Has Anyone Ever Made Any Dips Using Our Seasonings (Besides the Dill

Click For Summary

Discussion Overview

This thread explores various personal experiences and ideas related to making dips using Pampered Chef seasonings, with a focus on low-fat options. Participants share their recipes and preferences, as well as their plans for upcoming shows and events.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, is preparing for a show and is interested in using seasonings for low-fat dips, mentioning a chipotle rub they have tried.
  • Another participant shares their experience using Southwest Seasoning mixed with light mayo and sour cream for a dip.
  • Several users mention mixing Jamaican Jerk seasoning with sour cream and fresh cilantro, expressing enjoyment of this combination with chips.
  • One participant suggests modifying the Greek Torta recipe to create a dip using low-fat cream cheese and Greek rub.
  • Another participant notes that they found many dip ideas on the Pampered Chef website, using various seasonings with light mayo and sour cream.
  • Some participants discuss the practicality of serving dips at events, with one expressing concerns about food safety for samples.
  • Several users express enthusiasm for the dips and share their plans for upcoming shows, including veggie and cracker trays.

Areas of Agreement / Disagreement

Views differ on the best combinations for dips and the practicality of serving them at events, with no clear consensus emerging on specific recipes or methods.

Contextual Notes

Participants share a variety of personal experiences and preferences regarding dips, with a focus on using Pampered Chef seasonings in low-fat recipes for shows and events.

Who May Find This Useful

Consultants looking for ideas on using seasonings for dips in their shows or events may find the shared experiences and recipes helpful.

leftymac
leftymac
Messages
1,748
Has anyone ever made any dips using our seasonings (besides the dill mix)? I'm doing a show for my Weight Watchers leader in a few weeks and wanted to start the show by demonstrating a few of them used in some low-fat dips. I made one with the chipotle rub, but the verdict is still out as to how it actually tastes.

Merci!
 
Southwest Seasoning!!! :D
I use 1-2 TBSP seasoning with 1/4 cup light mayo & 3/4 cup sour cream.
 
Last edited:
I mix the Jamaican Jerk with sour cream (no mayo) about 2T and then chop some fresh cilantro and stir it in too...love it with Tostitos Gold chips!
 
janetupnorth said:
I mix the Jamaican Jerk with sour cream (no mayo) about 2T and then chop some fresh cilantro and stir it in too...love it with Tostitos Gold chips!
Click to expand...

Ooooh Janet!! That sounds FABULOUS.
I LOVE the jerk rub and ANYTHING with fresh cilantro makes me happy:sing: .
 
  • Thread starter
  • #5
SusanBP0129 said:
Southwest Seasoning!!! :D
I use 1-2 TBSP seasoning with 1/4 cup light mayo & 3/4 cup sour cream.
Click to expand...

Dang nabbit..I just placed a supply order too and have a million spices EXCEPT for the southwest seasoning. Why I submit these things before checking back here..I dunno :(
 
  • Thread starter
  • #6
janetupnorth said:
I mix the Jamaican Jerk with sour cream (no mayo) about 2T and then chop some fresh cilantro and stir it in too...love it with Tostitos Gold chips!
Click to expand...

That does sound delicious. It's so yummy on the jerk chicken nachos (which are some of the best nachos I have *ever* had).
 
You could also modify the Greek Torta and make a dip with lowfat cream cheese and greek rub and serve it with Rosemary & Olive Oil Triscuits.
 
I did a quick search of the recipes on The Pampered Chef website. I searched appetizers and then under type, I did Dips. They had lots of great ideas using almost all the different seasonings. You would use light mayo and light sour cream, of course. Michelle
 
You all rock! I have a few shows coming up that I'd love to use these with! So I think a veggie and cracker tray is in the works along with the dips!!

Now onto desserts.... ha ha
 
  • Thread starter
  • #10
janetupnorth said:
You could also modify the Greek Torta and make a dip with lowfat cream cheese and greek rub and serve it with Rosemary & Olive Oil Triscuits.
Click to expand...

Mmm Janet, that sounds delish!
 
leftymac said:
Dang nabbit..I just placed a supply order too and have a million spices EXCEPT for the southwest seasoning. Why I submit these things before checking back here..I dunno :(
Click to expand...

The Southwest is my favorite. You have to get some!
 
leftymac said:
Dang nabbit..I just placed a supply order too and have a million spices EXCEPT for the southwest seasoning. Why I submit these things before checking back here..I dunno :(
Click to expand...
Yeah, that's me, too. Always submitting supply orders and then wishing I had thought a little harder.
 
leftymac said:
Has anyone ever made any dips using our seasonings (besides the dill mix)? I'm doing a show for my Weight Watchers leader in a few weeks and wanted to start the show by demonstrating a few of them used in some low-fat dips. I made one with the chipotle rub, but the verdict is still out as to how it actually tastes.

Merci!
Click to expand...
You can make tortilla chips or pita chips that are less fattening than eating chips out of the bag, too. My favorites are Jerk with sour cream and Southwestern with sour cream and mayo.
 
janetupnorth said:
You could also modify the Greek Torta and make a dip with lowfat cream cheese and greek rub and serve it with Rosemary & Olive Oil Triscuits.
Click to expand...


Ohhhhh, I love that Greek Rub! I think I'm addicted!

I keep forgetting to buy plain hummus - It's in my head that the Greek and Moroccan Rubs would both be good in hummus with pita chips & veggies.
 
ok question about these dips? i am doing this health fair in may and was asked to maybe have some sample stuff at my table, i was wondering if by using the low fat or fat free sour cream and mayo, would this be something good to take to this, i need some things that are inexpensive and can get alot out of it. i will be there from like 8-2 i think is the time.
 
ChefDella said:
ok question about these dips? i am doing this health fair in may and was asked to maybe have some sample stuff at my table, i was wondering if by using the low fat or fat free sour cream and mayo, would this be something good to take to this, i need some things that are inexpensive and can get alot out of it. i will be there from like 8-2 i think is the time.
Click to expand...

Personally, I would never touch a dip that is sitting out as a sample, unless it was in it's own little sample cup, and sitting on ice.
Especially after this past flu season, I am becoming quite the germaphobe!:o
 
thanks i wan't even thinking about that, so with that said could you guys possibly throw some healty recipes my way that i could possibly do for samples
 
ChefBeckyD said:
Personally, I would never touch a dip that is sitting out as a sample, unless it was in it's own little sample cup, and sitting on ice.
Especially after this past flu season, I am becoming quite the germaphobe!:o
Click to expand...


I would put them in the little throw away paper thingys like they have in fast food restaurants for ketchup - also used for jello shots! ;) and put them on the chillzane rect. server - some carrots (baby) that would be good -
 
You could squirt a teeny dollop of dip from the EAD into a portion cup and then drop a baby carrot into it. Then you keep the EAD on ice, and put the portion cups on the chillzanne rectangle to keep them cold, too.
 
chefann said:
You could squirt a teeny dollop of dip from the EAD into a portion cup and then drop a baby carrot into it. Then you keep the EAD on ice, and put the portion cups on the chillzanne rectangle to keep them cold, too.
Click to expand...


What a smart problem solver you are Ann!:thumbup:
 
ChefBeckyD said:
What a smart problem solver you are Ann!:thumbup:
Click to expand...
He-he - read the post right BEFORE Ann's. ;)That or stick a few pretzel sticks in each cup - I've seen that many times too...or one cracker per cup, etc...
 
janetupnorth said:
He-he - read the post right BEFORE Ann's. ;)
Click to expand...
I was expanding on that one. :) It's a heck of a lot easier to put a little bit of dip in the cups with the EAD than with something else.
 
chefann said:
I was expanding on that one. :) It's a heck of a lot easier to put a little bit of dip in the cups with the EAD than with something else.
Click to expand...

Ya know I have to pick on you when I can, there aren't THAT many opportunities... :p


I don't think the greek dip will fit in it well, well better than the old EAD! That thing would frustrate me so much before the redesign. I would shoot the cap off with just cool whip or sour cream!
 
Hey Becky - check out the dip tip in the PC Newswire!!!!...just what you mentioned earlier today!
 
janetupnorth said:
Hey Becky - check out the dip tip in the PC Newswire!!!!

...just what you mentioned earlier today!
Click to expand...


I saw that.

I think one of the ghosts from HO used my idea!:D
 

Frequently Asked Questions

Has anyone ever made any dips using Pampered Chef seasonings besides the dill?

Yes, many Pampered Chef consultants and customers have created a variety of dips using different seasonings. The versatility of the seasonings allows for creative combinations that can enhance flavors in dips beyond just dill.

What are some popular dips made with Pampered Chef seasonings?

Some popular dips include a ranch dip made with the Ranch Seasoning Mix, a taco dip using the Taco Seasoning, and a spinach artichoke dip featuring the Garlic & Herb Seasoning. Each seasoning brings a unique flavor profile that can elevate your dip recipes.

Can I use Pampered Chef seasonings in hot dips?

Absolutely! Pampered Chef seasonings can be used in both cold and hot dips. For example, mixing the Italian Seasoning with cream cheese and sour cream creates a delicious warm dip that can be served with bread or crackers.

How do I adapt a dip recipe to include Pampered Chef seasonings?

To adapt a dip recipe, simply replace the herbs or spices in the original recipe with the corresponding Pampered Chef seasoning. Start with a small amount and adjust to taste, as the seasonings can vary in strength and flavor.

Are there any specific tips for making dips with Pampered Chef seasonings?

When making dips, it's helpful to mix the seasonings with creamy ingredients like sour cream, yogurt, or cream cheese to allow the flavors to meld. Let the dip sit for at least 30 minutes before serving to enhance the taste. Experimenting with different combinations can lead to delicious new creations!

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