Uses for Dips

-Season mashed potatoes and soups

-Drop a dollop of prepared dips on baked potatoes

-Add to beer bread batter before baking

-Toss in pasta, potato, chicken, egg or tuna salad

-Mix with hamburgers before grilling

-Mix with buttermilk and mayonnaise – use as a dressing

-Use in your favorite layered chip dip

-Mix as directed and spread on sandwiches or wraps for a great taste

-Add 2 tbsp. season to 8 oz cream cheese and 4 tbsp. butter for a delicious cheeseball – roll in nuts, if desired

-Combine with cream cheese and spread on tortilla pinwheels or bagels

-Jazz up scrambled eggs and omelets

-Add mix with softened butter and melt over beef or spread on French Bread before baking

-Add 1 tbsp. season to your favorite red or white sauce for added flavor

Recipes for Dips

Shredded Potato Casserole

1 can condensed cream of mushroom soup, undiluted
1 cup (8 oz) sour cream
1/2 cup milk
1 cup (4 oz) shredded cheddar cheese
1-2 tbsp. (to taste) any Pantry Peddler dip mix
1/2 cup butter, melted (divided)
1 package (30 oz) frozen shredded hash browns (thawed)
1 cup cornflake crumbs
1/4 cup grated Parmesan cheese

In a large bowl, combine the soup, sour cream, milk, cheddar cheese, dip mix and 1/4 cup butter.  Stir in hash browns.  Transfer to a greased 13 in. by 9 in. by 2 in. pan.  Combine the cornflake crumbs, Parmesan cheese and remaining butter; sprinkle over top.  Bake, uncovered, at 325 degrees for 45-50 minutes or until heated through.  Yield: 6-8 servings.

Uses for Seasonings

-Sprinkle on hamburgers, steaks, pork chops or chicken

-Add 1-2 tsp. to your favorite soup

-Toss in tuna, chicken, potato or egg salad

-Shake on popcorn - or cottage cheese

-Season french fries – or stir in mashed potatoes

-Add to scrambled eggs and omelets

-Liven up deviled eggs

-Season veggies and pasta dishes

-Add 1-2 tsp. to beer bread batter before baking

-Sprinkle on hot, buttered beer bread slices

-Add 1-2 tsp. to olive oil and use as a bread dipper

Recipes for Seasonings

Seasoned Potato Wedges

4 large, unpeeled, raw potatoes
1⁄4 cup cooking oil
1 tbsp. parmesan cheese
1 tsp. Seasoned Salt
1⁄2 tsp. Seven Pepper Blend
1 tbsp. paprika
1⁄2 tsp. garlic powder

Wash potatoes. Cut into wedges. Place skin side down in baking dish. Mix ingredients and brush on potatoes. Bake at 375 for 1 hour.