Take your taste buds on a wild rollercoaster ride to “flavor town” with our assortment of Party Dips and Seasonings! There are countless options with what you can do with our seasoning packets. You can make dips, create marinates and so much more! Can’t believe it can get better? Well it does! Our seasoning packets are free of gluten, MSG and preservatives. To top it off they are made from all natural ingredients! Below we have supplied you with a few of our favorite Party Dips and Seasonings recipes.
Hot and Spicy Dip
Makes: 7 cups
Prep time: 15 minutes Total time: 30 minutes
16 oz. of salsa
10 oz. of frozen chopped spinach (thawed and drained)
2 cups of shredded Hot Pepper Cheese
8 oz. of Garden Vegetable Cheese Spread
1 cup of evaporated milk
2 ¼ oz. (1 can) chopped black olives (drained)
1 Tbsp. of red wine vinegar
2 Tbsp. of Beat The Heat Habanero Dip
Preheat the oven to 400˚ F.
In a medium bowl, mix together salsa, chopped spinach, Hot Pepper Cheese, Garden Vegetable Cheese Spread, evaporated milk, black olives, red wine vinegar and Beat the Heat Habanero Dip.
Pour mixture into medium sized baking dish.
Bake mixture in oven for 12 to 15 minutes, or until it bubbles
Makes: 6 servings
Prep time: 15 minutes Total time: 6 hours 25 minutes
½ cup of vegetable oil
1/3 cup of soy sauce
¼ cup of red wine vinegar
2 Tbsp. of fresh lemon juice
1 ½ Tbsp. Worcestershire sauce
1 Tbsp. of Dijon mustard
2 cloves garlic (minced)
1 Tbsp. of Cha Cha Chipotle Seasoning
1 ½ Ibs. New York Strip Steaks
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic and Cha Cha Chipotle Seasoning. Place the meat in a shallow glass dish and pour marinade over the steak, turning the meat to thoroughly coat.
Cover, and refrigerate for 6 hours.
Preheat grill on medium-high heat.
Oil grill and place steaks on. Discard the marinade. Grill meat for five minutes on each side or to your desired tenderness.
Makes: 25 servings
Prep time: 10 minutes Total time: 10 minutes
8 oz. of cream cheese (softened)
16 oz. of sour cream
1 package of Tango Taco Dip
¼ head of iceberg lettuce (rinsed, dried and shredded)
1 cup of shredded Cheddar Cheese
3 chopped tomatoes
1 green bell pepper (chopped)
1 can of black olives (drained)
In a medium sized mixing bowl, combine cream cheese, sour cream and Tango Taco Seasoning. Spread mixture on a 9 in or larger round platter. Top the mixture with lettuce, Cheddar cheese, tomatoes, green pepper and black olives.
Serve immediately or refrigerate for later use.