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.

Use our seasonings to make your own homemade dip by adding 1-3 tbsp. to 8 ounces of sour cream or yogurt. Try other mediums too, like beans, cottage cheese, melted cheese or pureed vegetables. For a little zip, try adding a splash of Worcestershire, Balsamic or red wine vinegar, soy sauce, lemon or lime juice.

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. Most salad dressings contain three base ingredients: an acid, a fat, and seasoning. Acids are usually vinegars or citrus juice. Fats are usually some type of oil, eggs or dairy products. Seasonings can be a premade blend, individual spices, chili peppers, pickles or even other condiments like mustards, soy sauce and Worcestershire.

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 a seasoning. 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.

It is important to remember that homemade dressing are highly perishable and you should only make the amount that you will consume in a day or two.