Usage Tips
Serve dip with chicken wings, tortilla chips and vegetables. Use dip in layered Mexican dip. Drizzle dressing over spinach salad, sliced hard boiled eggs and sliced tomatoes.
ALL YOU NEED
DIP – Makes 2 cups (500 mL)/ 16 servings
- 2 cups (500 mL) sour cream
DRESSING – Makes 2 cups (500 mL)/ 16 servings
- 1 cup (250 mL) each mayonnaise and milk
ALL YOU DO
- COMBINE mix with dip or dressing ingredients. Whisk until smooth.
- REFRIGERATE until ready to use.
TIPS
For the dip, substitute non-fat Greek yogurt for the sour cream.
Toss 1 red onion, zucchini, red pepper and 2 lb (1 kg) cubed chicken with mix. Place on sheet pan and bake at 425°F (220°C) for 22 minutes or until chicken is 165°F (74°C).
Nutritional Information
- 5 Calories
- 0g Total Fat
- 0g Saturated Fat
- 0g Trans Fat
- 0mg Cholesterol
- 135mg Sodium
- 1g Carbohydrates
- 0g Fiber
- 1g Sugar
- 0.2g Protein
Ingredients
MODIFIED MILK INGREDIENTS, SALT, GARLIC AND ONION POWDERS, DEXTROSE, CORN MALTODEXTRIN, LACTIC ACID, YEAST EXTRACT, CALCIUM LACTATE, GUAR GUM, SPICES AND HERBS, NATURAL FLAVOUR, CITRIC ACID, SILICON DIOXIDE.
Allergen Statement
UPC Code (SIZE)
66200007072 (28g)