1 Lb. Pantry Bags: Please read this info that pertains to all pantry bags of savory dip mixes before ordering. It should answer any questions you may have, as well as explain what you can expect when ordering mixes from us. Also note that the crossed-out price is what it would cost to buy an equivalent amount of retail-sized packets and the price in red is the discounted bulk price.
Description: Sweet red tomato blended with
creamy Romano cheese, garlic, basil and other spices in a creamy Italian dip.
Also makes a delicious dressing which is great over salad greens or pasta.
Spread it onto French bread and toast for a quick cheesy pizza bread. Whip it
into mashed potatoes for an Italian flair.
Features: No added MSG. Gluten Free. Vegetarian. Made from scratch, in
small batches, from our own original recipe in Ohio.
Net Weight: 1 Lb. / 16 oz. / 454 grams
Yield: 1 pound makes approx. 12 packets of mix/recipes
of dip (1.5 gallons of prepared dip)
To make a Dip, stir mix with: 2
cups Sour Cream
To make a Creamier Dip, stir mix
with: 1 cup Sour Cream & 1 cup Real Mayonnaise
To make a Low-Fat Dip, stir mix with: 2 cups Plain Non-Fat Yogurt or Lite Sour Cream
To make a Spread, beat mix with: 8 oz. Cream Cheese &
2 Tbls. Milk
To make a Salad Dressing, whisk mix with: 1 1/4 cups Milk
or Buttermilk & 3/4 cup Real Mayonnaise
Serve with: Potato chips, veggie sticks, bread
cubes, and pretzels. Also tastes great as a pasta salad dressing, spread onto
Italian bread and toasted, and mixed into mashed potatoes.
Heat Level: 2 out of 10 (Mild)
Shelf Life: 2+
Years.
Store for 3+ years out of sunlight, below 70 degrees
Fahrenheit, in an airtight container
Ingredients:
garlic pepper seasoning (garlic, spices, salt), tomato powder, Romano cheese powder (a dehydrated blend of Romano cheese [part-skim cow’s milk, cheese culture, salt, enzymes], sodium phosphate), basil, < 1% silicon dioxide. Contains milk. Packaged in a
facility that handles wheat, milk, soy, egg, peanuts, and tree nuts. May contain bioengineered ingredient(s).
Alternate Names: Italian Romano Cheese Dip Mix, Margarita Pizza Dip Mix,
Sweet Basil Romano Dip Mix, Cheesy Tomato Basil Dip Mix
Mix it Up! To Make Romano Crab
Dip: 2 Tbls.
Roma Romano Dip Mix + 2 Tbls.
New England Crab Dip Mix
+ 8 oz. Cream Cheese + 1/4 cup Milk + 6 oz. can crabmeat
Mix it Up! To Make Red Pepper Pizza Dip: 2
Tbls.
Roma Romano Dip Mix + 1 1/2 Tbls.
Roasted Garlic, Onion & Pepper Dip Mix + 1 cup mayonnaise +
1 cup sour
cream
Recipe: Creamy Italian Pasta Salad
Simplicity at its best! Take this along to a barbecue or carry-in and I
guarantee it'll be the first to go!
8 oz. box rotini (spiral) pasta
1 cup frozen green peas
1 pkt.
Roma Romano Dip Mix, prepared as directed on
package for Creamier Dip
4 oz. can sliced black (ripe) olives, drained
~ Boil pasta as directed on box.
~ Drain pasta in a colander; add frozen peas to colander; rinse with cold water
until pasta has cooled and peas have defrosted; drain thoroughly; transfer to a
large bowl.
~ Stir prepared Roma Romano Dip and olives into pasta and peas.
~ Chill until ready to serve.
Recipe: Romano Crusted Roast Garlic Potatoes
Quick and easy side dish boasts an Italian flair. Compliments roast pork
loin and Italian sausage.
6 small or 3 large potatoes - scrubbed clean, cut in 1"-2" cubes
2 Tbls. olive oil or vegetable oil
1 pkt.
Roma Romano Dip Mix, unprepared
~ Place cubed potatoes in a zip-top plastic bag.
~ Drizzle oil over potatoes, seal bag, and shake to coat.
~ Open bag, sprinkle in Roma Romano Dip Mix, seal bag, shake to coat.
~ Spread coated potatoes evenly onto a cookie sheet.
~ Bake in a 425 degree oven for 20-30 minutes, until potatoes are tender.
