Sauce & Dip Recipes

This is a slightly sweet dip for fruits sent in by one of our customers. It tastes like pumpkin cheesecake and makes a light snack or dessert during the holidays!

Ingredients:

• 1 14-ounce can pumpkin puree (not pumpkin pie filling)
• 1 7.5 ounce jar marshmallow fluff
• 8 ounces cream cheese
• 1 package of Frontier Soups Pumpkin Spice Mix
• Zest of one orange

Recipe Directions:

1. Soften cream cheese and blend thoroughly with electric mixer.
2. Add pumpkin and the fluff, mixing until smooth.
3. Add the contents of pumpkin spice mix and orange zest, blend well, and refrigerate for 1 hour or more.
4. Serve with sliced apples or pears, ginger snaps or butter cookies for a refreshing treat.

Ingredients:

• 1 package Green Onion Dip Mix
• 1 6.5-ounce can crabmeat
• 8 ounces cream cheese
• 1/4 cup mayonnaise
• 1/2 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce
• 2 ounces shredded, fresh, Parmesan cheese

Directions:

Bake in a small casserole at 400 degrees for 30 minutes and serve hot with crackers or bread.

Ingredients:

• 1 package Green Onion Dip Mix
• 1 6.5-ounce can salmon, drained and flaked
• 1 10-ounce package frozen spinach (cook, drain and squeeze out excess liquid)
• 1 cup mayonnaise
• 1 cup sour cream

Recipe Directions:

Combine all ingredients, chill several hours to blend and serve with crisp veggies or crackers.

Simple and delicious! The flavors of this Thai-inspired shrimp and rice dish are perfectly complemented by a rich peanut sauce. Great as an appetizer, too! Serves: 4-5

Ingredients:

• 1 package San Francisco Thai Golden Peanut Soup Mix*
• 2 pounds raw shrimp, medium 31/40 pieces per pound
• Vegetable oil
• 4 cups, chicken broth
• 1 cup, peanut butter
• White rice, 6 servings
• Small can of pineapple chunks, drained
• 1/2 green pepper, diced
• 1/2 red pepper, diced

Recipe Directions:

1. In medium saucepan, bring chicken broth to a boil
2. Add soup mix and stir
3. Cover and reduce heat, simmer for 15 minutes
4. Stir in peanut butter, melting it into sauce
5. Continue cooking on low for 10 minutes, stirring occasionally, set aside
6. Peel shrimp, rinse and drain on paper towel to remove moisture
7. Heat 2 tablespoons oil in a non-stick skillet over medium-high heat until hot
8. Add 7-8 shrimp at a time to pan, sauté for about one minute on each side, remove from pan, keep warm in a covered dish
9. Continue until all shrimp are done
10. Prepare rice according to cooking instructions, last two minutes of cooking, add green and red peppers and drained pineapple chunks
11. Stir slowly, cover and continue to cook until done
12. Place 8-10 shrimp on a plate with rice. Spoon peanut sauce over shrimp and enjoy!

*This soup mix packet makes plenty of sauce to serve 10-12. Remaining sauce can be frozen.

Enjoy this lemon dill dip with vegetables, chips or sandwich spread.

Ingredients:

• 1 package Lemony Dill Dip Mix
• 1 cup sour cream
• 1 cup mayonnaise

Recipe Directions:

1. Blend contents of packet into one cup sour cream mixed with one cup of mayonnaise, and juice of half a lemon.
2. Refrigerate 30 minutes or overnight before serving.