Dill Vegetable Dip Mix

1/2 cup dried dill
1/2 cup dried minced onion
1/2 cup dried parsley
1/3 cup Spice Islands Beau Monde seasoning

In a small glass bowl, combine all the ingredients and place in a container.

Makes 1 3/4 cups.

To Use: 1 cup mayonnaise1 cup sour cream3 T Dill Dip Mix In a medium bowl, using a wire whisk, combine the mayonnaise and sour cream with the Dill Dip Mix. Refrigerate the dip until ready to serve withdraw vegetables or as a topping for baked potatoes. Makes 2 cups.

Dill Weed Dip Mix

1/2 cup dried dill weed
1/2 cup dried minced onion
1/2 cup dried parsley
1/3 cup spice islands beau monde seasoning

In small glass bowl, combine all and place in container.

Dill weed Dip: makes 2 cups. 1 c. mayo, 1 c. sour cream or lowfat yogurt, 3 tbl. dill dip. In medium bowl, using wire whisk, combine the mayo and sour cream with dip mix. Refrigerate until ready to serve with raw veggies or as topping for baked potatoes.

Shrimp and Pasta Salad: serves 8. 1 1/2 c. mayo, 3 tbl. dip mix, 1/4 c. milk, 1 pound rotelle pasta cooked and drained, 2 c. cooked shrimp peeled and deveined, 1/2 c. chopped celery, 1/2 c. chopped red bell pepper, 3 green onions chopped, salt and pepper. In a large bowl, whisk together mayo, dill weed dip mix and milk. Add the other ingredients. Chill 4 hours or overnight.

Greek Salad Dressing Mix

1/2 cup marjoram
1/4 cup oregano
1 Tbsp garlic powder
1/4 cup mint leaves

Combine all ingredients. Package in small sealed containers.

Label:
Combine 1-1/2 tsp of dressing mix with 1/4 cup wine vinegar and 3/4 cup oil OR 1 cup of commercial oil and vinegar dressing. Shake well. Season with salt and pepper to taste.

Yield: 3/4 cup

Herb Salad Dressing Mix

1/4 cup parsley flakes
2 tablespoons each dried oregano, basil and marjoram, crumbled
2 tablespoons sugar
1 tablespoon fennel seeds, crushed
1 tablespoons dry mustard
1 1/2 teaspoons black pepper

Place all the ingredients in a 1 pint jar, cover tightly and shake well to mix. Store in a cool, dark, dry place. Makes 1 cup

To Make Herbal Vinaigrette Dressing:
In a small bowl, whisk together 1 tablespoons Herb Salad dressing mix, 3/4 cup warm water, 2 1/2 tablespoons tarragon vinegar or white wine vinegar, 1 tablespoons olive oil and 1 crushed clove garlic. Taste and add 1/4 to 1/2 teaspoon of the Herb Salad Dressing Mix if you want a stronger flavor. Let Stand at room temperature at least 30 minutes before using, then whisk again. Makes about 1 cup.

NOTE: this low-sodium, low fat mix can be stored for up to six weeks.

Herb Vegetable Dip

1/4 cup dried parsley flakes
1/4 cup dried thyme leaves
2 tablespoons dried tarragon leaves
2 tablespoons dried onion flakes
3 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper.

Combine all and mix well. Store in a jar with a tight-fitting lid. Stir or shake before using. Use as a seasoning in recipes.

Herb Mix Dip: use 1 tablespoon of the mix with 3/4 cup sour cream, 1/4 cup mayonnaise, and 1 teaspoon lemon juice. Blend well. Cover and refrigerate at least 4 hours. Serve with assorted fresh vegetables.

Yield 1 cup dip

Italian Salad Dressing Mix and Creamy Dip

1/3 cup powdered Parmesan cheese
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. paprika
2 tsp. celery seed
1 Tbsp. sesame seeds
1 Tbsp. dried Italian seasoning blend
1/2 tsp. salt
1/8 tsp. pepper

Mix ingredients in a medium bowl and stir well to blend. Store mix in an air-tight container in the refrigerator. Will keep for several months.

Oil and Vinegar Italian Salad Dressing

1 Tbsp. Italian Salad Dressing Mix
2 Tbsp. water
2/3 cup oil

Combine all ingredients in a glass jar with screw top lid. Shake vigorously to combine. Store any leftovers in refrigerator.

Creamy Italian Salad Dressing

1 Tbsp. Italian Salad Dressing Mix
1/4 cup mayonnaise or plain yogurt
1 Tbsp. water

Combine all ingredients in a small bowl and blend thoroughly with a wire whisk until blended. Store any leftovers in refrigerator.

Creamy Italian Dip

1 Tbsp. Italian Salad Dressing Mix
1/4 cup mayonnaise, yogurt, or sour cream
1 tsp. Dijon mustard

Combine all ingredients in a small bowl and blend thoroughly with a wire whisk until blended. Store any leftovers in refrigerator.

Low Calorie Salad Dressing Mix

3 Tbsp. instant minced onion
3 Tbsp. dried parsley flakes
2 tsp. instant horseradish
3 Tbsp. dried green pepper flakes
1 tsp. dried thyme leaves
1/4 tsp. salt
1/8 tsp. white pepper
PREPARATION:

Combine all ingredients in a small bowl and blend well with wire whisk. Pour mix into a 1-pint glass jar and label as "Low Calorie Salad Dressing Mix".

Store in a cool, dry place and use within 6 months.

To make Low Calorie Salad Dressing, combine one sixth of mix (about 1-1/2 Tbsp.), 3/4 cup tomato juice and 2 Tbsp. fresh lemon juice in a glass jar with a screw top lid and shake well to blend. Chill before serving. Store any remaining dressing in the refrigerator.

Mexican Fiesta Dip Mix

1/2 cup dried parsley
1/3 cup minced onion
1/4 cup dried chives
1/3 cup chili powder
1/4 cup ground cumin
1/4 cup salt

In a large bowl, combine the spices and store in an airtight container. Attach this to the Jar

Mexican Fiesta Dip
3 Tbsp. Mexican Fiesta Dip Mix
1 cup mayonnaise or low-fat mayonnaise
1 cup sour cream or low-fat yogurt
In a medium mixing bowl combine the Dip Mix with the mayonnaise and sour cream. Whisk the mixture until smooth. Refrigerate for 2 to 4 hours. Serve with tortilla chips or fresh vegetables.

Makes 2 cups.

Onion Cheese Dip Mix

1 Tbsp. instant minced onion
1 Tbsp. grated Parmesan cheese
1 1/2 tsps. instant beef bouillon granules
1/4 tsp. garlic salt

To Use: Onion Cheese Dip 1 cup sour cream 1 pkg, onion cheese dip mix (recipe above)

Blend Well, chill for an hour prior to serving.

Onion Dip Mix or Onion Soup Mix

3 onion bouillon cubes, crushed
1 beef bouillon cube, crushed
2 tsp. cornstarch
1/3 cup instant onion flakes
2 dashes pepper

Put all ingredients in a small sandwich bag. Seal well and store in cool, dry place.

Label bag as follows:

Onion Soup: Empty package into a pot and gradually stir in 4 cups cold water and 1 Tbsp. butter. Bring to boil, reduce heat and cover. Simmer 20 minutes. Ladle soup into ovenproof bowls, sprinkle with croutons or toasted bread. Then add one slice provolone cheese. Briefly put bowls under a broiler to melt cheese. Serve. Makes 4 1-cup servings.

Onion Dip: Mix one package onion soup mix with 2 cups sour cream. Chill before serving.

Fill a large mason jar with any type of snacks for dipping (small snack crackers, pretzels, breadsticks, etc.). Attach package of dip mix to jar and decorate for gift-giving.

Ranch Dip and Dressing Mix
This versatile mix can be used to make a dressing for salads, a dip for fresh veggies, or topping for baked potatoes.

1 1/2 Tbsp. dried parsley
1/2 Tbsp. dried chives
1/4 Tbsp. dried tarragon
1/2 Tbsp. lemon pepper
1 Tbsp. salt
1/4 Tbsp. oregano
1/2 Tbsp. garlic powder

In a medium bowl, combine all the ingredients. Store in a small airtight sandwich bag.

Label the bag as follows:

Ranch Dressing
Makes 1 cup
1/2 cup mayonnaise
1/2 cup buttermilk
1 Tbsp. Ranch Pressing & Dip Mix
In a large bowl whisk together the mayonnaise, buttermilk and dressing & dip mix. Refrigerate for one hour before serving.

Ranch Dip
Makes 2 cups
2 Tbsp. Ranch Dressing & Dip Mix
1 cup mayonnaise or low-fat mayo
1 cup sour cream or low-fat yogurt
Combine the Ranch Dressing and Dip Mix with mayonnaise and sour cream.
Refrigerate for 2 hours before serving with raw vegetables, or as a topping for baked potatoes.

Fill a large mason jar with any type of snacks for dipping (small snack crackers, pretzels, breadsticks, etc.). Attach package of dip mix to jar and decorate for gift-giving.

Sesame Cheese Dip Mix

1 T grated Parmesan cheese
2 t toasted sesame seeds
1/2 t salt
1/2 t celery seed
1 dash pepper
1/8 t garlic powder

Measure all ingredients into a (sm.) ziploc bag, shake well to blend seasonings.

To Use: Combine 1 c. sour cream & 2 T. mix Chill at least 1 hour before serving.

Six-Pack of Poppy Seed Dressing

6 washed and dried 6 ounce Perrier bottles
6 clean corks
3 (12-inch) pieces green curling ribbon
3 x 5-inch unruled index card
Green felt-tip marker
Hole punch
6-pack carton from Perrier
Poppy Seed Dressing (recipe below)

Use funnel to fill bottles with Poppy Seed Dressing, allowing room at top for corks. Push corks firmly into bottles. Place bottles in carton. Hold 3 strands ribbon together and tie through carton handle in know. Fold card in half with crease at top. On front of card write in green marker:

From (your name)

Inside card write:

"To Add a Splash of Sparkle on Your Favorite Fruit Salad"

Punch hole in corner of card. Thread ribbon through hole and knot with another ribbon streamer. Curl all ribbon streamers with scissors.

Poppy Seed Dressing

1 cup seedless raspberry preserves
1/3 cup honey
1 cup red wine or raspberry vinegar
1/2 cup lemon juice
1 1/2 cups vegetable oil
1 tablespoon poppy seeds
1 teaspoon salt

Combine ingredients in a blender jar. Blend about 40 seconds, or until dressing has creamy pink appearance. Pour the dressing into clean, empty Perrier bottles, cork them and then re-insert bottles into the six-pack case.

Vegetable Dip Mix

2 Tablespoons dried parsley flakes
1 Tablespoon plus 1 teaspoon dried minced onion
1 teaspoon garlic powder
1/2 teaspoon dried dill or dried basil (optional)
1/2 teaspoon salt
1/8 teaspoon black pepper

Store ingredients in an airtight jar or plastic bag. (If you'd like, you can grind them first in a blender or spice grinder.)

Attach these instructions:

To prepare, blend Vegetable Dip Mix with 10.5 ounces chilled soft silken tofu and 1 to 2 Table-spoons vinegar or lemon juice.

Weight Watcher Ranch Dressing Mix

6 tablespoons Cremora (powdered coffee creamer)
4 tablespoons lemonade powder
1 tablespoons onion salt
1 tablespoon onion powder
1 tablespoon seasoned salt
1 tablespoon dry minced parsley
1/2 teaspoon garlic salt
1/2 teaspoon dry dill weed
1 teaspoon beef bouillon powder
1 teaspoon cornstarch

Stir together until thoroughly blended. Store at room temperature for up to 1 year.

To make dressing:

1/2 cup lite mayonnaise
2 tablespoons mix
1/4 cup skim milk
1 teaspoon lemon juice

Mix; let stand 30 minutes.

Makes 1 cup.