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: 1 Lb. / 16 oz. / 454 grams
Yield: 1 pound makes approx. 9.4 packets of mix/recipes of dip
To make a Dip, beat 1/3 cup mix with: 8 oz. Cream Cheese & 1/3 cup Milk
To make a Spread, beat 1/3 cup mix with: 8 oz. Cream Cheese & 2 Tbls. Milk
To make a Low-Fat Dip, stir 1/3 cup 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.