Friday, March 1, 2013

Bacon chives and cheese dip mix

My husband goes back to work on Monday after 8 1/2 months paternity leave (I know, I've been spoiled!) and I've been loading up on groceries to pack in his lunches. I like to send him with a lot of healthy food, because I know he's more likely to eat vegetables when he's a captive of his cubicle with only what's in his lunch box to choose from. Lunches are perfect for dip mixes, because you can make individual servings. This one is one of his favorites:

Bacon Chives and Cheese Dip Mix (single use)

1 1/2 teaspoons bacon bits
1 teaspoon onion powder
1 teaspoon parmesan cheese
3/4 teaspoon chives
1/4 teaspoon pepper
1/4 teaspoon onion flakes

Big Batch (makes 4 uses)

2 tablespoons bacon bits
4 teaspoons onion powder
4 teaspoons parmesan cheese
3 teaspoons chives
1 teaspoon pepper
1 teaspoon onion flakes

I would store the big batch in the fridge because of the parmesan.

What else you'll need

1 cup of mayo, sour cream or yogurt (or any combination of the two)

Combine 1 1/2 tablespoons mix with wet ingredient and stir well. Let it chill for at least 30 minutes prior to serving to infuse the flavors.

Serve with veggies or as a baked potato topper. To make an individual 'dip cup' for lunches, use 1 teaspoon of mix with 1/4 cup of wet ingredient in a small container. This way you can have fresh dip every day without it going bad by the end of the week (or have a different dip every day using a different dip mix). A dip will only last 3 days in the fridge, but an opened container of mayo/sour cream/yogurt will lasts weeks.

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