; vegetable oil for frying; 6 Tbspn cranberry or grape preserves ANY OF OUR DIP MIXES (prepared); chopped fresh dill; thinly sliced cucumber.

DIRECTIONS: Melt the butter in a medium skillet over medium-high heat. Add the onion, season with salt and cook until golden brown, 4 to 6 minutes; set aside. Combine 1/2 cup breadcrumbs and the milk in a bowl; set aside until the milk is absorbed, 1 to 2 minutes. Stir the sherry, mustard and southwest jalapeno dip mix (unprepared) in a large bowl until dissolved, then scramble in 2 eggs. Add the soaked breadcrumbs, the browned onion, the turkey or hamberger meat, honey, 2 teaspoons salt, and pepper to taste. Gently mix with your hands until combined. Dampen your hands; form the mixture into small meatballs, about 1 tablespoon each. Put on a parchment paper-lined baking sheet, cover with plastic wrap and refrigerate at least 4 hours or overnight. Put the remaining breadcrumbs in a shallow dish. Whisk the remaining eggs and 2 tablespoons water in a bowl. Dip each meatball in egg, letting the excess drip off, then roll in the breadcrumbs; return to the baking sheet. Heat about 1 1/2 inches vegetable oil in a large saucepan over medium-high heat until a deep-fry thermometer registers 325 degrees F. Working in batches, fry the meatballs, gently stirring with a slotted spoon, until golden and cooked through, 3 to 4 minutes. Transfer to a paper towel-lined plate and season with salt. Let stand 10 minutes. Fold the grape or cranberry preserves into the sour cream and top with the dill. Skewer each meatball with a cucumber slice and serve with the dip. (You can substitue any of our veggie dip mixes for the sour cream and's delicious with our Dill dip or Pepper Jack dip! Enjoy!


Ingredients: 1 32 oz can of tomato soup, 16 2 oz shot glasses, 16 bar toothpicks, 1 package Italian Tomato & Black Olive Dip Mix, 16 pieces of white sandwich bread, 32 pieces of American cheese, and butter to grease pan.

Directions: Layout 16 2 oz shot glasses on a serving tray. Butter large saute pan over medium heat and place 3 pieces of sandwich bread in pan. Place 2 slices of cheese on each piece of bread and sprinkle cheese with a little of the dip mix with fingers. Place another piece of bread on top of each and press down with a spatula to flatten a bit. When bottom piece of bread is browned flip over and brown the other side pressing down a bit with the spatula. Remove the 3 sandwiches you made from pan and cut off all 4 crusts of the bread. Cut the square you have left over diagonally and set aside. Meanwhile on another burner, heat up the tomato soup and when hot add into shot glasses. PLace toothpicks through the diagonals of grilled cheese and place on top of shot glass. Serve hot & enjoy!

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