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: "Everything" Pretzel Crisps, Garlic Pretzel Crisps, Lightly Salted Pretzel Crisps, 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 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 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.