Dillicious Dill Dip & Spread Mix
Made from scratch at the Firehouse Pantry

Fresh-tasting dip loaded with dill and subtly flavored with onion, garlic, herbs and spices. Drop a dollop into your baked potato. Try the spread slathered over bagels. No MSG. Vegan.

Net weight: approx. .6 oz. Yield: approx. 2 cups of dip.

Serve With: Vegetable Crisps, Rye Bagel Chips, Garlic Bagel Chips, "Everything" Pretzel Crisps, Garlic Pretzel Crisps, Lightly Salted Pretzel Crisps, Breton Mini Wheat Crackers, pretzels, bread cubes, vegetable sticks, potato chips.

Fresh Dip: Mix with 2 cups sour cream or plain yogurt.
Low-Fat Dip: Mix with 2 cups reduced-fat sour cream or plain non-fat yogurt.
Creamier Dip: Mix with 1 cup real mayonnaise and 1 cup sour cream or plain yogurt.
Cheeseball/Spread: Mix with 8 oz. softened cream cheese and 2 Tbls. milk or buttermilk. If desired, roll into a ball and chill until firm.
Dill Salad Dressing: Mix with 1 cup real mayonnaise and 1/2 cup buttermilk.

Manufactured in a facility that also packages wheat, dairy, soy, egg, peanuts, and tree nuts.

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Recipe: Simple Cucumber Dill Salad
Colorful, creamy, and delicious, not to mention easy!

1 pkt. Dill Dip Mix, prepared as directed for Creamy Dip
3 large cucumbers, peeled & sliced
8 oz. bag matchstick carrots
1/4 - 1/2 cup chopped red onion

~ Stir together desired amount of dip with all vegetables no more than 2 hours before serving; refrigerate until ready to serve.

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Recipe: Lite & Tasty Twice-Baked Potatoes
Potato skins filled with a fresh, creamy potato mash and baked 'till browned and warm.

2 large or 4 small baked potatoes
1 pkt. Dill Dip Mix, prepared with non-fat sour cream or yogurt
fresh chopped chives (optional)

~ Cut baked potatoes in half lengthwise. Scoop out centers into a bowl. Set aside potato skins.
~ With an electric mixer, beat together Dill Dip and potato centers until smooth.
~ Lightly salt empty potato skins. Spoon potato filling into potato skins.
~ Place stuffed potatoes on a cookie sheet. Bake in a 350 - 400 degree oven until warmed through.
~ Garnish with chives, if desired.

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Recipe: Creamy Spinach Dip in Beer Bread Bowl
Classic party appetizer made simple with out mixes!

1 pkt. Dill Dip Mix, prepared as directed for Creamy Dip
10 oz. pkg. frozen chopped spinach - thawed, squeezed dry
8 oz. can water chestnuts - drained, chopped
1 pkg. Beer Bread Mix, prepared in a 9" round cake pan

~ Stir together Dill Dip, spinach, and water chestnuts. Set aside.
~ After round loaf of Beer Bread has cooled, slice off the top and hollow out center.
~ Cut top and insides of bread into bite-size pieces; store in an airtight container until ready to serve.
~ Spoon prepared dip into bread bowl; refrigerate until ready to serve.
~ Serve bite-size bread pieces alongside bread bowl for dipping.

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Recipe: Dainty Cucumber Dill Sandwiches

8 oz. block cream cheese, softened
1 pkt. Dill Dip Mix, unprepared
1 loaf sliced bread (white, wheat, or a light rye)
1 medium cucumber, peeled (if necessary) and sliced thin

-With an electric mixer, beat together the cream cheese and Dill Dip Mix. Set aside at room temperature.
-Arrange half of the slices of bread on a cookie sheet.
-Spread a layer of dill cream cheese over each slice of bread.
-Top each slice of bread with 4 cucumber slices, trying not to overlap the cucumbers.
-Place the remaining bread slices over the cucumbers, making sandwiches. (This step can be eliminated if you wish to make canapes.)
-Using a cookie cutter or glass, cut as many shapes out of each sandwich as you can, making sure you do not get any crust in the shape.
-Arrange the sandwiches on a platter.
-Cover tightly and refrigerate until ready to serve.