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

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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. 

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