Recipies for Dips Using Seasonings/Rubs/Sprinkles?

[pctharper]

Do you have any recipies using our seasonings/rubs/sprinkles that uses that as the main focus only adding a few extra ingredients?

I found the SW one using the seasoning, ranch, and mayo. Any others?

 

[chefheidi2003]

2 TBSP Sundried Tomato Herb Seasoning with 8oz cream cheese. I like it with Crackers.

 

[Careyann]

1 cup mayo, 1 cup sour cream and 2 TBSP Spinach & smoky red pepper oil dipping seasoning - makes the best dip ever!!!

 

[winklermom]

Anybody else got suggestions they'd like to share?

 

[ShellBeach]

1/2 stick butter room temp, and 1 Tablespoon sun-dried tomato rub, mix well, spread on bread and bake at 350 for 10 minutes.

Basically the recipe in the catalog on page 39, but I am too lazy to melt the butter. Also I prefer like the sun-dried tomato over the garlic parmesan.

 

[magentablue]

I just mixed 1T Moroccan rub with 1c regular hummus.

 

[ghosking1856]

Does anyone have any suggestions for Herbs de Provence THANKS

 

[pampered1224]

I love the Herbs de Provence on roasted or grilled potatoes. Simply cut the potatoes into similar sized pieces. Oil lightly and sprinkle with as much Herbs de Provence to liking. Roast or grill until tender but not falling apart. I have also added it to mashed potatoes, garlic mashed potatoes, boiled, steamed, grilled veggies too. My favorite though, Grill Roasted Cauliflower! Clean a head of cauliflower. Do NOT remove the core. Take enough foil to wrap the head in and lay it on a counter. Add a second sheet of foil on top of that. Place the head of cauliflower on the foil. Take about 4 tablespoons of soft butter and rub it into the head of cauliflower. This is optional: Fresh ground salt and pepper. Then sprinkle it with the Herbs de Provence. Wrap it in the foil making sure to seal it well. Place it on the grill on medium heat for 30 to 45 minutes. Make sure to turn the package every so often. In the last 10 minutes, stop turning the package and using the Grill Fork, test the head of cauliflower through the foil. The fork should insert in quite a ways without resistance. Remove it from the grill and allow it to sit for about 5 minutes. I use a large bowl to unwrap it as you do not want to loose the butter and herb sauce you so lovingly created. The head should have a dark rich color and may even be a little burned in spots. Sometimes I serve this as is or I grate over some fresh Parmesan Cheese. I also sometimes do two or three heads at a time. I use one head to make soup! Cut off about 1/4 of the head and reserve. Cut up and place the rest in a blender with 3 to 4 cups of chicken broth. Blend until smooth. Place in pot and bring to a simmer. Add the remaining, cut into bite sized pieces, cauliflower and heat another 10 minutes. Serve with crusty bread and/or a salad and you have a simple, healthy dinner!
Oh and yes, the core is usable in the soup in the blended part and I find it tender enough usually to not worry about ever removing. There is a lot of flavor there!