Description: Cheddar cheese dip with sour cream and
onion, "bacon", dill, and subtle spices. Makes a fantastic potato chip dip and a
great baked potato topper!
Features:
Gluten Free.
Vegetarian.
Made from scratch, in small batches, from our own original recipe in
Ohio.
Net Weight: Approx.
1.7 oz. (48g)
Yield: Approx. 1.5 cups of prepared dip
To make a Dip, beat mix with: 8 oz. Cream Cheese & 1/3 cup Milk
To make a Spread, beat mix with: 8 oz. Cream Cheese &
2 Tbls. Milk
To make a Low-Fat Dip, stir mix with:
1 1/3 cups Plain Non-Fat Yogurt or Lite Sour Cream
Serve with: Potato Chips,
Pretzels,
Crackers,
Bread Cubes
Heat Level: 2 out of 10 (Mild)
Shelf Life: 2+
Years.
Store for 3+ years out of sunlight, below 70 degrees
Fahrenheit, in an airtight container
Abbreviated Ingredients:
sour cream & onion powder,
orange cheddar cheese powder,
imitation bacon bits,
seasoned salt,
herbs. Contains milk and soy. Packaged in a
facility that handles wheat, milk, soy, egg, peanuts, and tree nuts. May contain bioengineered ingredient(s).
Alternate Names: Sour Cream, Cheddar 'N Bacon Dip & Spread Mix; The Works
Dip & Spread Mix; Loaded Potato Dip & Spread Mix; Baked Potato Dip & Spread Mix
Recipe: Loaded Mac 'n Cheese
Take your mac to the next level!
8 oz. box elbow macaroni
1 pkt.
Loaded Baked Potato Dip Mix, prepared as
directed for spread
~ In a 2-quart pot, boil macaroni in salted water as directed on the package.
~ Drain water from pan and return to low heat.
~ Stir prepared Loaded Baked Potato Spread into macaroni until all of the pasta
is coated. Add a splash of milk if the mixture is too thick/dry.
