Recipes — Dips
Spinach and Artichoke Dip Recipe
Ingredients: 1 can (14 oz) artichoke hearts, drained, finely chopped 1 pkg (10 oz) frozen chopped spinach ¾ cup; 100% grated parmesan cheese ¾ cup light mayonnaise ½ cup 2% milk shredded reduced fat mozzarella cheese ⅛ tsp Bickford Garlic Flavor (Add ⅛ tsp Bickford Basil or Rosemary Flavor if desired) Directions: Preheat oven to 350° F. Mix all ingredients until well blended. Spoon into 9-inch pie plate or small shallow baking dish. Bake 20 minutes or until heated through. Serve with reduced fat crackers or assorted cut-up vegetables
White Bean Dip with Pita Crisps Recipe
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.