Beet & Dill Fresh Bake
Dip Preparation: Combine whole bag with 1 cup mayo and 1 sour cream. Chill 2 hours. Enjoy with crackers, veggies or bread sticks!
Bake Prep: Combine whole bag, 1 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: Combine whole bag with 2 cups boiling water.
Combine whole bag with 2 cups water. Add shredded or cubed fresh beets. Simmer for 30 minutes and enjoy with fresh sour cream and fresh dill on top!
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, and a bay leaf