Here are some fun alternative uses for our products if you have a recipe that your family loves feel free to send it to us at firstname.lastname@example.org, or post on our Facebook page!
Make any dip as directed. Coat chicken breast in the dip. Optionally, cover with bread crumbs. Bake for 30 minutes at 350 degrees. Check internal temperature with a meat thermometer and make sure it is at least 165 degrees.
Add a packet of roasted garlic to a pound of soft butter or margarine. Mix well. Spread on toasted bread for an easy garlic bread. Refrigerate leftover garlic butter.
Pat dry pork loins, chicken, ribs, brisket, steak or other meat. Rub meat with any of our dry dips. Refrigerate overnight.
Mix 2 pounds of ground beef, 2 eggs, 14oz can of diced tomatoes, 1 tsp of salt and 1 tsp of black pepper, a packet of our Cajun dip mix, and 1 cup of bread crumbs or smashed saltine crackers. Use hands if unable to mix with spoon. Form to a loaf and bake for an hour at 350 degrees. Check internal temperature with a meat thermometer and make sure it is at least 165 degrees.
Cajun Alfredo Pasta
Pour Cajun dip into zipper bag and shake well. Add 1 Tbs. of Cajun dip mix to 16oz of Alfredo sauce. Thinly andouille sausage and brown in a frying pan. Serve over your favorite pasta.
Add any dip packet to a container of original hummus. Mix and refrigerate for at least two hours to blend flavors.