Salt Sisters Dips
$7.50
Description
Tuscan Ranch
With fresh yet robust flavor, this is most definitely a party favorite. Its versatility and dynamic flavor profile make it perfect for dips, sauces, and even marinades. With the richness of bell pepper and garlic, elevated by the freshness of Italian herbs and dill, it’s sure to become one of you go-to seasonings.
Uses: Mix contents of packet with 1-1/4 cups sour cream and 3/4 cup mayo. For some zing, squeeze in a bit of lemon juice or add a splash of vinegar. Use as a delicious dip for a platter of raw vegetables, grilled chicken wings, chips or even as a sandwich spread.
Ingredients: Unrefined sea salt, oregano, basil, thyme, rosemary, marjoram, garlic, onion, bell pepper, dill, crushed red pepper
Tuscan Ranch Chicken Kabobs
1 TBS s.a.l.t. sisters Tuscan Ranch Dip
1½ lbs chicken breasts, boneless, skinless, cut into 1-inch strips
2 TBS lemon juice
Dipping Sauce:
½ cup sour cream
3 TBS mayonaise
1 TBS lemon juice
2-3 tsp s.a.l.t. sisters Tuscan Ranch Dip
In a large bowl, mix the lemon juice, Tuscan Ranch Dip and chicken. Stir to combine so that all the chicken strips are well coated with the seasoning. Cover and refrigerate for 30 minutes. Meanwhile, soak 8 bamboo skewers in water for 30 minutes. Heat grill to medium heat. Remove chicken from marinade, discarding any remaining marinade. Thread chicken onto skewers and grill 8-10 minutes or until chicken is cooked through, turning to brown all sides. Serve with dipping sauce.
To make sauce, combine all ingredients in a small bowl and refrigerate for 30 minutes.
Smoky Italian
A blend of bold spices, underlined by a hint of paprika-inspired smokiness, make this dip absolute perfection. With garlic, fennel and oregano, this seasoning becomes the ideal vehicle for anything you can think of, from pasta and meat dishes to a veggie sauté.
Uses: Mix 1 tablespoon with 1/4 cup olive oil and let set for half an hour to allow the herbs and spices to soften. A tablespoon of freshly grated parmesan cheese stirred in makes this insanely good. Try it in a tossed salad with tomatoes, olives, red onion and grilled chicken or drizzled on warm Italian bread.
Ingredients: Unrefined sea salt, paprika, garlic, onion, black pepper, fennel, basil, oregano
Roasted Pork Loin
1 (3 lb) pork loin roast
½ cup s.a.l.t. sisters Smoky Italian Bread Dip
1 bottle white balsamic vinegar
The night before you plan to serve the dish, coat pork loin liberally with Smoky Italian Bread Dip; the entire loin should be covered. Place seasoned loin in a gallon-sized zip-lock bag and pour in the bottle of white balsamic vinegar; refrigerate overnight. The next day, when you are ready to cook, preheat the oven to 350°. Place loin in the roasting pan with the marinade juice and cook for 1 hour, or until slightly pink inside. Remove from oven and cover with foil; let rest for 15 minutes. Pour pan drippings over loin, slice and serve.
Southwest Ranch
Here is the Southwest brought to life. A hint of lime, the perfect amount of cumin, and a subtle burst of chili. The quintessential flavors of New Mexico and Arizona come together in a zesty and delicious savory punch.
Uses: Mix contents of packet with 1-1/4 cups sour cream and 3/4 cup mayo. For some zing, squeeze in a bit of lemon juice or add a splash of vinegar. Use as a dip for bell peppers, a delicious topping on fajitas and tacos, or even as a sandwich spread.
Ingredients: Oregano, basil, thyme, rosemary, marjoram, onion, garlic, bell pepper, dill, crushed red pepper, unrefined sea salt, ancho chili, honey powder, chili powder, sun-dried tomato, black pepper, cumin, mustard seed, coriander, paprika, lime peel, oregano
Cabbage Patch Soup
2 lb ground beef
1 cup onion, chopped
1 garlic clove, minced
1 cup green bell pepper, chopped
1 (6 oz) can tomato paste
3 medium tomatoes, chopped
2-3 Tbs s.a.l.t. sisters Southwest Ranch Dip
1 (15 oz) can kidney beans, drained and rinsed
1 head cabbage, chopped
6 cups chicken broth, reduced sodium
4 cups beef broth, reduced sodium
In a large soup kettle, brown beef with onion, garlic and green bell pepper. Add tomato paste, tomatoes, Southwest Ranch Dip and kidney beans; stir well. Add cabbage and cook 1-2 minutes. To the pot, slowly add chicken and beef broth; bring to a boil. Reduce heat and simmer for 1 hour. Serve warm.
Charmane’s Bread
So much more than just a bread dip. A one-of-a-kind combination that will enhance any appetizer or entree. Robust and deliciously flavorful, this seasoning features hints of garlic and sun-dried tomato with a blend of herbs so addictive you will keep coming back for more.
Uses: Mix 1 tablespoon with 1/4 cup olive oil and let set for half an hour to allow the herbs and spices to soften. Try it as an all-purpose seasoning; sever with a crusty baguette, drizzle over slices of fresh mozzarella, toss with pasta and parmesan cheese, or rub onto chicken before pan-searing.
Ingredients: Unrefined sea salt, oregano, basil, thyme, rosemary, marjoram, sun-dried tomato, garlic, crushed red pepper
Frittata
Extra Virgin Olive Oil
4 oz mushrooms, sliced
½ medium onion, chopped
½ red bell pepper, chopped
2 cups potatoes, cooked and chopped
1-2 tsp s.a.l.t. sisters Charmane’s Bread Dip
2 tsp garlic, minced
1 lb sausage, cooked and chopped
8 eggs
Sea salt and freshly ground pepper
½ cup heavy cream
1 cup sharp cheddar cheese, shredded
4 oz mushrooms, sliced
½ medium onion, chopped
½ red bell pepper, chopped
2 cups potatoes, cooked and chopped
1-2 tsp s.a.l.t. sisters Charmane’s Bread Dip
2 tsp garlic, minced
1 lb sausage, cooked and chopped
8 eggs
Sea salt and freshly ground pepper
½ cup heavy cream
1 cup sharp cheddar cheese, shredded
Preheat the oven to 350°. Heat EVOO in a large oven-proof skillet (we like cast iron) over medium-high heat. Sauté mushrooms until browned. Add the onions and red bell pepper, sauté until tender. Add the potatoes, season with Charmane’s Bread Dip and black pepper. Sauté to crisp up the potatoes, then reduce heat. Add garlic and sausage, sauté about 2-3 minutes. In a medium bowl, whisk eggs, cream, sea salt and pepper. Pour over veggie mixture in sauté pan. Cook undisturbed for 4-5 minutes until eggs are just set. Sprinkle cheese over frittata and place in oven. Cook until cheese is melted and eggs are completely set. Let frittata stand for a few minutes outside of the oven before serving.
Salsa di Parma
When you think of the greatest Italian dishes, your mind can’t help but reminisce about the flavor of garlic. This dip is the essence of that flavor. Combined with crushed red pepper and oregano, the taste is powerfully evocative of how you imagine Italian cuisine should taste.
Uses: Mix 1 tablespoon with 1/4 cup olive oil and let set for half an hour to allow the herbs and spices to soften. A tablespoon of freshly grated parmesan cheese stirred in makes this insanely good. Toss with pasta and fresh tomatoes, drizzle over vegetables before roasting, or serve with warm slices of ciabatta bread.
Ingredients: Garlic, onion, unrefined sea salt, oregano, crushed red pepper, black pepper
Spinach & Artichoke Dip
1 small onion, chopped
2 tsp Extra Virgin Olive Oil
½ cup canned artichoke hearts, chopped
10 oz package frozen spinach (thawed, drained and chopped)
½ cup sour cream
2 TBS mayonaise
1/3 cup Parmesan cheese
2 TBS s.a.l.t. sisters Salsa di Parma Bread Dip
Butter, for greasing
Preheat the oven to 375°. In a small pan, heat EVOO over medium heat, add onions and sauté until soft. In a medium bowl, combine the cooked onions and the rest of the ingredients, mix well. Lightly grease a medium baking dish with butter. Transfer dip mixture into dish, bake for 15-20 minutes, or until heated through. Serve with pita bread or crackers.
Greek Bread
A powerhouse of multifaceted flavor, this blend is mouthwatering and deliciously addictive. A satisfying mix of citrusy lemon, rich red bell pepper, spicy cayenne and fresh herb makes for a beautiful dip inspired by Grecian cuisine.
Uses: Mix 1 tablespoon with 1/4 cup olive oil and let sit for half an hour to allow the herbs and spices to soften. A tablespoon of freshly grated parmesan cheese stirred in makes this insanely good. Toss with olives, tomatoes, feta cheese and cucumber for a delicious Greek salad, rub on fish or chicken before grilling, or serve with warm slices of fresh bread.
Ingredients: Unrefined sea salt, lemon peel, garlic, oregano, red bell pepper, basil, red wine vinegar powder, marjoram, cayenne, crushed red pepper, parsley
Mediterranean Greek Salad
3 cucumbers, seeded & sliced
1½ cups feta cheese, crumbled
1 cup Kalamata olives, pitted & sliced
3 cups Roma tomatoes, diced
1/3 cup oil packed sun-dried tomatoes, drained (reserve oil)
1 cup roasted sweet red peppers, julienned
1½ cups red onion, sliced
Greek Dressing (recipe below)
In a large salad bowl, toss together the cucumbers, feta, olives, tomatoes, sun-dried tomatoes, red peppers and red onion. Drizzle dressing over salad and toss to coat. Serve immediately. You can add chopped romaine lettuce and diced cooked chicken to make a meal.
Greek Dressing:
2/3 cup Extra Virgin Olive Oil
2 Tbs reserved oil from sun-dried tomatoes
¼ cup red wine vinegar
½ tsp Dijon mustard
1 Tbs Greek Bread Dip or to taste
In a small bowl, add all ingredients and whisk thoroughly to combine
Additional information
| Flavor | Charmane's Bread, Greek Bread, Salsa di Parma Bread, Smoky Italian, Southwest Ranch, Tuscan Ranch |
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