The beauty of our blends is that you can use many of them in more than one way. With a few simple steps, you can create dips, dressings and marinades yourself.

Dips
Savory dips are used with potato chips, crackers, crudités (raw vegetables) and more. Proper consistency is important when preparing a dip. Always leave the consistency a bit thinner than desired before refrigerating. Upon refrigeration most dips will become thicker.

A basic recipe for 2 cups dressing contains 1 cup buttermilk, 2 cups mayonnaise and 1-3 tbsp. dressing blend depending on your taste. Remember, for a healthier dip, you can always substitute low fat mayonnaise, sour cream, low fat milk or even cottage cheese. This is only a standard recipe; try adding Worcestershire, Balsamic or red wine vinegar, soy sauce, lemon or lime juice to spice it up.

Dressings
Salad dressings are often referred to as cold sauces as they serve the same purpose as a sauce which is to add flavor, moisten and enrich a product. Salad dressings can be broken down into two basic categories; vinegar and oil dressings and mayonnaise based dressings.

Vinegar and oil dressings are merely a combination of the two with herbs, spices, citrus juice or other condiments such as soy sauce or Worcestershire added to them. The ratio of oil to vinegar is the trick; 3 parts oil to 1 part vinegar is the most common ratio used. Some chefs go 2 to 1, 4 to 1 or even 5 to 1 depending on the desired look or taste. Less oil makes the dressing tarter, while more oil makes it milder.

Mayonnaise based dressings follow the same guidelines as dips and are often used interchangeably.