Smoky Onion Dip & Spread Mix, Case of 24 Packets
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Wholesale Case Info: One case consists of 24 packets of dip mix. Packets are heat sealed. Pricing is set up so that the more you buy at once, the lower your price. Quantities of 2 or more may be boxed together. There are 2 variables you must select:
- Chose your Packets:
- Black Packets: Made of 3 mil thick, glossy, black, metallized PET and measure 4.5" wide X 6.5" tall.
- Clear Packets: Made of 4 mil thick, clear PET and measure 4.25" wide X 6" tall. They feature a hang hold for display and tear notches for easy opening.
- Unlabeled Packets allow you to add your own labeling with your name and logo. We will include a standard label so that you have all the info you need to make your own.
- Labeled Packets will have our standard Firehouse Flavors label affixed to each packet.
- Private Labeling is in the works and coming soon.
Net Weight: Approx.
0.88 oz. (25g) per packet X 24 packets
Yield: Approx. 2 cups of dip per packet X 24 packets
Features: All natural ingredients. No added MSG. Gluten Free. Vegan/Vegetarian. Made from scratch, in small batches, from our own original recipe in Ohio.
To Make a Creamy Dip, Stir 1 pkt. Mix with: 1 cup Mayonnaise + 1 cup Sour Cream
To Make a Low-Fat Dip, Stir 1 pkt. Mix with: 2 cups Plain Non-Fat Yogurt or Lite Sour Cream
To Make a Spread, Stir 1 pkt. Mix with: 8 oz. Cream Cheese & 3 Tbls. Milk
Serve with: Potato Chips, Pretzels, Bread Cubes, Vegetable Sticks
Heat Level: 1 out of 10 (Mild)
Shelf Life: 3+ Years. Store for 5+ years out of sunlight, below 70 degrees Fahrenheit, in an airtight container
Abbreviated Ingredients: onion, garlic salt, hickory smoke powder, spices. Packaged in a facility that packages wheat, milk, soy, egg, peanuts, and tree nuts.
Mix it Up! To Make Smoky Bacon & Onion Dip: 1 pkt. Smoky Onion Dip Mix + 1 pkt. Oink 'N Onion Dip Mix + 2 cups Mayonnaise + 2 cups Sour Cream
Mix it Up! To Make Smoky Cheddar & Onion Dip: 1 pkt. Smoky Onion Dip Mix + 1 pkt. Cheddar Cheese Powder + (2) 8 oz. Blocks Cream Cheese + 1/2 cup Milk
Mix it Up! To Make Smoky Chipotle Dip: 1 pkt. Smoky Onion Dip Mix + 1 pkt. Southwest Chipotle Dip Mix + 4 cups Sour Cream
Mix it Up! To Make Smoky Ghost Pepper & Onion Dip: 1 pkt. Smoky Onion Dip Mix 1 pkt. Jolokia Dip Mix + 4 cups Sour Cream
Recipe: Smokehouse Beef Kebabs
Simple, savory grilled beef with a hint of hickory smoke and onion.
1 pkt. (3 Tbls.)
Onion Dip Mix, unprepared
1/2 cup warm water
2 Tbls. vegetable oil or olive oil
1 lb. boneless beef sirloin cut into 1 inch cubes
1 large Vidalia onion, cut into 1-inch pieces
~ Stir together Smoky Onion Dip Mix, water, and oil in a large shallow dish. Add beef and toss to coat. Cover and refrigerate for 2 hours.
~ Remove beef from marinade. Thread beef and onion pieces onto skewers alternately.
~ Grill skewers on a lightly oiled grill rack over medium-hot coals. Grill uncovered to desired doneness, turning and brushing often with marinade.
Recipe: Smoky Onion Burgers
Juicy burgers packed with onions and hickory smoke flavor, topped with a creamy sauce.
1 cup mayonnaise
1 pkt. (3 Tbls.) Smoky Onion Dip Mix, unprepared, divided
3 Tbls. water
1 pound ground beef
4 hamburger buns
~ Stir together mayonnaise with 1 1/2 Tbls. Smoky Onion Dip Mix. Refrigerate until needed.
~ In a medium, microwave-safe bowl, stir together remaining (1 1/2 Tbls.) Smoky Onion Dip Mix with water. Microwave on 100% powder for 20 seconds. Knead in ground beef. Form mixture into 4 equal-sized patties.
~ Grill patties over medium heat until cooked as desired.
~ Spread desired amount of Smoky Onion Dip over each of the bottom buns. Top each with a burger and remaining bun.
Recipe: Smoky Beef & Onion Roll-Ups
Roast beef, cheddar cheese, and smoky onion rolled up in a little bite of heaven.
1 pkt. (3 Tbls.) Smoky Onion Dip Mix, prepared as directed for spread
(6 - 8) 12" flour tortillas
1/2 pound thin-sliced deli roast beef
1/2 pound thin-sliced sharp cheddar cheese
~ With a butter knife or spatula, spread Smoky Onion Spread over a tortilla to about 1/8" thick.
~ Arrange roast beef and cheddar cheese slices in a single layer over the tortilla.
~ Roll up tortilla tightly and set aside.
~ Repeat with remaining ingredients until you run out of meat and cheese.
~ Using a sharp knife, slice rolls into 1" sections. Wipe the knife blade with a damp kitchen towel or paper towel every few slices.
~ Arrange rolls close together on a platter, stacking in a pyramid shape if necessary.
~ Refrigerate until ready to serve.
Note: Tortillas are more pliable when brought to room temperature first.