Beet & Dill Dip
Dip Preparation: Add 1 cup mayo and 1 sour cream. Chill 2 hours. Enjoy with crackers, veggies or bread sticks!
Bake Prep: in a a greased pan, add 2/3 cup mayo and 250g cream cheese (brick), softened. Pour into buttered dish and bake at 400F (205C) for 12 minutes or until hot and bubbling! Serve with chips, crackers, veggies, or homemade fresh bread sticks!
Soup Preparation: Add 2 cups boiling water.
soup base: dehydrated onions, corn syrup solids, salt, dextrose, flour, hydrolyzed soy protein, chicken fat (includes rosemary extract) corn starch, tartrazine, yeast extract, silicon dioxide, disodium guanylate, disodium inisinate, guar gum; mirepoix: a mixture of onions, carrots, celery and carrots; soup stock: salt, hydrolyzed soy protein, dextrose, corn starch, canola oil, flour, dehydrated vegetables (onion & garlic), yeast extract, disodium guanylate disodium inosinate, spices, silicon dioxxide, sugar, corn syrup solids, beef extract; soup stock: tomato powder, autolyzed yeast extract, onion powder, sugar, hydrogenated palm oil, shrimp powder, spices, tamarin, colour, disodium guanylate, disodium inosinate, slicon, dioxide); celery, parsely, sugar; beet powder; and a bay leaf