Pucker Up Dill

INSTRUCTIONS: Mix contents with one cup of Sour Cream and one cup of Real Mayonnaise. Chill for at least 2 hours, mix again and serve.

VARIATIONS: One cup of Sour Cream, 1/2 cup of Real Mayonnaise and 1/2 cup of Cream Cheese. You can also use fat free products and Yougurt.

INGREDIENTS: Onion, Dill, Lemon Powder, Garlic and Spices.


    PUCKER UP DILL   
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Quantity

Pucker Up Dill Dip Mix: Mix one package of seasoning with one cup of Sour Cream and one cup of REAL mayonnaise. (Salad dressing or Miracle Whip does not work well.) Let dips set for a least two hours in refrigerator before serving.

1. To make a thicker mixture, mix with 1 cup sour cream, 4oz. of REAL mayonnaise and 4 oz. of soft cream cheese.
2. Mix with just 2 cups of sour cream and spoon over a baked potato. Can also sprinkle just the seasoning over potatoes.
3. Mix as directed in basic instructions and thin with milk or buttermilk to use as a salad dressing.
4. Thin dips as for salad dressing, then serve with pasta or cooked vegetables.
5. Add a little dry mix to your beaten eggs when making omelets.
6. Add 1/2 bag of mix to 4 cups of boiling water, add 2 cups of rice and cook until rice is done.
7. Brush the dip of your choice over grilled meat or fish.
8. Add a package of seasoning to your favorite bread dough before baking. (Works great in a bread machine!)
9. Take 1/2 bag of seasoning to 1/2 cup of flour for breading meat, chicken or fish.
10. 1/2 bag of seasoning and 8 oz. of squeezable softspread margarine, brush on French bread, rye or pumpernickel as a bread spread. Add mozzarella and broil.

Pucker Up Dill Cheese Log
1/2 package of Smuggler's Pucker Up Dill
1 package (8 oz) of Cream Cheese.
1 cup of finely shredded Cheddar Cheese
1/2 cup of Black or Green chopped Olives
1 tsp Worcestershire Sauce
2 cups of finely chopped nuts (Walnuts or Pecans)

Bring cheese to room temperature, blend (with electric blender or food processor) 1/2 package of Pucker Up Dill with cheese and Worcestershire Sauce. Stir in 1 cup of chopped nuts and 1/2 cup of olives.

Spread remaining chopped nuts on a sheet of wax paper. Flour hands lightly and shape mixture into 1 long or 2 short rolls about the diameter of a silver dollar. Roll back and forth in the nuts until well coated. Wrap in waxed paper and refrigerate for at least 3 hours before serving.

Pucker Up Dill Party Potatoes
10 to 12 medium potatoes
1 8 oz. package of Cream Cheese
1 cup of Sour Cream
2 tbsp of Butter
1 package of Smuggler's Pucker Up Dill

Peel and pare potatoes. Boil until tender and then drain. Add the package of Smuggler's Pucker Up Dill to the softened cream cheese and the sour cream. Mix thoroughly. Beat the cream cheese and sour cream mixture at medium speed with a blender or food processor until well blended. Add hot potatoes, gradually beating until light and fluffy. Salt & pepper to taste.

Put into a 2 quart casserole dish. Dot casserole with butter and bake in a 325 degree oven for 25 minutes. Serves 8,