Wilde Thyme Recipe’s
Hot Spinach Dip
1 package Wilde Thyme Spinach Dip
8 oz. cream cheese softened
8 oz. sour cream
1 cup sharp cheddar cheese
1 small can water chestnuts chopped
Preheat oven to 350 degrees. Mix ½ cup cheddar cheese with the rest of the ingredients. Spread into an oven proof casserole dish. Top with remaining cheddar cheese. Bake for 30 minutes, or until the cheese is bubbling. Serve with crackers or bread sticks. Enjoy!
Wilde Thyme Snack Mix
Place the crackers in a large bowl and set aside. Mix oil with the dip mix in a small sauce pan. Heat on low heat until the dip is dissolves, stirring constantly. Pour warm dip mixture over the crackers and stir until the crackers are well coated. Let sit 5 minutes and store in a large covered container. Enjoy!
Dill Shrimp Dip
Mix all ingredients together and chill overnight. Serve with crackers or cucumber slices. You can substitute crab or salmon for the shrimp. Enjoy
Pizza Pasta Salad
1 Wilde Thyme Vegetable Dip
¾ cup oil
¼ cup cherry vinegar
1 lb. pasta cooked and drained
1 pt. cherry tomatoes quartered
3 oz. pepperoni sliced and quartered
½ green pepper diced
3.23 oz can sliced black olives
2 cups shredded mozzarella cheese
Mix the dip with the oil and vinegar. Set aside. Mix the remaining ingredients in a large bowl. Gently mix in the dip and chill. Top with additional cheese is desired before serving. Enjoy!
Cheddar Bacon Potato Bake
1 package Wilde Thyme Cheddar Bacon Dip
2 cups shredded Colby jack cheese
1 can cream of potato soup undiluted
1 cup sour cream
1 2 pound package frozen hash browns
¼ cup butter or margarine melted
Preheat oven to 350 degrees. Mix 1 cup of the colby jack cheese with the rest of the ingredients. Place in a greased 9X13 casserole. Top with the remaining cheese. Bake for 45-60 minutes. You can substitute cream of mushroom or cream of chicken soup for the cream of potato. Enjoy!