Recipes Using Our Delicious Dip Mixes

We’re always looking for new and delicious recipes from our loyal customers so feel free to email us with ways you’ve found to cook with our delicious dip mixes! Easy to make recipes that will be sure to leave a lasting impression. If you’ve created your own recipe that leaves your friends and family raving please email it to us at RJs All Natural Dips.

BAGEL SPREAD

Mix any of our veggie dips with 16 oz of cream cheese and refrigerate for an instant gourmet bagel spread. Enjoy the flavor!

FRUIT PIZZA

Roll out sugar cookie dough onto a pizza pan. Bake 12 minutes at 350 degrees. Thoroughly mix your favorite Dessert Mix with 8 oz softened cream cheese and 8 oz whipped topping. Once the cookie is cooled, spread Dessert Mix over the cookie and cover entire “pizza” with the sliced fruit of your choice. NY Cheesecake, Royal Hawaiian, White Chocolate Raspberry and Wild Blueberry are all great for Fruit Pizzas. Always a hit with every age group!Beef Pockets: Pre-heat oven to 350 degrees. Spray muffin

Beef Pockets: Preheat oven to 350 degrees. Spray the muffin pan with non-stick spray. Brown 1 pound of burger meat (we like to use venison) in a large skillet with 1/3 cup chopped onion. Drain. Add 8 oz tomato sauce and 1/2 packet of Roma Tomato & Basil and simmer for 8-10 minutes. Roll out and separate Pillsbury Grand Crescent Rolls. Flatten to fit into muffin cups with edges extending over. Fill each muffin cup with meat mixture and add shredded cheese. Overlap crescent rolls dough on top and bake for 12-15 minutes until golden brown.

BURGERS

For flavorful burgers on the grill, mix a pound of your favorite burger meat with a packet of Italian Tomato & Black Olive, Vidalia Onion or Sweet Pepper & Tomato.

CHEESE BALL

Use any of our veggie or olive oil mixes and add to 16 oz softened cream cheese. Shape into a ball and roll in
your favorite crushed nuts or bacon bits. Chill for at least 3 hours. Serve with crackers or pita wedges. Salad Dressing: Mix any of our veggie dips with mayo and heavy cream to make a delicious homemade salad dressing.

Salsa: Mix a packet of Southwest Jalapeno with a 16 oz can of diced tomatoes. Shrimp or Chicken Scampi: Cook pasta. Mix packet of Roasted Garlic & Herb with 1 tbsp water. Then add 3/4 – 1 cup PURE olive oil and mix. Take out enough to coat fry pan and cook 3/4 -1 pound of chicken or shrimp. When thoroughly cooked, add cooked pasta and the rest of the Roasted Garlic mixture. Combine in the pan and add grated cheese. Serves 2-3.

SPINACH PARMSAN PULL APART BREAD

You’ll need 1 can of refrigerated Grand’s biscuits, 1/2 stick of butter and 1 package of Spinach Parmesan mix (also great with Italian Tomato & Black Olive or Garlic Galore). Preheat oven to 350 degrees. Place cold 1/2 stick of butter in a Bundt pan and let it melt in the preheating oven. While the butter melts, cut the Grand’s biscuits into quarters. Pour the packet of Spinach Parmesan mix into a bowl and roll the Grand’s biscuit pieces around until coated.

Once the butter is melted, add the coated biscuits. Sprinkle in any leftover mix in the bowl on top. Bake at 350 degrees for 20-22 minutes until golden brown. Turn out on a dish and enjoy! Scrambled Egg Salsa Wake up your scrambled eggs! Simply mix Southwest Jalapeno dip mix with a 16 oz can of diced tomatoes and cook with your scrambled eggs. A real morning wake up.

SUN DRIED TOMATO & BACON STUFFED CHICKEN BREAST

Use 1-2 pounds of boneless, skinless chicken breast. After pounding chicken breast, add a tablespoon of prepared dip in the center. Roll chicken up and bake at 350 for 15-20 min. or until done. Option: Wrap bacon strips around the chicken before baking. Roma Tomato & Basil or Italian Tomato & Black Olive are also great with this
recipe.

ARTICHOKE BRUSCHETTA CREAM CHEESE SPREAD

1 (8 oz of cream cheese) softened, 3 tsp. finely chopped garlic, 1/2 tsp. salt, 1/2 tsp. sugar, 4 Tbspn. artichoke hearts (drained and chopped), 3 Tbspns finely chopped onions, 3 Tbsp. finely chopped chives, 2 Tbsp. finely chopped parsley, 4 Tbsp. softened and finely chopped sundried tomatoes, 1 package Bruschetta dip mix.

Directions: Take 1 Tbspn of Bruschetta dip mix and mix with 1 Tbspn of water in a cup and let sit 5 minutes to soften. Mix all ingredients together with cream cheese and let sit in fridge for at least 3 hours. Serve with crackers or vegetables.

BAGEL CHIPS (HOMEMADE) WITH DIP

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.

BAGEL SPREAD

Mix any of our veggie dip mixes with 16 oz of cream cheese and let sit for a few hours and you have a gourmet bagel spread. Enjoy!

BANANA NUT MUFFINS

Ingredients: Muffins: 1 1/2 cups all-purpose flour, 1 tsp. baking powder, 1 tsp baking soda, 1/2 tsp salt, 3 large bananas, mashed, 3/4 cup white sugar 1 egg, 1/3 cup butter melted, 1/2 cup chopped walnuts (optional) Frosting: 1 package Banana Cream Pie Dessert Mix, 12 oz of cream cheese, 4 oz Cool Whip (1/2 tub).

Directions: Make frosting prior to making the muffins. Soften cream cheese and mix with dessert mix in a mixer or with a hand mixer. When blended well add in the 4 oz defrosted Cool Whip and mix well. Let sit in fridge for an hour or so.

Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.

Combine bananas, nuts, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly touched. When completely cooled frost the muffins and add some dried coconut flakes or walnuts on top if you like. Enjoy!

BUFFALO BLEU MINI MEATBALL SUBS

BUFFALO BLEU MINI MEATBALL SUBS (OR SOUTHWEST JALAPENO OR PEPPER JACK)

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 9×13 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.

CAJUN FRENCH FRIES

We buy organic potatoes, wash well and slice them in long strips. Coat in olive oil and spread out on a cookie sheet. Turn oven onto 400. Sprinkle MARDI GRAS CAJUN DIP MIX onto french fries. (DO NOT USE WHOLE BAG of dip mix) Bake in oven for approximately 30-35 minutes turning the fries over after the first 15 minutes. Season with crushed black pepper and sea salt and serve.

CANNOLIS

Buy cannoli shells and use any of our dessert mixes as a filling. Prepare dip as directed on back of the package of Gourmet Dessert Mixes for fruit dip. Let sit in fridge for 2 hours. Place fruit dip in pastry bag and fill cannoli shells Fill shells immediately before serving to avoid soggy shells. Refrigerate leftover cannolis.

CHICKEN CUTLETS/ TENDERS

Scramble 3 eggs in bowl. Add 1 Tbsp. milk or water. Add 1 package Gourmet Roasted Garlic & Herb Olive Oil Blend. Toss 1-2 pds of chicken into egg mixture. Coat with 1 cup of bread crumbs. (Add 1/2 bread crumb mixture with panko bread crumbs for extra crispy) Use REGULAR olive oil to fry until done.

CHICKEN PESTO & PASTA

Ingredients: 1 (16 oz) package of pasta of your choice, 2 Tbsp olive oil and 3/4 cup olive oil, 2-3 Tbsp of Romano/Parmesan powdered cheese (or cheese of your choice), a dozen cherry tomatoes halved, 2 boneless, skinless, chicken breasts cut into small pieces, crushed red pepper flakes, 1 package Gourmet Creations Pesto Olive Oil Mix.

Directions: Cook pasta until al dente, drain and set aside. Heat olive oil in a pan over medium heat. Add chicken and red pepper flakes. Cook until chicken is cooked through and toss in the halved cherry tomatoes to the chicken and cook for a minute or two more. Add Pesto olive oil blend mix to 3/4 cup olive oil and 2 Tbsp Romano/Parmesan cheese and stir well. In a large bowl combine pasta, chicken and pesto and serve immediately. Enjoy!

CRAB CAKES WITH HEAVENLY HORSERADISH DIP

Ingredients: For dip: 1 cup sour cream, 1 cup mayonnaise (Ken’s or America’s Choice used), 1 package Heavenly Horseradish dip mix-Gourmet Creations. For Crab Cakes: 1/4 cup mayonnaise, 1 pound lump crabmeat, 1 cup dry bread crumbs, 3 scallions chopped, 1/4 cup fresh parsley chopped, pinch of cayenne pepper, 1/4 tsp salt, 1/4 tsp black pepper, 3 Tbsp olive oil.

Directions: In a small bowl, whisk together the sour cream, 1 cup of the mayonnaise, and the horseradish dip mix. Refrigerate for a few hours. In a large bowl, combine the crabmeat, 1/4 cup mayonnaise, 1/4 cup of the bread crumbs, the scallions, parsley, cayenne, salt, and pepper. Shape the crab mixture into eight patties.Coat the patties with the remaining 3/4 cup bread crumbs and pat off the excess. In a large nonstick frying pan, heat the olive oil over moderate heat. Working in batches if necessary, fry the cakes until golden brown and crisp, about 2 minutes. Turn and fry until golden brown on the other side, about 2 minutes longer. Drain on paper towels. Serve with the horseradish dip.

Coat the patties with the remaining 3/4 cup bread crumbs and pat off the excess. In a large nonstick frying pan, heat the olive oil over moderate heat. Working in batches if necessary, fry the cakes until golden brown and crisp, about 2 minutes. Turn and fry until golden brown on the other side, about 2 minutes longer. Drain on paper towels. Serve with the horseradish dip.

DILL-ICIOUS BAKED CRAB DIP

1 Tbsp. Dill 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.

DILL-ICIOUS POTATO SALAD

1 Package Gourmet Creations 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.

DILL SALMON

Take one package Dill-icious Dip Mix, 1/3 cup regular olive oil, 3-4 pieces of salmon. Mix Gourmet 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 Dil-icious dip mix as a dip and use as a dip for the salmon.