Pam's Pantry Dip Mixes - Home of the Best Darned Dips in the Country
Gourmet Dip Mixes, Dressings, and Spreads
The Best Darn Dips in the Country! . . . From Our Pantry to Yours! . . .
vegetable dips | cheese spreads | salsa dips | cheesecake mixes

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Vegetarian
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Vegan Recipes

Recipes to enjoy!


If you've come up with a unique way to use one of our Gourmet Dips, Dressings, or Spreads and you would like to share it, drop us an email. If we post your recipe, we will send you 3 free dip mixes of your choice!



Appetizers & Snacks
Salads
Side Dishes
Main Dishes
Desserts
Drinks


Appetizers & Snacks
Baked Pizza Pizzazz Souffle`
Ham & Garlic Cheeseball
Kaden's Krabby Kaps
Kaden's Krabilicious Bake
Khory's Kickin' Bean Dip
Spinach & Artichoke Bake
Ranch Dip
Guacamole
BLT Dip
NEW Mini Pizza Pies
NEW Dilli-Licious Deviled Eggs


Salads
Bacon & Tomato Pasta Salad
Great Garlic Pasta Salad
Kerry's Kreamy Kucumber Pasta Salad   (Watch Video)
Tom's Tropical Treat Fruit Salad


Side Dishes
Cheesy Garlic Bread
Grilled Cheesy Ranch Potatoes
Gudrun's Great Glaze Bar-B-Que & Dipping Sauce
Ranch Mashed Potatoes


Main Dishes
Grilled Dilled Salmon
Gudrun's Great Glaze Meatloaf
Mellie's Mexican Chili
Mexicali Meatloaf
Right on Ranch Chicken Breasts
Twister Wet Burritos
Shrimp Scampi
Spicy Texas Enchilada's
Sweet & Sour Crockpot Chicken with Rice


Desserts
Chocolate Peanut Butter Pie
Death by Chocolate
Fruit Cheesecake with Yummy Walnut Crust
Glazed Fruit Pizza
Lemon Cream Pie
Fruit Flavored Whip Topping
NEW Candy Corn Parfait

Drinks
Frozen Fruit Smoothies
Kahlua & Kreme Freezee
Tom's Tropical Daiquiri's




BAKED PIZZA PIZZAZZ SOUFFLE

 1 pack Ed’s Pizza Pizzazz                        
12 oz Cream Cheese                                                              
4 oz Tomato Sauce
Your Favorite Pizza Toppings
2 cups shredded Mozzarella Cheese

Preheat oven to 350 degrees. Mix packet of Ed’s Pizza Pizzazz with cream cheese and tomato sauce and place in a round pie plate. Add your favorite pizza toppings and Bake for 10 minutes. Sprinkle shredded mozzarella on top and bake an additional 5 minutes until cheese is melted. Serve warm with chips for scooping.
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HAM & GARLIC CHEESEBALL  Ham and Garlic Cheeseball
 
1 pack
Collin’s Garlic Clove                     
12 oz Cream Cheese
Half lb Shaved Ham                                   

Soften cream cheese in microwave for 1 full minute on high. Add packet of Collin’s Garlic Clove. Using a grater, grate the half lb of shaved ham and add to mixture. Refrigerate until mixture sets up. Can be served either from a bowl or can be formed to a cheeseball.
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KADEN’S KRABBY KAPS   Krab Kaps
 
1 pack
Kaden’s Krabilicious                    
4 oz Sour Cream
8 oz Cream Cheese                                               
Large Mushroom Caps of your choice
8 oz Imitation Crab
Shredded Cheese of your choice

Mix packet of Kaden’s Krabilious with sour cream, cream cheese and imitation crab, clean and stuff mushroom caps with mixture. Place on a baking sheet and sprinkle with cheese. Bake at 400 degrees until caps are tender and cheese is melted.
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MELLIE’S MEXICAN CHILI
 
1-1/2 lbs. Hamburger                             
2 cans Tomato Soup
2 cans water (use soup can)
1 can Kidney Beans*
2 packs
Mellie’s Mexi Mix

Brown hamburger in a large pan or dutch oven and drain grease. Return meat to pan and add in tomato soup, water, beans and Mellie’s Mexi Mix packets. Stir and heat to desired temperature. Serve.

*NOTE: Can also use Refried Beans in place of Kidney Beans!
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TOM’S TROPICAL TREAT FRUIT SALAD
From: Kathy W., Cadillac, MI


1 pack
Tom’s Tropical Treat                   
1 8 oz Cream Cheese                                                       
1 8 oz Cool WhipToms Tropical Fruit Salad
2 cups Grapes
1 Qt Strawberries
1 Pint Blueberries
1 Red Delicious Apple

Mix packet of Tom’s Tropical Treat with Cream Cheese and Cool whip and refrigerate for 15 minutes. Wash and dry fruit. Slice strawberries and dice apple. Fold Grapes, strawberries, blueberries and apple into fruit dip and refrigerate for half hour before serving.

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RIGHT ON RANCH CHICKEN

From: Wendy S, Cadillac, MI

1 Package Right on Ranch Dressing Mix
Chicken (breasts or pieces, with or without skin)      Grilled Ranch Chicken Breast             
Olive Oil                                                 

Rinse chicken well and pat dry. Empty contents of Right on Ranch packet into quart or gallon size zip lock bag. Dip chicken into Olive Oil and place in bag. Shake until chicken is covered with seasoning. Grill or bake until chicken is done. Mix will coat 1-3 lbs of chicken pieces.

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GRILLED CHEESY RANCH POTATOES Grilled Cheesy Ranch Potatoes

From: Wendy S, Cadillac, MI

1 Package Right on Ranch Dressing Mix
Olive Oil
Red Potatoes (up to 5 lbs.) 
Butter
8 oz shredded Colby and Monterey Jack                                              
 
Rinse and slice red potatoes. Empty contents of Right on Ranch packet into gallon size zip lock bag. Coat potatoes with Olive Oil and place in bag. Shake until potatoes are covered with seasoning. Place potatoes in tin foil with a bit of butter, close foil and grill approx 20-30 minutes per side until potatoes are soft. Use several foil packs to cook potatoes evenly. When done, open and sprinkle with Colby and Monterey Jack cheese. Close pack and let cheese melt. Do not put back on grill.

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Gudrun’s Great Glaze Meatloaf

1 Package Pam’s Pantry
Gudrun’s Great Glaze   Gudruns BBQ Meatloaf
1-1/2 cups Ketchup
3 lbs Hamburger (raw)

Combine the Gudrun’s Great Glaze packet with the 1-1/2 cups Ketchup, mix approx. half of the glaze mixture directly into the 3 lbs raw burger. Be sure to mix well. Place in loaf pan and bake at 350 degrees until center is well cooked. The remaining glaze mix can either be saved for future use, or, you can drizzle a portion of it on top of the meatloaf and place back in the oven an additional 10 minutes. Slice and Serve.

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Gudrun's Great Glaze Bar-B-Que & Dipping Sauce
 
Mix
Gudrun's Great Glaze package with 1-1/2 cups Ketchup.  Gudruns Glaze
Dipping Sauce - Microwave on high for approx. 5 min.
Glaze - coat meat and bake or grill. If using in crock pot, place
meat in crock and pour sauce over meat.
 
Makes a great glaze for grilling or baking chicken, beef or pork. Awesome in the crock pot over chicken, beef or pork. Makes out of this world sauce for lil' smokies. Can be used as a dipping sauce for chicken fingers, ribs, onion rings, french fries, cheese sticks, shrimp . . .the possibilities are endless! Refrigerate unused portion. Makes 2 cups

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Peanut Butter Chocolate Cream Pie
 
1 Pam's Pantry
Chocolate Cream Pie mix
1 cup favorite peanut butter (smooth is best!)
1/2 cup powdered sugar
1 8 oz cream cheese
1 8 oz cool whip
1 Ready to Bake pie crust
 
Follow package directions for baking pie crust. Soften cream cheese in microwave for 1 minute on high. Stir in Pam's Pantry Chocolate Cream Pie Mix, and stir in container of  cool whip. Combine peanut butter and powdered sugar. Pat the peanut butter/sugar mixture into bottom of baked pie crust, spoon the Chocolate Cream Pie Mix into pie shell, refrigerate, slice and serve.

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Grilled Dilled Salmon

 

1 package Pam's Pantry Definitely Dill dip mix
Salmon, raw (up to 3 lbs)
1 cup mayonnaise  Grilled Dilled Salmon
1 cup sour cream
Heavy Duty Tin Foil
 
Mix the Pam's Pantry Definitely Dill pack with 1 cup mayo and 1 cup sour cream. Place raw salmon on heavy duty tin foil, smother salmon
with dip mixture, coating all sides of the fish. Close foil and place on grill. Turn fish pack occasionally, and check for doneness by opening a small portion of the foil. When fish has completely cooked, remove from grill, pen foil and serve.

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LEMON CREAM PIE
 
1 pkg Pam's Pantry Lemon Drop*
1-  8 oz cream cheese
1-  8 oz cool whip
Graham Cracker pie shell
 
Soften cream cheese in microwave on high for 1 full minute. Mix in Lemon Drop pack. In larger bowl, combine mix with cool whip. Stir until
well blended and spoon into pie shell. Place in freezer for 1 hour, slice and serve. 

*Can use any flavor of our Signature Cheesecake / Fruit Dip Mixes

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LEMON CHEESECAKE with YUMMY WALNUT CRUST
 
2 packs Pam's Pantry Lemon Drop*
2 - 8 oz cream cheese
2 - 8 oz cool whip
11/2 cup flour
11/2 sticks oleo or butter (softened)
1 c chopped walnuts
1/4 c sugar
 
Soften cream cheese in microwave on high for 1 full minute. Mix in Lemon Drop pack. In larger bowl, combine mix with cool whip.  In
a separate bowl, combine the flour, chopped walnuts, sugar and butter. Mix well. Press into a 9x13 pan. Bake at 350 degrees for 15 minutes. Cool, spoon Lemon mix into pan and place in freezer. Slice and serve.

*Can use any flavor of our Signature Cheesecake / Fruit Dip Mixes

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MEXACALI MEATLOAF    Mellies Mexi Meatloaf
 
1 package of Pam's Pantry Mellie's Mexi Mix
3 lbs ground hamburger
 
Combine packet with hamburger, place mixture in loaf pan and bake at 350 degrees for 1 to 1-1/2 hour (until center is well cooked). Slice and serve.

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RANCH MASHED POTATOES
 
1 package of Pam's Pantry Right on Ranch
1 qt. mayo
1 qt. buttermilk
Raw potatoes, peeled and cut
 
Combine Right on Ranch pack with mayo and buttermilk. Let set overnight. Boil potatoes until soft. Drain water and pour Right on Ranch dressing (to taste) on potatoes. Beat with mixer. Add dressing until desired flavor is achieved. (Will only use a portion of the dressing that the Right on Ranch pack makes).

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KERRY'S KREAMY KUCUMBER PASTA SALAD

1 pack Kerry's Kreamy Kucumber
2 cups sour cream
2 T. cider vinegar
3 cups uncooked elbow macaroni
1/2 cup chopped green onion
1-1/2 cup chopped cherry (or grape) tomatoes
1-1/2 cup chopped cucumbers
1/8 t. salt

Mix packet of Kerry's Kreamy Kucumber with sour cream and set aside. Cook elbow macaroni until tender, drain well and let cool. Add
vinegar, salt and the Kerry's Kreamy Kucumber dressing to the noodles. Stir well. Add green onion, tomatoes and cucumbers. Mix well.
Refrigerate until well chilled and serve.

Click Here To Watch Video

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BACON & TOMATO PASTA SALAD

1 pack Bacon & Tomato
1 cup sour cream
1 cup mayo
2 cups uncooked elbow macaroni (shells or rotini)
1-1/2 cup chopped cherry (or grape) tomatoes
1-1/2 cup chopped cucumbers

 Mix packet of Bacon & Tomato with sour cream and mayo and set aside. Cook elbow macaroni until tender, drain well and let cool. Add
 Bacon and Tomato dip mix dressing to the noodles. Stir well. Add tomatoes and cucumbers. Refrigerate until well chilled and serve.

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CHEESY GARLIC BREAD

1 package Pam's Pantry Cheesy Garlic dip mix
1 Loaf French Bread (or bread of your choice)
1 stick butter

Soften butter in microwave and add packet of Pam’s Pantry Cheesy Garlic. Stir well. Slice bread, spread cheesy butter mixture onto bread. Place bread in oven and either bake or broil until bread is toasted. Be careful not to burn the cheese topping.

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GREAT GARLIC PASTA SALAD   Ham and Garlic Pasta Salad

1 pack Collin’s Garlic Clove
1 cup Sour Cream
1 cup Mayo
2 cups uncooked elbow macaroni (shells or rotini)
8-10 oz package of diced ham

Mix packet of Collin’s Garlic Clove with sour cream and mayo, set aside. Cook elbow macaroni until tender, drain well and let cool. Add
Collin’s Garlic Clove dressing mix to the noodles. Stir well. Refrigerate until well chilled and serve. Can add any favorite veggies, green pepper, grape tomatoes, onions, olives, the possibilities are endless!

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TWISTER WET BURRITOS
by Tianna F.
 
1-1/2 lbs Hamburger  
Twister Wet Burrito
1 Jar Brown Gravy
1 pkg Khory's Kickin Salsa
2 cups Shredded Cheese       
1 T Tasha Texas Twister dry mix
10 Med Size Flour Tortillas
1 15 oz can Tomato sauce
Diced Tomatoes
1 15 oz can Refried Beans
Shredded Lettuce
1 10 oz can Enchilada Sauce
Sour Cream

Prepare Khory’s salsa as directed and let set until veggies are hydrated. Brown Hamburger and add half of the Salsa Mix, 1 T of Tasha Texas Twister dry mix and refried beans. Spoon a good sized spoonful of mixture onto tortillas. Roll tortillas and place in 9x13 pan. Pour Enchilada Sauce and Brown Gravy over tortillas, sprinkle with cheese and place under broiler until cheese is melted & bubbly. Add desired tomatoes, lettuce & sour cream, serve and enjoy.
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KICKIN’ BEAN DIP
by Tianna F.
 
1 pack Khory’s Kickin’ Salsa                  
Khorys Bean Dip  
1 15 oz can Tomato Sauce
1 15 oz can Refried Beans                                     

Mix Khory’s Kickin’ Salsa packet with Tomato sauce and let set until dehydrated veggies are hydrated. Combine salsa with can of refried beans. Can be served either hot or cold. Try using fat free beans for a great fat free bean dip!
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DEATH BY CHOCOLATE

1 Pkg Pam’s Pantry
1 Box Brownie Mix
Chocolate Cream Pie Mix
8 oz Cream Cheese
2, 8 oz Cool Whips       
   
Prepare brownies per instructions on package in a 9x13 pan and let cool. Mix Pam’s Pantry Chocolate Cream Pie Mix per instructions on label and chill. Remove brownies from pan and break into small chunks. In a glass dish, layer approx half of the chunked brownies, frost with half of the Chocolate Cream Pie mix, spread with half of the Cool Whip. Set aside a few chunks of the brownies. Layer the remaining brownies, chocolate mix and cool whip. Finely crumble the set aside chunks of brownie and sprinkle on the top layer of cool whip. Chill and serve.
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GLAZED FRUIT PIZZA

Packaged Cookie Dough                                  Glaze:
1 pkg Tom’s Tropical Treat                            Half Cup Sugar   
1 8 oz Cream Cheese                                    1 Pinch Salt
1 8 oz Cool Whip                                           1 T Cornstarch
1 Qt Strawberries, sliced                               Half Cup Orange Juice
Pineapple Chucks, Drained                            2 T Lemon Juice
Kiwi, sliced                                                    Quarter Cup Water
Green Grapes, sliced                                     Half Tsp Orange Zest
Mandarin Oranges, drained

Preheat oven to 350 degrees.  Arrange cookie dough on greased 
Glazed Fruit Pizza pizza pan and press flat onto pan.  Bake for 10 minutes or until golden brown.  Allow to cool.

Mix Tom’s Tropical Treat according to directions on package and spread evenly on cooled cookie crust.

Starting with outside edge place fruit in order given, starting with strawberries on outside ending with mandarin oranges in the middle.

Glaze: in a saucepan, combine glaze ingredients. Cook and stir over medium heat. Bring to a boil and cook for 1-2 minutes, until thickened. Remove from heat. Allow to cool, but not set up.  Drizzle over cookie and fruit.  Chill for two hours.
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FROZEN FRUIT SMOOTHIES

1 Package Pam's Pantry Fruit Dip (any Flavor)       
2 cups crushed ice               
4 scoops Vanilla Ice Cream (can substitute vanilla yogurt)
Fresh fruit as desired

In a blender combine the above ingredients and blend until all ingredients are mixed well. Pour in cups and enjoy!
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KAHLUA & KREME FREEZEE

1 Package Pam's Pantry Chocolate Cream Pie Mix       
2 cups crushed ice               
4 scoops Vanilla Ice Cream
Kahlua (add desired amount)

In a blender combine the above ingredients and blend until all ingredients are mixed well. Pour in cups and enjoy!
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TOM'S TROPICAL DAIQUIRI'S

1 Package Pam's Pantry Tom's Tropical Treat       
2 cups crushed ice               
4 scoops Vanilla Ice Cream
1 cup Pineapple, chunked
4 oz. Parrot Bay Coconut Rum   
1 medium banana, chunked

In a blender combine the above ingredients and blend until all ingredients are mixed well. Pour in cups and enjoy!
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SHRIMP SCAMPI    Shrimp Scampi

1 pack Collin's Garlic Clove       
1 stick Butter               
Spaghetti or Fettichini Noodles (up to 1 lb)
1 lb Shrimp

Melt butter in a skillet on the stove, add the package of Collin's Garlic clove and cook until onion bits are toasted. Remove the tails from the shrimp and place shrimp in the skillet. Saute Shrimp until cooked well. In a separate pan, boil water and cook desired amount of noodles until tender.  Place a bed of noodles on a serving plate and spoon the sautéed shrimp and butter garlic sauce over noodles. Serve and enjoy!
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FRUIT FLAVORED WHIP TOPPING

1 Package Pam's Pantry Fruit Dip (any Flavor)       
Half pint Heavy Whipping Cream

In a bowl combine the above ingredients and using a mixer, beat until cream is stiff and peaks form. Makes a great topping for desserts, cake, waffles, pancakes, the sky is the limit. Serve and enjoy.
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SPINACH & ARTICHOKE BAKE
 
1 package Spinach Surprise  
Spinach Artichoke Bake
8 oz cream cheese
1 C Mayo
1 can artichoke hearts, drained and chopped
Quarter cup grated parmesan cheese
1/2 C shredded mozzarella cheese

Preheat oven to 350 degrees. Combine Spinach Surprise, cream cheese, mayo, parmesan and artichoke hearts in a 8” square baking dish. Mix well. Top with shredded cheese and bake for 30 minutes until warm and bubbly. Serve with tortillas or bread. NOTE: A double batch will fill a 9x13 pan.
KADEN’S KRABILICIOUS BAKE
 
1 package Kaden’s Krabilicious    
Kadens Krabilicious Bake
8 oz cream cheese
8 oz sour cream
8 oz crab meat
1 C Mild Cheddar Shredded Cheese

Preheat oven to 350 degrees. Combine above ingredients in a 8” square baking dish and bake for 30 minutes until warm and bubbly. Serve with crackers, tortillas or bread. Great with Onion Crackers! NOTE: A double batch will fill a good sized loaf pan.
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Ranch Dip
From Kathy s., Haslett, MI

1/2 packet of Pam's Pantry Right on Ranch
2 cups Mayo
2-1/2 cups Sour Cream
1/8 cup milk

Combine all ingredients, stir well and refridgerate. Makes a great creamy ranch dip. Great on veggies, crackers, chips, and potatoes. Makes approx. 5 cups of dip.
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Spicy Texas Enchilada'

2.5 - 3 lbs boneless skinless chicken breast salt and peppered,  Spice Enchilada cooked and shredded.
1 Package Tasha's Texas Twister
1 (8 oz) cream cheese
8 oz sour cream
1  (7oz) can chopped green chiles
Half cup fine diced yellow onion
3 cups shredded co-jack cheese
2 (10 oz) cans green chile enchilada sauce (red could also be used)
1 pkg. (10 count) Flour Tortillas
Half cup sliced black olives
Diced Tomato, lettuce and Sour Cream as desired.
 
Mix the package of Tasha's Texas Twister with cream cheese and sour cream.
Combine the Tasha's Texas Twister mix with the chicken, green chilies, onion and 1 cup of shredded cheese.
 
Pour half of ONE can of enchilada sauce in bottom of a sprayed 9x13 pan
 
Fill and wrap tortillas with chicken mix filling. Place the filled tortillas in pan. Pour remaining 1.5 cans of enchilada sauce over the top of enchiladas. Sprinkle with remaining 2 cups of co-jack cheese. Half cup sliced black olives over top of cheese. Bake in a 350 degree oven for 30 to 40 min until cheese starts to brown and is bubbly.

Top with diced tomato, shredded lettuce and sour cream if desired

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GuacamoleGuacamole Dip

2 Ripe Avacados
1 Package Sweet & Sassy Salsa   

Mash avacados, mix with package of Sweet & Sassy Salsa, refrigerate for several hours and serve.

BLT Dip

1         Package Pam's Pantry Bac'n & Tomato Dip
8 oz     Sour Cream
1 C     Mayonnaise
1 C     Shredded Cheddar Cheese
1 C     Chopped Tomatoes (seeded)
6         Strips Bacon, Cooked and Crumbled
1 T     Chopped Green Onion

Combine ingredients, refrigerate, serve with crackers. Makes 3 cups.


SWEET & SOUR CROCKPOT CHICKEN w/RICE

1.5 lbs. Boneless, Skinless Chicken Breast   Sweet and Sour Crockpot Chicken
1 package Gudrun’s Great Glaze Mix
12 oz Ketchup (1 and half cups)
1.5 cups Chicken Broth, Fat Free, reduced Sodium
1 large Sweet Yellow Onion
1 large Green Bell Pepper
Instant Rice (4-5 cups)

Remove any excess fat from chicken breasts and cut into strips.

Slice onion into approximately one-quarter inch slices and then cut each slice into quarters so that you have good size strips of onion.

Slice Green Pepper in half, remove core and seeds and slice into strips, cut strips in half.

Empty the package of Gudrun’s Great Glaze into the Crockpot.

Add the 12 oz of Ketchup (1 and half cups) to the crockpot and stir.
Add the 2 cups of Chicken Broth and stir.
Add the onions and peppers and stir.
Add the chicken pieces and stir.

Let mixture simmer in crockpot until chicken is cooked thru. Can cook all day, will not hurt mixture.

Cook instant rice, spoon chicken & onion/pepper broth over rice, serve.
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CANDY CORN PARFAIT
candy corn parfait
This cute dessert is sure to be a hit with everyone this Thanksgiving. Great for the little ones!

What you`ll need:
1 package, Pam`s Pantry, Creamsicle Dreamsicle
1 package, Pam`s Pantry, Pineapple Passion
2 8 oz blocks of Cream Cheese
3 8 oz containers of Cool Whip (or substitute one for a can of whip topping)
1 sm can Mandarin Oranges
1 sm can Pineapple Tidbits
1 sm package Candy Corn

Combine Creamsicle Dreamsicle with 8 oz Cream Cheese, 8 oz Cool Whip and fold in mandarin oranges.

Combine Pineapple Passion with 8 oz Cream Cheese, 8 oz Cool Whip and fold in Pineapple Tidbits.

In clear glass parfait cups or dessert bowls, spoon a layer of the pineapple mix, then a layer of the creamsicle mix and top with a dollop of cool whip. Place a piece of Candy Corn on top and enjoy!

MINI PIZZA PIESmini pizza pies

1 pkg Pam's Pantry Ed's Pizza Pizzazz
12 oz Cream Cheese
4 oz Tomato Sauce
Pizza Toppings of Choice
Mozarella Cheese
Parmesan Cheese
3 cans Refrigerated Biscuits (10 count pkg)

Preheat open to 375 degrees. Combine Ed's Pizza Pizzazz pack with 12 oz softened cream cheese and 4 oz tomato sauce. Spray muffin tin with non-stick spray, place 1 biscuit in each muffin cup and press firmly down, fanning biscuit out and up the sides of the muffin cup. Spoon 1 Tbs of Pizza Pizzazz mixture into pressed biscuit, top with favorite pizza toppings, sprinkle with mozarella and parmesan cheese and bake for 12-14 minutes, until browned and cheese is melted. Remove from oven, cool for several minutes and serve. Yields 30 mini pizza pies.

Dilli-Licious Deviled Eggs

1 pkg Pam's Pantry Definitely Dill
1/2 cup Mayonnaise
12 hard boiled Eggs

In a bowl, combine the Definitely Dill pack with 1/2 cup Mayo. Cut eggs in half, remove yolks and add to dill/mayo mix. Stir well until yolks are crumbled. Spoon teaspoons full of yolk mix back into halved eggs, chill and serve.


Vegetarian Recipes

Vegetarian Mayonnaise

1 Package Silken Tofu
1 Tablespoon Lemon Juice
1 Tablespoon Cider Vinegar
1 Tablespoon Dijon Mustard
1 Tablespoon Sugar (Splenda)
Dash of Salt

Vegetarian Sour Cream

1 Package Silken Tofu
2 Tablespoon Lemon Juice
2 Tablespoon Sugar (Splenda)
Pinch of Salt

Vegetarian Cream Cheese

1 Package Silken Tofu
5 Drops Lemon Juice
5 Drops Cider Vinegar
1 Tablespoon Sugar (Splenda)
Dash of Salt
3 Tablespoon Milk
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Vegan Recipes

From Living on Live Food by Alissa Cohen

Vegan Cream Cheese

4 cups macadamia nuts
2 1/2 - 3 cups of water

1. In a Vita-Mix or blender, blend nuts with enough water to turn over. Start with 1 1/2 cups of water, adding more as needed. (Make sure you keep this as thick as possible).

2. Place mixture in a small bowl, covered with cheese cloth, and let it sit at room temperature for at least 6-8 hours.

3. Store in refrigerator.

"Hard to believe that this would taste like cream cheese using just water and macadamia nuts, but it does! And the texture is perfect.

Vegan Mayonnaise

3/4 cup almond milk
2 tablespoons avocado
1 1/2 tablespoons cider vinegar
3/4 teaspoon sea salt
3/4 cup olive oil

1. Blend first four ingredients together in a blender.
2. Slowly add the oil and continue to blend until smooth.

"Although thinner than real mayonnaise, it tastes like the genuine article! To make this thicker, just chill for a few hours."
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Vegan Sour Cream

1 1/2 cups cashews
1 tablespoon cider vinegar
1 teaspoon white miso
1/2 cup water
1/2 teaspoon sea salt

Combine all ingredients in a blender until smooth and creamy.

"This is a little sweeter than real sour cream. It's scrumptious served with enchiladas or any other dish that would normally call for a side of sour cream."

Vegan Whipped Cream

"Three variations! The grape juice adds a terrific taste, but there may be times when you just don't have it on hand."

2 cups cashews
3/4 cup whole orange
2 dates, pitted

or

1/2 cup cashews
1 cup grape juice
1/4 teaspoon vanilla

or

1 cup soaked cashews
1/2 cup water
1/2 teaspoon honey

For any/each of these recipes, just blend all ingredients until smooth!