Description: Sweet red tomato blended with
creamy Romano cheese, garlic, basil and other spices in a creamy Italian dip.
Also makes a delicious dressing which is great over salad greens or pasta.
Spread it onto French bread and toast for a quick cheesy pizza bread. Whip it
into mashed potatoes for an Italian flair.
Features: No added MSG. Gluten Free. Vegetarian. Made from scratch, in
small batches, from our own original recipe in Ohio.
Net Weight: Approx.
1.33 oz. (38g)
Yield: Approx. 2 cups of prepared dip
To make a Dip, stir mix with: 2
cups Sour Cream
To make a Creamier Dip, stir mix
with: 1 cup Sour Cream & 1 cup Real Mayonnaise
To make a Low-Fat Dip, stir mix with: 2 cups Plain Non-Fat Yogurt or Lite Sour Cream
To make a Spread, beat mix with: 8 oz. Cream Cheese &
2 Tbls. Milk
To make a Salad Dressing, whisk mix with: 1 1/4 cups Milk
or Buttermilk & 3/4 cup Real Mayonnaise
Serve with: Potato chips, veggie sticks, bread
cubes, and pretzels. Also tastes great as a pasta salad dressing, spread onto
Italian bread and toasted, and mixed into mashed potatoes.
Heat Level: 2 out of 10 (Mild)
Shelf Life: 2+
Store for 3+ years out of sunlight, below 70 degrees
Fahrenheit, in an airtight container
garlic pepper seasoning,
herbs, < 1% silicon dioxide. Contains milk. Packaged in a
facility that handles wheat, milk, soy, egg, peanuts, and tree nuts.
Alternate Names: Italian Romano Cheese Dip Mix, Margarita Pizza Dip Mix,
Sweet Basil Romano Dip Mix, Cheesy Tomato Basil Dip Mix
Mix it Up! To Make Romano Crab
Roma Romano Dip Mix +
New England Crab Dip Mix
+ 16 oz. Cream Cheese + 1/2 cup Milk + 6 oz. can crabmeat
Mix it Up! To Make Red Pepper Pizza Dip: 1 pkt.
Roma Romano Dip Mix + 1 pkt.
Roasted Garlic, Onion & Pepper Dip Mix + 2 cups mayonnaise + 2 cups sour
Recipe: Creamy Italian Pasta Salad
Simplicity at its best! Take this along to a barbecue or carry-in and I
guarantee it'll be the first to go!
8 oz. box rotini (spiral) pasta
1 cup frozen green peas
Roma Romano Dip Mix, prepared as directed on
package for Creamier Dip
4 oz. can sliced black (ripe) olives, drained
~ Boil pasta as directed on box.
~ Drain pasta in a colander; add frozen peas to colander; rinse with cold water
until pasta has cooled and peas have defrosted; drain thoroughly; transfer to a
~ Stir prepared Roma Romano Dip and olives into pasta and peas.
~ Chill until ready to serve.
Recipe: Romano Crusted Roast Garlic Potatoes
Quick and easy side dish boasts an Italian flair. Compliments roast pork
loin and Italian sausage.
6 small or 3 large potatoes - scrubbed clean, cut in 1"-2" cubes
2 Tbls. olive oil or vegetable oil
Roma Romano Dip Mix, unprepared
~ Place cubed potatoes in a zip-top plastic bag.
~ Drizzle oil over potatoes, seal bag, and shake to coat.
~ Open bag, sprinkle in Roma Romano Dip Mix, seal bag, shake to coat.
~ Spread coated potatoes evenly onto a cookie sheet.
~ Bake in a 425 degree oven for 20-30 minutes, until potatoes are tender.