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Little Bottles of Natural Goodness 

Chipotle Hummus

Posted on June 29, 2017 by Bickford Flavors

Add a little (or a lot) of "bite" to your bite with this twist on traditional hummus, featuring Bickford Chipotle flavor.

Ingredients

  • 2 cups cooked and drained chickpeas (or one 15 oz. can, drained)
  • 3 TBSP extra virgin olive oil
  • 1 tsp Bickford Chipotle flavor (to taste)
  • 3-5 TBSP tahini (sesame paste)
  • 1 ½ TBSP lemon juice
  • 1 clove garlic, chopped
  • 1 tsp salt
  • Optional garnish (suggested options: fresh sprigs of parsley, swirl of adobo sauce, sprinkled paprika or chipotle powder, whole chickpeas, sesame or olive oil)

Instructions

  1. Drain and rinse chickpeas.
  2. Add all ingredients (except garnish) to blender or food processor. Blend until smooth (one or two minutes), scraping sides as needed.
  3. Add additional Bickford Chipotle flavor, garlic, tahini, or salt to your taste. If hummus seems to stiff, add a little more lemon juice and/or olive oil and blend.
  4. Transfer to serving bowl and add garnish, if desired. Serve with pita chips, pita wedges, fresh veggies, or tortilla chips.

 

 

 

Photo by Amanthi ganapathi - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=40671970

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Reuben Cheese Ball

Posted on February 20, 2017 by Bickford Flavors

Perfect for any gathering or celebration, this dip has all the tang and flavor you love about a corned beef Reuben sandwich - rolled up in to a (cheese)ball!



Ingredients:

  • 8 ounces cream cheese, at room temperature
  • 4 ounces (about 1 cup) corned beef, chopped
  • 4 ounces (about 1 cup) Swiss cheese, shredded
  • 1/2 cup sauerkraut, well-drained
  • 1/4 cup mayonnaise
  • 1/4 cup ketchup
  • 1 tsp hot sauce (optional)
  • 1/2 tsp smoked paprika
  • 1 tbsp pickle relish
  • 1/4 tsp Bickford Garlic flavor
  • 1 cup chopped pecans
  • crackers or rye crostini, for serving

Instructions:
  1. Spread chopped pecans on a 10" piece of plastic wrap. Set aside.
  2. Using electric mixer, combine all ingredients except pecans and crackers.
  3. Scrape sides and scoop mixture into one big ball and place onto the plastic wrap.
  4. Roll the cheeseball in the pecans to coat. Wrap with plastic wrap.
  5. Refrigerate for at least 1 hour or until firm.
  6. Serve with crackers or rye crostini.

 

 

Photo from Brandon Dalton on Flickr: https://www.flickr.com/photos/bnimble/2142380211

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Mini Egg Rolls with Dipping Sauce Recipe

Posted on February 25, 2014 by Bickford Flavors

Ingredients:

 

  • 2 pkg egg rolls 
  • FOR DIPPING SAUCE:
  • 1¼ cups medium salsa
  • ¾ cup pineapple juice
  • 1 tsp Bickford Pineapple Flavor
  • ¼ cup lime juice, fresh-squeezed
  • ¼ cup honey
  • ½ cup crushed pineapple

 

Directions:

 


Prepare egg rolls according to package instructions. Combine all sauce ingredients in a bowl and mix thoroughly.

 

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Almond Champagne Fondue Recipe

Posted on February 19, 2014 by Bickford Flavors

Ingredients:

 

  • 8 ounces Gruyere cheese
  • 4 ounces Swiss cheese
  • 1 tbsp cornstarch
  • 5 ounces Brie cheese
  • 1 cup white wine
  • 3 tbsp Bickford Champagne Flavor
  • ½ tsp Bickford Almond Flavor
  • Dash grated nutmeg
  • (For dipping: prepare apple slices, cubes of French bread)

 

Directions:

 

Shred Gruyere and Swiss cheeses using a hand grater (be sure to use natural, aged cheeses, not pasteurized processed forms of either). Toss together in a medium mixing bowl with the cornstarch. Cut rind off Brie and cut the soft cheese into small cubes.  Heat white wine and Bickford Champagne Flavor in a heavy, three-quart saucepan. Bring just to a simmer over medium heat; do not boil. Reduce heat and gradually add shredded cheeses, then Brie cubes, stirring constantly in a zigzag motion, until cheese is melted. Add Bickford Almond Flavor and grated nutmeg. Continue stirring and simmer until the fondue is smooth, thickened and velvety, about 5 to 8 minutes. Do not boil or try to hurry this process.


Serve in a fondue pot and keep warm over a canned heat burner or candle. Use apple slices and French bread for dipping.

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White Bean Dip with Pita Crisps Recipe

Posted on February 05, 2014 by Bickford Flavors

Ingredients:

  • 2 tbs. Bickford’s Lemon Flavor 
  • 1 tsp. Bickford’s Basil Flavor 
  • ¼ tsp. lemon pepper 
  • ¼ tsp. freshly ground sea salt, to taste 
  • 2 cans (15 oz each) cannelloni beans or great northern beans, drained and rinsed 
Directions:
Combine all ingredients in food processor and process until smooth. Spoon into bowl; cover and chill for several hours or overnight to blend flavors.  Serve with pita crisps or tortilla chips. 

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