Watkins Snack and Dip Seasoning Mixes
Seasoning Tips
Watkins Snack and Dip Seasonings are Versatile
Mix with regular, lowfat or nonfat sour cream, puréed cottage cheese, plain yogurt, or greek yogurt for a variety of dips; thin with buttermilk for creamy salad dressings; add to cream cheese for appetizer or bagel spreads. Use Guacamole Snack & Dip Seasoning and Salsa Snack & Dip Seasoning with fresh vegetables (avocado, tomatoes, onion), not with dairy products.
Basic Directions For All Dips except Guacamole Snack & Dip Seasoning and Salsa Snack & Dip Seasoning
Mix 3 tbsp/45 mL to 1 cup/240 mL sour cream. Adjust amount for personal taste. For best results, refrigerate for 30-60 minutes to allow flavors to develop. Refrigerate any leftovers.
Guacamole Snack & Dip Seasoning
Made with lime juice, garlic powder and other natural spices to create a creamy dip your taste buds can’t refuse. Easy to prepare, mash 2 avocados and mix in dip seasoning as directed on the label. Serve with chips and enjoy. Adjust seasoning to your taste. You might add dash of fresh lime juice.
Salsa Snack & Dip Seasoning
Made with minced onion, garlic powder and a hint of jalapeno pepper; adds just the right amount of heat to excite your pallet. Prepare with your own fresh diced tomatoes and onion or use canned diced tomatoes for a quick, easy and delicious salsa.
Recipes Using Snack & Dip Seasonings
Oyster Cracker Munchies
1/4 cup/60 mL Watkins Original Grapeseed Oil
2 tsp/10 mL Watkins Snack & Dip Seasoning of your choice
1 package (10 to 12 oz/280 to 340 mL) oyster crackers
Mix oil and seasoning; pour over crackers and stir until well coated. Spread in shallow baking pan and bake at 375 degrees F/190 degrees C for 5 to 6 minutes or microwave (HIGH), uncovered, 3 to 4 minutes. Stir once or twice during baking. Cool and serve. Makes 10 servings.
Recipes Using Watkins Blazin' Cajun Snack and Dip Seasoning
Cajun Caramel Corn
18 cups/4.5 liters popped popcorn
1-1/2 cups/375 mL firmly packed brown sugar
1/2 cup/125 mL butter
1/3 cup/80 mL light corn syrup
1 tsp/5 mL lemon juice
2 to 4 tsp/10–20 mL Watkins Blazin’ Cajun Snack & Dip Seasoning
1/2 tsp/2.5 mL baking soda
Heat oven to 200 degrees F/95 degrees C. Pour popped popcorn into a large roasting pan. In a heavy saucepan, combine sugar, butter, syrup and lemon juice. Mix well. Cook on medium, stirring frequently, until mixture comes to a boil. Boil until mixture reaches 260 degrees F/125 degrees C (hard ball stage).
Remove pan from heat. Quickly stir in 2 tsp/10 mL of Cajun seasoning and the baking soda. Pour over popcorn and stir to coat well. Bake for 1 hour in preheated oven, stirring every 20 minutes.
Remove from oven. Empty popcorn onto waxed paper. Break apart with hands. Sprinkle with additional Cajun seasoning to taste, if desired. Store in a tightly-covered container. Makes 18 (1 cup/250 mL) servings.
Recipes Using Watkins Cucumber and Dill Snack and Dip Seasoning
Cool Veggie Pizza Appetizer
2 cans (8 ounces each) refrigerated crescent dinner rolls
2 packages (8 ounces each) cream cheese, softened
1 cup/240 ml mayonnaise or sour cream
3 - 4 tbsp/45 - 60 ml Watkins Cucumber and Dill Snack and Dip Seasoning
1/2 tsp Watkins Onion Powder
1 cup broccoli flowerets
1 cup chopped seeded tomato
1 cup chopped green bell pepper
1/4 cup chopped green onion
1/2 cup black olive slices
Heat oven to 375 degrees F.
Press dough onto bottom and sides of 15x10x1-inch baking pan, sealing indentations. Bake 11 to 13 minutes or until golden brown; cool.
Mix cream cheese, mayonnaise, snack and dip seasoning, and onion powder until well blended. Spread on crust. Top with chopped vegetables. Refrigerate. Cut into squares. Makes 24 appetizer servings.
Other chopped vegetables can be used as toppings - cauliflower, cucumber, mushrooms, red bell pepper, red onion, yellow bell pepper.
Vegetable Spinach Dip
1 package (10 oz/280 mL) frozen chopped spinach, thawed
1-1/2 cups/375 mL regular or reduced-calorie sour cream
1 cup/250 mL regular or reduced-calorie mayonnaise
1/ 4 cup/125 mL Watkins Cucumber & Dill Snack and Dip Seasoning
1/3 cup/80 mL coarsely chopped canned water chestnuts
1/4 cup/60 mL chopped green onion
Squeeze spinach until dry. In medium bowl, stir together all ingredients. Cover and refrigerate hours. Serve with crackers, rye bread rounds, or fresh vegetable dippers, or serve in a hollowed out bread bowl with toasted bread cubes as dippers. Makes 3 cups/750 mL.
Snappy Deviled Eggs
4 oz/113 g cream cheese
1/4 cup/60 mL mayonnaise
1 tsp/5 mL Watkins Cucumber & Dill Snack and Dip Seasoning
1/8 tsp/0.6 mL Watkins Dry Mustard
Dash of freshly-ground Watkins Sea Salt
Dash of Watkins Black Pepper
12 hard-boiled eggs
Watkins Paprika
Combine softened cream cheese, mayonnaise, Cucumber & Dill Snack and Dip Seasoning, dry mustard, salt and pepper. Beat until well blended. Peel eggs and cut in half. Remove the egg yolks and smash with a fork. Blend yolks into cream cheese mixture. Fill egg halves with the mixture. Sprinkle with paprika. Serve chilled.
Recipes Using Watkins Garlic and Dill Snack and Dip Seasoning
Garlic and Dill Spinach Dip
1 package (10 ounces/285 g) frozen chopped spinach, thawed and squeezed dry
1 1/2 cups/375 ml sour cream
1 cup/250 ml mayonnaise
1/4 cup/60 ml Watkins Garlic and Dill Snack and Dip Seasoning
2 tsp/10 ml Watkins Parsley
1/4 cup/60 ml green onion, chopped
In a medium bowl, stir together all ingredients. Cover and refrigerate for two hours. Serve with crackers, rye bread rounds, fresh cut vegetables, or serve in a hollowed-out bread bowl with toasted bread cubes for dipping.
Shrimp Canapés
1 package (3 oz/85 g) cream cheese, softened
1 tsp/5 mL fresh lemon juice
1 tbsp/15 mL Watkins Garlic & Dill Snack and Dip Seasoning
1/8 tsp/0.6 mL Watkins Lemon Pepper, from Grinder
18 plain melba rounds
18 cooked medium shrimp, peeled and deveined
Watkins Dill Weed, for garnish
In small bowl combine first four ingredients; mix well. Spread evenly onto melba rounds. Top each with one shrimp. Sprinkle lightly with Dill Weed.
Recipes using Watkins Salsa and Sour Cream Snack and Dip Seasoning
Salsa & Sour Cream Bundles
1 cup/250 mL sour cream
3 tbsp/45 mL Watkins Salsa & Sour Cream Snack and Dip Seasoning
16 slices bread (white or pumpernickel)
16 slices center cut bacon (not thick cut)
1/4 cup/60 mL sliced green onion
1/4 cup/60 mL diced red and green bell peppers
Mix sour cream and Snack & Dip Seasoning and refrigerate at least one hour to enhance flavor. Trim crust off of bread, keeping the bread a square shape. Combine onions and peppers with dip mixture and spread on bread. Bring together two opposite corners of the bread and wrap bacon around middle, securing the bundle with a toothpick. Bake at 425 degrees F/220 degrees C for 6 to 8 minutes or until bread is toasted and bacon begins to crisp.
Sassy Salsa Sour Cream Roll-Ups
1 cup/250 ml mayonnaise
4 tbsp/60 ml Watkins Salsa and Sour Cream Snack and Dip Seasoning
6 ounces/180 g turkey breast meat, sliced thin
6 10-inch/25-cm tortillas
Watkins Paprika
Combine mayonnaise and dip mix. Spread a thin layer on each tortilla and top with turkey slices. Roll each tortilla tightly and wrap in plastic wrap; refrigerate for at least 30 minutes. Remove plastic and cut into 1 inch/2.5 cm slices. Sprinkle with paprika.