ALL PURPOSE SEASONINGS   Use the mixture to add some zest to many foods such as meats, oven roasted potatoes and vegetables. Sprinkle on liberally.

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SALAD DRESSINGS   All of our dip mixes make wonderful salad dressings. Just make the usual dip mix with one cup of sour cream and one cup of real mayonnaise. Thin the mixture with one tablespoon of milk or cream to desired consistency. Remember, these are unique flavors, some of which you can't find anywhere else. 

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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. Our Mesquite mix works especially well for a rub.

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CRACKER OR BAGEL SPREAD   Add contents of dip package to 16 oz. of brick cream cheese. Salt to taste. Chill for at least two hours.

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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.

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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 cheddar cheese, if desired.

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FLAVORED MASHED POTATOES   Add a teaspoon or two to your favorite mashed potato recipe. Our Garlic Lover works especially well with mashed potatoes.

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FRENCH FRY DIP   Prepare dip as usual and dip your fries into it as an alternative to plain old ketchup.

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HERBED 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.

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SANDWICH SPREAD   Prepare dip as usual, or add a bit of dry mix to mayonnaise and spread on your sandwich.

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DILL SAUCE    Many of our customers use our Delicious Dill mix for use on salmon, asparagus and as a condiment for turkey wraps.

 

CHEESE BALL   Make any of our dip mixes into a cheese ball by using one 16 oz. package of cream cheese. Roll in crushed nuts or other coating. Keep in refrigerator for at least four hours. Add salt, if needed.

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CHILI CON QUESO SALSA DIP   Our Chile Con Queso dip mix is wonderful when used as a regular dip with sour cream and mayonnaise. A zesty Mexican flavor without a lot of heat. However, try it with combining the dry mix with melted Velveeta cheese and salsa all mixed together. Wow, it is incredible.

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SPINACH BREAD BOWL   A traditional favorite. Hollow out a bread bowl and fill it with our Fresh Spinach dip. Use the leftover pieces of bread for dipping. Also wonderful with fresh veggies.

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BREAD DIPPING OIL  In addition to our Tuscan Garlic bread dipping oil mix, our Italian Herb, Sundried Tomato and Garlic Lover work as sensational mixes for bread dipping. Combine one of our dry mixes with a 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!

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HORSERADISH SAUCE   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.

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BAKED POTATO TOPPING   Wow, are our dips ever good 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 baked potatoes!

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ROASTED POTATOES   Combine a teaspoon or two of mix with a couple of tablespoons of regular olive oil. Stir thoroughly. Toss olive oil 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.

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Dessert Dips and Spread Recipes

CHEESECAKES  -  One prepared package of mix will fill a 9" graham cracker pie shell. It will be level at the top of the crust, but not mounded high. The toppings you use will add beauty to your cheesecake. (See TOPPINGS below under TIPS.)

You can make our cheesecakes with cream cheese and Cool Whip or 16 oz. of cream cheese only, if you want a thicker consistency. If you don't use the Cool Whip, you may wish to add some sugar to the final product to make up for the sweetness that the Cool Whip normally provides. Artificial sweetener can also be used, if needed.

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SPREADS  -  Spreads are made the same as cheesecakes, above - with or without Cool Whip, depending on how thick you want the spread to be. I suggest using the Cool Whip version. If you use all cream cheese, you may want to add some sugar or artificial sweetener to the product for added sweetness.

These spreads are fantastic on bagels, waffles, nut breads, toast, muffins, cookies, graham crackers, and pancakes. Use them between cake layers and as icing for an unbelievable Boston Cream Pie!

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CHEESE BALLS  -  For a cheese ball, you will want to use all cream cheese (16 oz)  - no Cool Whip. You may wish to add some sugar or artificial sweetener, if you feel you need it. Keep it in the refrigerator for four hours. Roll in a TOPPING listed below, or sprinkle a topping on top of the cheese ball. Great with fruit slices, butter cookies, chocolate covered graham cracker cookies or regular graham crackers.

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CREAM PIES  -  Use both cream cheese and whipped topping for this recipe. You may also freeze the pie and serve it semi-thawed if you like it that way. I like my cream pies mounded high. One prepared package of mix will bring a 9" graham cracker (or chocolate cookie) pie shell to the top of the crust. If you wish to have a higher mounded pie, as I do, use another half batch of mix. (You can freeze the other half.) Another option for a higher mounded pie with our Banana Cream Pie dessert mix, is to add one to one and a half bananas - sliced, and put into you finished pie filling. Fold it in gently and it adds enough extra volume to fill the pie shell with a nice high mound. With our other dessert mix flavors, you can add many of the TOPPINGS listed below to create a higher pie or just because it adds another delicious flavor to your wonderful pie.

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PARFAITS  -  What a dazzling display of color and flavor you can make with parfaits using our dessert dips. Add two or more flavors of dessert dip, alternating between layers of whipped topping, fresh berries, chunks of pound cake, and whatever else your imagination dictates. Use some of the TOPPINGS listed below and you can't go wrong.

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MOUSSE  -  The easiest way of all to serve our delicious dessert dips. Just mix them up with cream cheese and whipped topping and put them in serving dishes with a TOPPING listed below. Grab a spoon and get ready for the compliments.

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CAKE FROSTING  -  I met a lady at a craft show that told me she uses my dessert mixes as a cake frosting. The cream cheese and whipped topping version is the perfect consistency for luscious cake frosting. It adds a whole new dimension to your cakes. It's kind of like a Boston Cream Pie, but it's a cake. And remember, you can freeze them. What a great idea.

 

TOPPINGS  -  There are many things you can use to top your delicious desserts. They include mini chocolate chips, (also available in peanut butter, butterscotch and white chocolate chips) shredded coconut, Heath Bar pieces, Reese's Pieces, crushed candy bars such as Nestle's Crunch, M&M's, crushed graham crackers, Cool Whip or other dairy topping, fresh fruit, candy sprinkles, crushed nuts, and much more.

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Email us your pictures and/or recipe : sunflowermeadowseasonings@gmail.com

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