All-Natural, Gluten-Free Dip Mixes
All-Natural, Gluten-Free Dip Mixes
All-Natural, Gluten-Free Dip Mixes
All-Natural, Gluten-Free Dip Mixes
All-Natural, Gluten-Free Dip Mixes
All-Natural, Gluten-Free Dip Mixes
All-Natural, Gluten-Free Dip Mixes
All-Natural, Gluten-Free Dip Mixes
All-Natural, Gluten-Free Dip Mixes
All-Natural, Gluten-Free Dip Mixes
All-Natural, Gluten-Free Dip Mixes
All-Natural, Gluten-Free Dip Mixes

All-Natural, Gluten-Free Dip Mixes

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  • Great for healthy dips, spreads, or spicing up your favorite recipes in the kitchen!
  • Salt Free
  • No GMO
  • No MSG
  • Brand: To Market To Market
  • Jack & The Bean Dip: Parsley, Onion, Tomato, Jalapeno, Cumin, Chili Powder, Garlic, Cayenne, Coriander, Basil, Rice Concentrate (To Prevent Caking) Sunflower Oil, Oregano
  • Pardon My French Onion: Onion, Garlic, Parsley, Leeks, Black Pepper
  • Ain't No Joke It's Spinach Artichoke: Spinach, Roasted Garlic, Onion, Tomato, Rosemary, Oregano, Black Pepper
  • Thrill of a Dill: Dill, Parsley, Onion, Celery Seed, Dextrose, Rice Concentrate (To Prevent Caking)
  • Roma's Burning: Roma Tomatoes, Onion, Smoked Paprika, Garlic, Cayenne
  • Just Horsin' Around: Tomato, Chives, Onions, Horseradish, Garlic, Oregano, Pepper
  • Eat your Vegetables!: Carrots, Onion, Garlic, Tomato, Parsley, Green Peppers, Tarragon
  • Garlic of Eatin': Roasted Garlic, Onion, Tomato, Rosemary, Oregano, Black Pepper
  • Pesto and Pastabilities: Basil, Onion, Tomato, Red Bell Pepper, Garlic, Black Pepper
  • A Special Season-Mulling Spice: Cinnamon chips, Orange Peel, Whole Allspice, Whole Cloves.
  • Mama Lily's Hatch Green Chili: Hatch Green Chili, Onion, Cilantro, Tomato, Garlic, Black Pepper, Cayenne
  • Roasted Red the Pepper Spread: Onion, Red Bell Pepper, Garlic, Black Pepper and Smoked Paprika.

  • 8 oz. Jack or Cheddar Cheese
    16 oz. can Refried Beans
    ¼ cup Sour Cream
    3 Tbs. JACK AND THE BEAN DIP SEASONING

    Spray oven-proof serving dish. Cube cheese. Mix ingredients together. Cover. Refrigerate 2 hours or more. At serving time bake at 350F (covered) until bubbly. May be microwaved. Salt to taste.

    CHOP CHOP
    6 oz can Ripe Olives
    14 oz can Stewed Tomatoes
    *3 Tbs. JACK AND THE BEAN DIP SEASONING
    *For milder flavor use 2 Tbs. of seasonings.

    Drain olives. Place olives, tomatoes, and JACK AND THE BEAN DIP SEASONING in a food processor. Go chop…chop…chop. Leaving vegetables in good sized pieces. Place in serving bowl. Chill before serving. Serve with Tortilla or Corn Chips.


  • Dip Mix:
    1 Cup Sour Cream
    1 Cup Mayonnaise
    4 Tbs of Pardon My French Onion

    Spread Mix:
    8oz Cream Cheese
    1/4 Cup Mayonnaise
    4 Tbs of Pardon My French Onion

    Hot Dip Recipe:
    4 Tbs Pardon My French Onion
    8oz Cream Cheese (softened)
    1/2 Cup Sour Cream
    1/2 Cup Mayonnaise
    1 Cup Grated Cheese ( Recommend Swiss)

    Mix all Ingredients in an oven safe dish;
    Bake for 20 Minutes at 350 degrees

    Optional- Cube one slice of bread into 1/2" pieces
    Place cubes on top with 5 minutes left in baking

  • Hot Dip:
    1 Cup Good quality Mayonnaise
    ½ cup Parmesan Cheese
    1 Jar (6 ½ oz) Artichoke Hearts
    ½ cup Crab, Shrimp, or Almonds (optional)
    5 Tbs AIN'T NO JOKE

    Be sure to mix contents of the package well before measuring. Drain and chop artichoke hearts. Mix with the remaining ingredients. Put in an ovenproof dish. Refrigerate at least three hours. Bake uncovered 20-25 minutes at 325F or until bubbly. Serve warm with crackers or bread squares.

    Cold Dip:
    1 cup Mayonnaise
    1 cup Sour Cream
    1 Jar (6 ½ oz) Artichoke Hearts
    ½ cup Parmesan Cheese (optional and extraordinary)
    5 Tbs AIN'T NO JOKE

    Drain and chop artichoke hearts. Mix with the remaining ingredients and place in a serving container. Refrigerate at least three hours for flavors to blend. 

  • Dip Mix:
    1 Cup Sour Cream
    1 Cup Mayonnaise
    2 Tbs. THRILL OF A DILL SEASONING

    Mix all ingredients together thoroughly. Refrigerate overnight. Serve with raw vegetables, etc.

    Variations:
    A peeled, seeded and finely chopped cucumber added to the above makes a great fish sauce.
    A can of tomato soup prepared with milk and one tsp. of THRILL OF A DILL will be worthy of an important dinner party.

  • ROMA’S BURNING DIP:
    ½ cup Mayonnaise
    ½ cup Sour Cream
    2 Tbs. ROMA’S BURNING

    Mix well and refrigerate for three hours. Serve with assorted vegetables or chips.

    A SPREAD FOR BAGELS, BAGUETTES, AND MORE
    8 oz Cream Cheese
    1/3 Cup Sour Cream
    4 Tbs. ROMA’S BURNING

    Thoroughly mix spices in the package before measuring. Soften cream cheese, add sour cream and ROMA’S BURNING. Mix well and refrigerate for at least three hours. Serve on crackers, bagels, baguettes, bruschetta or crostini.

    FANTASTIC PASTA DISH:
    Prepare as above and refrigerate. Before serving, place mixture into a heavy saucepan over low heat, add ¼ cup milk and stir until blended and melted. Toss with hot pasta and sprinkle with toasted pine nuts.

  • AS A DIP:
    1 cup Sour Cream
    ¾ cup Mayonnaise
    4 Tbs. JUST HORSIN’ AROUND

    AS A SPREAD:
    4 Tbs. JUST HORSIN’ AROUND
    8 oz. Cream Cheese, softened
    ½ cup Mayonnaise
    2 Slices Cooked Bacon, crumpled (optional)

    Combine all ingredients, mix well. Refrigerate for at least three hours, overnight is even better. Serve the spread on bagels, pita chips, crackers, good rustic bread, sandwiches, etc. The dip is delicious served with vegetables, (i.e. artichokes), crackers, chips, etc.

  • Bagel Buddy 'N Cracker Backer:
    8 oz Cream Cheese (regular or light), softened
    ½ cup Mayonnaise
    4 Tbs. EAT YOUR VEGETABLES!

    Combine all ingredients. Place in an appropriate container and cover. Refrigerate for at least three hours. (It gets even better over time). Serve on bagels, pita bread, crackers, or melba rounds.

    Vegetable Dip:
    ¾ Cup Mayonnaise
    ¾ Cup Sour Cream
    4 Tbs. EAT YOUR VEGETABLES!

    Mix all ingredients together and refrigerate at least three hours. Serve with fresh vegetables, crackers, etc. One package will make both recipes!

  • Hot Dip:
    1 Cup Good quality Mayonnaise
    ½ cup Parmesan Cheese
    1 Jar (6 ½ oz) Artichoke Hearts
    ½ cup Crab, Shrimp, or Almonds (optional)
    3 Tbs THE GARLIC OF EATIN’

    Be sure to mix contents of the package well before measuring. Drain and chop artichoke hearts. Mix with the remaining ingredients. Put in an ovenproof dish. Refrigerate at least three hours. Bake uncovered 20-25 minutes at 325F or until bubbly. Serve warm with crackers or bread squares.

    Cold Dip:
    1 cup Mayonnaise
    1 cup Sour Cream
    1 Jar (6 ½ oz) Artichoke Hearts
    ½ cup Parmesan Cheese (optional and extraordinary)
    3 Tbs THE GARLIC OF EATIN’

    Drain and chop artichoke hearts. Mix with the remaining ingredients and place in a serving container. Refrigerate at least three hours for flavors to blend.

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