1 (8 oz of cream cheese)softened, 3 tsp. finely chopped garlic, 1/2 tsp. salt, 1/2 tsp. sugar, 4 Tbspn. artichoke hearts (drained and chopped), 3 Tbspns finely chopped onions, 3 Tbsp. finely chopped chives, 2 Tbsp. finely chopped parsley, 4 Tbsp. softened and finely chopped sundried tomatoes, 1 package Bruschetta dip mix. Directions: Take 1 Tbspn of Bruschetta dip mix and mix with 1 Tbspn of water in a cup and let sit 5 minutes to soften. Mix all ingredients together with cream cheese and let sit in fridge for at least 3 hours. Serve with crackers or vegetables.

Buy cannoli shells and use any of our dessert mixes as a filling. Prepare dip as directed on back of package of Gourmet Dessert Mixes for fruit dip. Let sit in fridge for 2 hours.  Place fruit dip in pastry bag and  fill cannoli shells   Fill shells immediately before serving to avoid soggy shells.  Refridgerate leftover cannolis.

Mix 1 package of any Savory vegetable dip mix with 16 oz softened cream cheese and roll into a ball. Roll ball in your favorite chopped or crushed nuts to coat. Chill in refrigerator for at least an hour and serve with crackers.

Scramble 2-3 eggs in bowl. Add 1 Tbsp. milk or water. Add 1 package Gourmet Roasted Garlic & Herb Olive Oil Blend. Toss 1-2 pds of chicken into egg mixture. Coat with 1 cup of bread crumbs. (Add 1/2 bread crumb mixture with panko bread crumbs for extra crispy) Use REGULAR olive oil to fry until done.

Ingredients: ½ cup shortening, 1 cup boiling water, 1 cup sifted all-purpose flour, ¼ teaspoon salt, 4 eggs unbeaten. Bring shortening and water to a boil in saucepan. Sift the flour and salt together; add to boiling mixture all at once and beat vigorously until mixture is thick and smooth and comes away from sides of pan easily. Remove from heat. Add eggs, one at a time, beating well after each addition, until mixture is smooth and well blended. Drop mixture from a tablespoon about 2 inches apart onto a greased baking sheet. The mixture should hold its shape and should not spread. Bake at 425° for 20 to 25 minutes, until pastry is golden brown. Cool completely. Using dessert mix of your choice, follow instructions on back of label of Goumet Dessert Mix to make the fruit dip. Refrigerate for at least 2 hours. Slit each cooled cream puff and fill with the dip filling. Put tops back on and dust with confectioners' sugar. Makes about 18 cream puffs.  Keep refrigerated.

Take one package Dill-icious Dip Mix, 1/2 cup-3/4 cup regular olive oil, 3-4 pieces of salmon. Mix Gourmet Dill-icious Dip Mix package with olive oil and let sit for 5 minutes. Baste both sides of salmon and bake for 10-15 minutes or until done.

Take 4 Boneless chicken breasts, 1 package Garlic Galore (Southwest  Jalapeno  or Dill can be substituted),  ½ cup regular olive oil, 1 tbsp vinegar.  Add all ingredients into a Ziploc bag and shake.  Let marinate in bag for an hour. Grill or bake chicken making sure to pour mixture over chicken.

Add a small amount of any of our Gourmet dessert mixes (unprepared) to softened vanilla ice cream or frozen yogurt. Mix in well and place into freezer for at least 1 hour and serve. You have created your own unique Gourmet ice cream flavor!

Use half of Savory Gourmet veggie dip package (Pepper Jack, Veggie, Sundried Bacon &Tomato)  3 eggs, 2 Tbsp. milk or water…whisk together all ingredients…let sit in fridge for 10 minutes. Cook eggs in a pan until eggs are the way you like them.  Sprinkle cheese on top and serve.

Using our Gourmet Greek Olive Oil Blend, mix package with 1/2 cup of pure olive oil. (Adding the Feta cheese is optional) Mix well and let stand 10 minutes. Meanwhile, using white fish such as cod, haddock or flounder rinse under cold water and set aside. In a saute pan, add 1 Tbspn of olive oil to coat the pan. Turn on to medium high and when pan is hot add fish to it. Taking out a spoonful at a time add the Gourmet Greek olive oil blend preprared mix to the top of the fish and let fish cook to almost done. Then flip fish over in pan for another minute or so and then serve. Goes great with mixed vegetables and baked potato. Enjoy a healthly and quick gourmet meal.

1   2 lb Beef Tenderloin, 4 cloves garlic finely chopped, 4 Tbsp. regular olive oil , 1 package Gourmet Savory Heavenly Horseradish Dip Mix Trim fat off of beef tenderloin. Place in a baking dish.  Sprinkle entire dip package and garlic over it. Drizzle olive oil dip on top and bake in a preheated oven at 400 for 30 minutes or to desired tenderness. Remove and let stand for 10 minutes before serving.

Add savory gourmet veggie dip package of your choice to 2 sticks of butter and blend well. Chill in the refrigerator for at least 1 hour to make a great gourmet butter for toast, steamed vegetables or for cooking.  It’s also very tasty on corn on the cob!

Prepare Pesto Genovese Gourmet Olive Oil Blend according to packgage directions using ONLY ONE HALF CUP regular olive oil. Clean and devein one pound of jumbo shrimp. When steamed or cooked, add prepared pesto to pan with shrimp. Toss or saute until shrimp are hot and coated with the Pesto. Serve with pasta or rice. Also works great with chicken or scallops! A quick and tasty Gourmet meal.

Take 6-8 medium size red or white potatoes, 1 package Gourmet Roasted Garlic & Herb Olive Oil Dip Mix, 1 cup regular olive oil….cut potatoes into desired size and coat them with mix. Bake at 375 until golden brown.

Our savory vegetable dips and gourmet olive oil  blends work great as rubs on steak, roast beef, chicken or fish.

Take one package of Southwest Jalapeno and add it to 16 ounces of crushed or diced tomatoes and let sit in refrigerator for 2 hours and serve. You can add more or less tomatoes to alter taste.

Use 3/4 to 1 lb shrimp, scallops, or chicken breast. Cook pasta first. Mix Gourmet Roasted Garlic & Herb Olive Oil Blend package with 2 Tbsp. warm water. Then add 3/4 to 1 cup of REGULAR olive oil and mix. Take out enough to coat a frypan and cook seafood or chicken in it. When done, add cooked pasta and rest of mixture. Combine in the pan, add grated cheese. Serves 2-3.

Ingredients: 2 oz olive oil, 6 Tbsp diced red onions, 4 Tbsp diced black olives, 5 Tbsp diced red peppers, 4 Tbsp diced garlic, 4 oz black beans rinsed and drained, 4 oz white beans rinsed and drained, 4 oz chickpeas rinsed and drained, 8 oz rolled oats, 2 Tbsp SOUTHWEST JALAPENO DIP MIX, 2 Tbsp minced fresh parsley leaves 1/2 tsp celery salt, 4 Tbsp seasoned bread crumbs or Panko bread crumbs, 1 egg. Directions In a medium saute pan over medium heat, add 1 oz olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool. Cook the oats according to oatmeal directions and let cool. Place beans in a mixing bowl and crush with a fork. Add all dry ingredients to mixing bowl and mix well. Add egg and mix well. Then add cooked veggies to mixing bowl and mix thoroughly. Thoroughly mix all ingredients and form into 4 medium sized thin patties, cover and refrigerate for 30 minutes. In saute pan add 1 oz olive oil, and cook patties on medium high heat for 3-4 minutes per side until browned. (Best if made pretty thin. The thicker they are the longer they will need to cook through) For a real spicy one, try the HABANERO!


SPINACH TORTELLINI

5 Tbsp. butter, melted; 5 Tbsp. Flour; 3 cups warm milk; 1 cup Parmesan cheese or 1 cup Romano cheese. 1 package Gourmet Garden Spinach Dip Mix; 2-12 oz pkgs. of cheese tortellini, cooked and drained. Grease 2 qt casserole. In saucepan over medium heat combine butter and flour to create a thick paste. Pour in warm milk and stir until mixture is thick and bubbling. Add cheese and Gourmet Garden Spinach Dip Mix. Stir in tortellini. Pour into casserole and bake at 350 for 30 min. Enjoy!