Contact Us :: Gourmet Farms Of Colorado / BestDips.Com - These really are the "Best Dips" !

Remember our dips are free of salt and MSG.

• Preparing Best Dips
At all shows and demos, we prepare each dip by adding the package contents to one cup of sour cream and one cup of mayonnaise. You may substitute low-fat or no-fat ingredients as you prefer: sour cream, mayonnaise, yogurt, humus, ricotta cheese, cream cheese, etc. In any case, use a total of two cups or one pound by weight.

We never recommend using "MIRACLE WHIP" or any other salad dressing. Almost every time those are used, we receive complaints from customers who regret using those products in their dip.

If you are trying to avoid the mayo, then use either 1 pound of sour cream or 1 pound of cream cheese. (I often use cream cheese at home and add a little milk with the mixer for hydration.)

The major factor in preparing a great dip is time. They should sit an hour or two in the refrigerator if possible or even better overnight. (In all cases, our dips are made at least a day before the show starts.) The longer they sit, the stronger they get!

• Making a Cheese ball
Any of our dip or dessert mixes can make a great cheese ball. Add a package to one pound of cream cheese and 4 tablespoons of butter or margarine with a mixer. You can also roll in crushed nuts if desired. Besides crackers or chips, you can serve with plenty of healthy vegetables.

• Making a Salsa
Some of our best selling dips were actually salsa mixes originally (chipotle, jalapeno, habanero, dragon breath, and southwest).

For great salsa, simply mix the contents of the package with 3 (15 oz) cans of tomatoes (diced or crushed as you prefer), or you can add it to 3 pounds of chopped fresh tomatoes and even make a salt-free salsa. Yum!

• Making a Fruit Dip
The recipe that we sample with is 8 ounces of Cool Whip and 8 ounces of cream cheese plus 4 tablespoons of margarine. (You'll need a mixer.) This creamy product can be frozen if made this way.

Serve with fresh fruit and berries as a dip or spread. You can also serve with cookies or short breads. It can even be frozen in a 9 inch ready-crust (Oreo or graham cracker). For Thanksgiving Sheila, made a trufle with layers of Pumpkin Bread and the Pumpkin Pie Fruit Dip.

• Making Chile Con Queso (Cheese dip)
The salsa mixes also make great cheese dips. (I always use the Chipotle.) Combine in a crock pot: 2 pounds of Velveeta Cheese and a half cup of milk. You can also add browned ground beef or sausage if you prefer. Leave a lot of room for the guys to stand around the pot with the chips or veggies, or make super nachos!

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