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Butters, Plate Decor, Salsa's, Vinaigrettes, and Deserts
Butters: The uses of flavor oils are convenient and possibilities endless. Adding one tablespoon per pound of flavor oil in the butter area you can make the famous Strawberry butter, or turn to very gourmet tastes such as Apricot, Blueberry, Cranberry, Mango, Peach, Triple Sec (Orange), or even pumpkin depending on your region. For example Blueberry Butter would go over wild in Maine.
Plate Decor: Many Chef's use clear plastic ketchup type bottles to decorate plates. A little food color and flavor oil can go a long way with a great base. Common selections for dual decor include kiwi (green), mango (orange), Mandarin (Yellow) and/or Guava, (Red). Other flavor combinations can be created, you be the chef!
Salsa's: Nothing is more unique than a salsa hit with a top note unique to a region. Such as cranberry in New England or Mango in the tropics. We recommend Apricot, Blueberry, Brandy, Cranberry, Lime, Mango, Peach, or Pineapple to separate your salsa from the rest.
Vinaigrettes: Our absolute favorite on salads. 1 Cup of vinegar, 1 teaspoon of salt, 1/2 teaspoon of black pepper and 1 or 2 teaspoons of flavor oil. Always shake before using and you have a knock out of a dressing. Our preferred combinations of flavor oils include:
Raspberry and Pistachio, Blueberry and Walnut, Mango and Macadamia Nut, Apricot and Walnut, Cranberry and Hazelnut, Mandarin and a touch of Peppermint, Pineapple and Macadamia Nut and believe it or not Rose Flavor oil! A Rose vinaigrettes is great with a salad that includes a few clean rose petals.
Coffee's, Deserts, and Ice Cream
You can invent some incredible deserts with our flavor oils to include green tea flavored ice cream and even rose flavored. Coconut ice cream is our favorite. Just about any flavor oil we offer can be whipped into creams, latte portions of coffee and always chocolate! We make Key Lime chocolate truffles with our lime flavor oil. Raspberry is our second preferred truffle, and mandarin orange third. But let your imagination be our guide! For example, if we were in New England, we would be selling blueberry and cranberry truffles for the exquisite taste and novelty. Our flavors can also be mixed into sugar glazes and poured over cakes.
Easy Shrimp and Pecan Cheese Ball Makes 2 small balls or 1 large ball
Making a REAL cheese ball is easy and much more affordable than buying them already made at the grocery store. You can also add a little port wine to this recipe and/or a can of drained shrimp.
2 packages of cream cheese, 8 ounces each
1 Package of Mabel's Shrimper's Delight Dip Mix
1/2 Cup of Pecan pieces, slightly toasted in butter
Break up cream cheese into chunks and carefully warm in the microwave until it is soft enough to stir the dip mix in well. After the dip mixing is fully incorporated into the cream cheese, allow to chill in the refrigerator for several hours. After cheese has completely chilled, remove from refrigerator and form one big ball or two small balls. Roll the balls into the toasted pecans and allow to chill a few more hours in the refrigerator. Serve with crackers and sliced fruit.
New England Clam Chowder Makes 4 four ounce servings
1 can of Campbell's Potato Soup
8 Ounces of Cream or Half and Half
1 Package of Mabel's Clam Dipper Dip Mix
1 Tablespoon of Butter
1 Can of Clams, drained (optional)
Thoroughly mix all ingredients and simmer in a 2 quart saucepan for 30 minutes.
1 1/2 Cups of Water
3/4 Cup of Rice
8 Ounces of Ground Beef
1 Package of Mabel White's One Hot Cajun Mama Dip Mix
Smoked Crab Seasoned Rice Makes over 8 four ounce servings
1 1/2 Cups of Water
3/4 Cups of Jasmine Rice
1 Package of Mabel White's Smoked Crab Dip Mix
1 Tablespoon of Butter
Bring water to a boil and all of the remaining ingredients. Allow to boil a few minutes and then reduce to simmer with a lid. Stir occasionally until tender.
Spicy Bacon Hash Brown Casserole Makes 10 four ounce servings
This is a real crowd pleaser and an offshoot of the famous Cracker Barrel dish.
1 Pound of shredded potatoes
1 Cup of shredded Monterey or Colby Jack Cheese
1 Eight ounce can of can of cream of chicken soup
1 Cup of sour cream
1 Package of Mabel's Bacon and Horseradish Dip Mix
Mix all ingredients well and spread into a well greased casserole dish. Bake at 250 degrees for one hour.
Select from one of seven classic delicious mixes or three of our famous specialty dip mixes:
Avocado and Bacon, Bacon and Horseradish, Clam Digger, Cheese Cake Dip, Classic Dill Dip Mix, Garlic and Chive, Green Chile, or our specialties, Lobster Dip Mix, One Hot Cajun Mama, Oyster Dip Mix, Shrimper's Delight, Port Wine and Cheddar, Smoked Crab Dip and/or Spanish Coffee Mix. Our most famous dip, we call "SMB" is Spinach, Shitake Mushroom and Bacon Dip Mix.
Making Gourmet Coffee Beans and Saving Money
Flavoring Candy, Vinegars and Chocolate
Most candy, chocolate and flavored vinegars require an oil based flavor. We like to add a touch of lime flavor oil to chocolate for a true taste sensation, we call "Key Lime" as well as Blueberry or Raspberry flavor oil to our vinaigrettes. Beyond flavoring coffee, candy or dressings, the possibilities are truly endless!
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