Delicious Recipes Featuring Our Soup and Dip Mixes

Make any dip as directed. Coat chicken breast in the dip. Optionally, cover with bread crumbs. Bake for 30 minutes at 350 degrees. Check internal temperature with a meat thermometer and make sure it is at least 165 degrees.

Add a packet of roasted garlic to a pound of soft butter or margarine. Mix well. Spread on toasted bread for an easy garlic bread. Refrigerate leftover garlic butter.

Pat dry pork loins, chicken, ribs, brisket, steak, or other meat. Rub meat with any of our dry dips. Refrigerate overnight.

Mix 2 pounds of ground beef, 2 eggs, 14 oz can of diced tomatoes, 1 tsp of salt and 1 tsp of black pepper, a packet of our Cajun dip mix, and 1 cup of bread crumbs or smashed saltine crackers. Use hands if unable to mix with spoon. Form to a loaf and bake for an hour at 350 degrees. Check internal temperature with a meat thermometer and make sure it is at least 165 degrees.

Pour Cajun dip into zipper bag and shake well. Add 1 tbs. of Cajun dip mix to 16 oz of Alfredo sauce. Thinly andouille sausage and brown in a frying pan. Serve over your favorite pasta.

Add any dip packet to a container of original hummus. Mix and refrigerate for at least two hours to blend flavors.

Top Salmon with dill dip and smoke or bake

The internal temperature should measure 125 to 130 degrees Fahrenheit in the center for medium cooked salmon. Make sure you insert the probe into the thickest spot. The fish will continue to cook after you remove it from the heat. If you prefer medium rare, you can stop cooking at 120 degrees.

Top with a bit of dip! Elevate your salmon dish and impress your family and friends!

Use our Zesty Lime Cilantro and Southweat Salsa dry dip mixes as your rub on chicken or steak. Grill, smoke, or bake. Last step, if you choose to smoke or bake is to brown the outside a bit. I smoke or bake to an internal temperature of 160 and then either fry or even air fry for a minute or two on each side. This will ensure a cook of 165. Chicken with be moist and delicious! Saute green peppers, onions, ( and,feel free to add any other veggies you love) with a pinch of Zesty Lime Cilantro and Southwest Salsa, in a teaspoon of olive oil! Best fajitas, ever!

8 ounces of softened cream cheese, one half a bag of Cajun (spicy) OR Garden Fire (crazy spicy, some of us like it hot)!
Add 2 ounces of shredded cheddar cheese (I use sharp cheddar) mix well.
Clean and cut your jalapeños in half, stuff with cream cheese and dip mixture. Wrap tightly with bacon, smoke at 225 for 1 hour. (You can grill these as well.) Pull from smoker and carefully use a propane torch, yes, a propane torch to crisp up that bacon 😁! Serve with ranch or blue cheese dressing! These will blow your socks off!

Mix our dill dip as suggested, (1 cup of mayp and 1 cup of sour cream) add 1 tablespoon of water to 1 teaspoon of dehydrated onion. Once water is absorbed, stir into dip. Be sure to chill for a few hours or overnight, serve with rye bread, veggies, pretzels, or pita bread!

8 ounces of softened cream cheese, 1 pack of our Spinach dip, 1 jar of artichoke hearts chopped. Bake at 350 until nice and bubbly. Top with 3 ounces of mozzarella cheese, bake until melted (Just a few minutes, I know you can't wait!) Serve with Tortilla chips, pita chips, or veggies!

Level up your sandwich game!
Try out our Roasted Garlic or veggie dip mixed as directed (1 cup of mayo 1 cup of sour cream) apply this to ham/turkey sandwiches.
Try out our Bacon Horseradish dip on roast beef sandwiches for a game changer!