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Blue Cheese Dip and Dressing Mix 5lb
Dutch Valley’s dip mixes give you endless opportunities to add robust flavor to any food occasion! These dry powder mixes are a breeze to make with only a few additional ingredients, but tons of variety in potential usage.
Blue Cheese Dip and Dressing Mix's delectable blue cheese flavor adds the just right tangy bite to anything you can think of! Add cream cheese and sour cream to the mix to create a delicious dip for vegetables, chips and pretzels. Or use this dip on salad greens and potatoes, sprinkled over popcorn or mix with ricotta or cottage cheese and add a layer into your next lasagna.
Maltodextrin, Blue Cheese Powder (blue cheese [cultured pasteurized milk, salt, enzymes], maltodextrin, natural flavor, disodium phosphate), Cheddar and Blue Cheese Blend (cheddar cheese (cultured milk, salt & enzymes), whey, soybean oil with rosemary extract (added as antioxidant), maltodextrin, whey protein concentrate, salt, disodium phosphate, blue cheese (cultured milk, salt, and enzymes), and citric acid), Buttermilk Solids (whey solids, buttermilk powder, nonfat dry milk), Blue Cheese Powder (blue cheese [milk, salt, cultures & enzymes], disodium phosphate), Whey, Cane Sugar, Dried Onion, Corn Starch, Monosodium Glutamate, Sea Salt, Coconut Creamer (coconut oil, corn syrup solids, sodium caseinate [a milk derivative], mono & diglycerides, dipotassium phosphate and sodium silico aluminate), Salt, Natural Blue Cheese Flavor, Dried Garlic, Dried Basil, Lactic Acid (acidifier), Dextrose, White Pepper, Swiss Cheese Flavor (maltodextrin, whey solids, natural swiss cheese flavor, salt), Butter Powder (butter (cream, salt), dry buttermilk), Citric Acid (acidifier), Natural Butter Flavor, Natural Colors, Canola Oil.
Contains Milk.
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.
Made with Bioengineered Ingredient(s).
Last Changed: 1/12/2023