Make your own dip mixes – Part 5

Here are more dip mixes.  Again, these are great sellers at craft fairs, church bazaars and even flea markets.  Cheap to make, easy to put together and delicious to eat.  You can see Part 1, Part 2, Part 3, and Part 4 of my dip mix collections.

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Herb Veggie Dip Mix

  • 1 T dried parsley
  • 1 T dried thyme
  • 1-1/2 tsp. tarragon
  • 1-1/2 tsp. onion (minced)
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 3/4 tsp. garlic powder

Mix above ingredients and stir until well blended.  Place in ziplock baggie and seal.

To serve-combine dip ix with 2 cups sour cream & 2 tsp. lemon juice (in the bottle kind is ok).  Stir until well blended.  Cover and refrigerate for at least 4 hours before serving.  Serve with crackers or fresh veggies.

stravecchio-parmesan-3541_150

Italian Dip Mix

  • 2-1/2 tsp. garlic powder
  • 2-1/2 tsp. onion powder
  • 2-1/2 tsp. paprika
  • 4 T Parmesan cheese
  • 2 tsp. celery seeds
  • 2-1/2 tsp. sesame seeds

Combine above ingredients well.  Place in ziplock baggie and seal.

To serve-Combine dip mix with 2 cups sour cream.  Stir until well blended.  Cover and refrigerate at least 2 hours before serving.  Serve with crackers, chips or veggies.

Hormel

Bacon Dip Mix

  • 4 T bacon bits (imitation ones work too)
  • 2 tsp. beef bouillon granules
  • 2 T minced onion
  • 1/4 tsp. minced garlic

Combine ingredients and mix well.  Place in ziplock baggie and seal.

To serve-Combine dip mix with 2 cups sour cream.  Stir until well blended and refrigerate at least 2 hours before serving.  Serve with veggies, chips or crackers.  

I still have more recipes to share so be sure to sign up for email notifications of new posts or check back often.

See you next time.

Debbie

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