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Limited Edition Snack and Dip Seasonings - Available Spring and Summer
02070 Tomato and Basil
02059 Mandarin Orange
02071 Sesame Garlic

Gourmet Snack and Dip Seasonings - Available Year Round
02050 Bacon and Cheddar
02051 Bacon and Horseradish
02068 Bacon and Onion
02069 Blazin' Cajun
02054 Crab
02055 Cucumber and Dill
02072 Fiesta
02056 Garden Vegetable
02057 Garlic and Dill
02062 Salsa and Sour Cream
02065 Tomato and Horseradish

Dip Tips

• Stir Cucumber and Dill into mashed potatoes or sprinkle on baked potatoes.
• Mix Salsa and Sour Cream into cream cheese and spread on tortillas to make roll-ups.
• Stir Tomato and Horseradish into ketchup or chili sauce to make cocktail sauce for seafood.
• Mix Cucumber and Dill or Garlic and Dill with buttermilk and mayonnaise for a creamy salad dressing.

Watkins Snack and Dip Seasonings are Versatile
Mix with regular, lowfat or nonfat sour cream, puréed cottage cheese or plain yogurt for a variety of dips; thin with buttermilk for creamy salad dressings; add to cream cheese for appetizer or bagel spreads.

Directions For All Dips
Mix 3 tbsp/45 mL to 1 cup/240 mL sour cream. For best results, refrigerate for 30-60 minutes to allow flavors to develop. Refrigerate any leftovers.

Recipes Using Bacon and Cheddar Snack and Dip Seasoning

Oyster Cracker Munchies
1/4 cup/60 mL Watkins Original Grapeseed Oil
2 tsp/10 mL Watkins Bacon and Cheddar Snack & Dip Seasoning
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 Bacon and Horseradish Snack and Dip Seasoning

Oyster Cracker Munchies
1/4 cup/60 mL Watkins Original Grapeseed Oil
2 tsp/10 mL Watkins Bacon & Horseradish Snack & Dip Seasoning
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.

Snappy Deviled Eggs
4 oz/113 g cream cheese
1/4 cup/60 mL mayonnaise
1 tsp/5 mL Watkins Bacon & Horseradish Snack & 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, Bacon and Horseradish 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 Bacon and Onion Snack and Dip Seasonings

Bacon & Onion Stuffed Mushrooms
24 whole snow cap mushrooms
Watkins Original Grapeseed Oil
2 tbsp/30 mL Watkins Bacon & Onion Snack & Dip Seasoning
8 oz/227 g cream cheese, softened
2 tbsp/30 mL chopped chives

Remove stems from mushrooms; brush caps with oil. Stir seasoning into cream cheese; fill opening where mushroom stem was removed with mixture. Bake on cookie sheet at 350 degrees F/180 degrees C for 10–15 minutes. Remove from oven; sprinkle with chives. Makes 24 appetizers.

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 Crab Snack and Dip Seasoning

Crab Cheese Ball
1 package (8 oz/227 g) reduced-calorie cream cheese, softened
2 tbsp/30 mL Watkins Crab Snack and Dip Seasoning
1 tsp/5 mL Watkins Minced Green Onion
1 can (6 oz/170 g) crabmeat, drained, rinsed and drained again
Watkins Omelet and Soufflé Seasoning

Beat cream cheese until light and fluffy. Check crab for pieces of shell. Stir in Crab Dip Seasoning, Minced Green Onion and crab; mix well. Roll into a ball, then roll ball in Omelet and Soufflé Seasoning. Wrap in plastic wrap and refrigerate several hours to allow flavors to develop. Serve with crackers, cocktail breads, melba toasts, or baggett toasts.

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
3 - 4 tbsp/45 - 60 ml Watkins Cucumber and Dill Snack and Dip Seasoning
1/2 tsp Watkins Onion Flakes
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 flakes 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.

Recipes Using Watkins Fiesta Snack and Dip Seasoning

Spicy Mexican Dip
3 Tbsp/45 mL Watkins Fiesta Snack and Dip Seasoning
1 cup/250 mL sour cream

Add Fiesta Snack and Dip Seasoning to sour cream. Chill for at least 1 hour and serve with tortilla chips or other snacks.

Recipes Using Watkins Garden Vegetable Snack and Dip Seasoning

Vegetable Spinach Dip
Our version is better than the one made with the famous supermarket brand!
1 package (10 oz/280 mL) frozen chopped spinach, thawed
1-1/2 cups/375 mL reduced-calorie sour cream
1 cup/250 mL reduced-calorie mayonnaise
1/ 4 cup/125 mL Watkins Garden Vegetable Snack & Dip Seasoning
2 tsp/10 mL Watkins Parsley
1 tsp/5 mL Watkins Garlic Granules
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 two 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.

Cool Veggie Pizza Appetizer
2 cans (8 ounces each) refrigerated crescent dinner rolls
2 packages (8 ounces each) cream cheese, softened
3 - 4 tbsp/45 - 60 ml Watkins Garden Vegetable Snack and Dip Seasoning
1/2 tsp Watkins Onion Flakes
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 flakes 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.

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.

Oyster Cracker Munchies
1/4 cup/60 mL Watkins Original Grapeseed Oil
2 tsp/10 mL Watkins Garlic & Dill Snack & Dip Seasoning
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.

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
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 Mandarin Orange Fruit Dip Mix

Mandarin Orange Fruit Dip
2 cups plain yogurt
2 tsp Watkins Vanilla Extract
4 oz (125 g) cream cheese
2 TBSP Watkins Mandarin Orange Fruit Dip Mix

Mix well. For variation, mix with just cream cheese for a bagel spread.

Quick and Tasty Fruit Dip
1/2 package of 8 ounce cream cheese, softened
1/2 bottle of marshmallow cream
2 TBSP Watkins Mandarin Orange Fruit Dip Mix

Mix all ingredients together well. Keep refrigerated until serving. Serve with a fresh fruit.

Orange’alicious Fruit Dip
1 pkg. (8 ounces/225 g) cream cheese, softened
3 TBSP Watkins Mandarin Orange Fruit Dip Mix
8 ounces/225 g Cool Whip, thawed
1 TBSP Watkins Vanilla Extract

Combine all ingredients; mix well with electric mixer. Chill. Serve with fruit, graham crackers, pretzels, or vanilla wafers.

Mandarin Orange Angel Food Cake
2 cups whipping cream
1 can mandarin oranges
2 TBSP Watkins Mandarin Orange Fruit Dip Mix
1 Angel Food or Pound Cake

Whip cream until quite firm (will hold peaks when spooned out) and mix in Watkins Mandarin Orange Dip Mix. Drain mandarin oranges and fold into cream mixture. To serve, place one slice of cake on a plate and spoon some of the cream and orange mixture over it. Top with a few chocolate curls.

Mandarin Orange Fruit Pizza
Crust:
1 2/3 cups/400 mL flour
1 tbsp/15 mL sugar
1 tbsp/15 mL Mandarin Orange Fruit Dip Mix
3/4 cup/180 mL butter
1 egg, slightly beaten
1 tbsp/15 mL milk

Filling:
1 cup/250 mL vanilla baking chips
2 tbsp/30 mL heavy whipping cream
4 oz/113 g cream cheese, softened
1/4 tsp/1.2 mL All-Natural Pure Orange Extract
3 tbsp/45 mL Mandarin Orange Fruit Dip Mix

Crust:
Combine dry ingredients. Cut in butter, stir in egg and mix just until moistened. Shape into a ball, roll out to about 1/4-inch/6-mm thickness. Press in pizza pan. Bake at 400F/200C for approximately 15 minutes or until lightly browned. Cool. Makes one 12 inch/30 cm round or ten 3.5 inch/9 cm rounds.

Filling:
Melt chips and cream in microwave oven on high 30 seconds. Stir well and cook for an additional 30 seconds or until chips are melted. Beat in cream cheese, extract and dip mix. Spread on cooled crust. Top with fresh fruit.

Mandarin Orange Pie
Crust
1 cup/250 ml graham cracker crumbs
1 tbsp/15 ml Watkins Orange Peel
1 tbsp/15 ml granulated sugar
3 tbsp/45 ml melted butter

Cream Cheese layer
3 oz/85 g softened cream cheese
1 tsp/5 ml Watkins Vanilla Extract
1 tbsp/15 ml Watkins Mandarin Orange Fruit Dip Mix
1 tbsp/15 ml soft butter
1 tbsp/15 ml milk

Top Layer
1 (10 oz/285 g) bag of marshmallows
3/4 cup/180 ml milk
3 tbsp/45 ml Watkins Mandarin Orange Fruit Dip Mix
1 cup/240 ml whipping cream
1 can mandarin oranges (drained)

Add orange peel, sugar and butter to the graham cracker crumbs. Mix well. Press in bottom of a 9-inch/23-cm pie pan.

Beat cream cheese, vanilla, dip mix, butter and milk togethr until smooth. Spread over bottom of pie crust.

Melt marshmallows and milk in a large saucepan over medium heat. Let cool. When cool, stir in the dip mix.

Whip cream until soft peaks form. Fold into cooled marshmallow mixture. Pour half of mixture over cream cheese layer. Place mandarin oranges over marshmallow mixture. Pour the rest of the marshmallow mixture over the oranges. Refrigerte until ready to serve. Serves 8.

Recipes using Watkins Salsa and Sour Cream Snack and Dip Seasoning

Oyster Cracker Munchies
1/4 cup/60 mL Watkins Original Grapeseed Oil
2 tsp/10 mL Watkins Salsa & Sour Cream Snack & Dip Seasoning
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.

Salsa & Sour Cream Bundles
1 cup/250 mL sour cream
3 tbsp/45 mL Watkins Salsa & Sour Cream Snack & 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.

Note from Watkins Kitchen
Follow the same recipe as above, but substitute Watkins Bacon & Horseradish Snack & Dip Seasoning for the Salsa & Sour Cream and substitute 1/3 cup/80 mL finely-diced ham for the green onions and bell pepper.

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.

Recipes using Watkins Sesame Garlic Snack and Dip Seasoning

Sesame Garlic Bread
1 loaf French Bread
1/2 cup/125 ml butter
1 tbsp/15 ml Sesame Garlic Snack and Dip Seasoning
2 tbsp/30 ml Parmesan cheese, grated

Mix together butter, dip seasoning, and cheese. Slice loaf and spread butter mixture on bread. Bake in 400 degree F/205 degree C oven for 10 to 12 minutes. Makes 8 servings.

Sesame Garlic Dip
1/2 cup/125 ml sour cream
1/2 cup/125 ml mayonnaise
1 1/2 tbsp/23 ml Sesame Garlic Snack and Dip Seasoning

Mix ingredients and refrigerate for several hours to allow flavors to develop. Serve with vegetable dippers, chips, or chicken nuggets.

Recipes using Watkins Tomato and Basil Snack and Dip Seasoning

Tomato-Basil Pasta Salad
12 oz/170 g penne pasta
1/4 cup/60 ml Garlic and Parsley Grapeseed Oil
1/4 cup/60 ml water
3 tbsp/45 ml Tomato and Basil Snack and Dip Seasoning
1/2 tsp/2.5 ml Onion and Garlic Pepper
1 cup/250 ml cherry tomatoes, halved
1 medium green bell pepper, chopped
1 medium yellow or red bell pepper, chopped
1/4 cup/60 mlgraeen onions, chopped
1/4 cup/60 ml sliced black olives
4 oz/113 g mozzarella cheese, cubed
1/4 cup/60 ml parmesan cheese
Watkins Sea Salt and Watkins Black Pepper to taste (optional)

Cook pasta according to package directions until al dente. Rinse with cold water and drain. Mix oil, water, Snack and Dip Seasoning and onion and garlic pepper together in a small bowl. Set side. Combine vegetables with pasta and dressing and mix thoroughly. Add cheesees, adjust salt and pepper if desired and chill for a least three hours to allow flavors to develop. Makes 12 servings.

Tomato Basil Bread
1 package Watkins Bread Mix
3 tbsp/45 ml Tomato and Basil Snack and Dip Seasoning
3/4 cup/125 ml tomato juice
3/4 cup/125 ml beer
sun dried tomatoes (optional)
Watkins Cooking spray

Stir 2 tablespoons of the dip mix into the dry bread mix. Add the tomato juice and beer. Mix just until blended. spray a jelly roll pan with the Watkins Cooking Spray. Shape bread into an oblong loaf. Bake at 375 degrees F/190 degrees C for 35 minutes. Place slices or diced sun dried tomatoes on top of the loaf. Bake an additional 5 minutes.