To make dip: mix together with 8-16 oz. of sour cream (depends on how strong you want the flavor to be), chill for 2 hours in the fridge, serve. You can substitute sour cream for cream cheese or use 1/2 sour cream 1/2 cream cheese, mayo or yogurt.
To make a spead for bagels: mix with 12 oz. softened cream cheese and 2 Tbsp. of milk. Chill 3 hours. Serve.
To use the dip mix to make a dressing (especially for the Never Met a Dip I Didn't Like Buttermilk Ranch Mix): stir together dip mix with 3/4 cup milk or buttermilk and 1 1/4 cup of real mayo. Chill 1 hour and serve over a tossed salad.
To make salsa (especially for the Outhouse Confessional 6 Peppers HOT Dip Mix and the Twist and Shout Jalapeno Dip Mix): Stir dip mix into undrained 15 oz. can of petite tomatoes.
Chill 2-3 hours. Serve.
For a warm dip (especially for the cheesy flavored dips): With mixer, beat together mix with
8 oz. of softened cream cheese, and 1/2 cup of milk. Chill for 2 hours to allow herbs and spices to fully rehydrate then microwave on high for 30-45 seconds. Serve.
For the best egg salad or chicken salad this side of Dallas, mix in the Green Country Cucumber Dill Mix ...OH MY GOODNESS!
Please send in your recipe ideas and we will post them for everyone to share:)