Satisfy your need to snack with our Bacon Cheddar Dip mix. Just mix with sour cream and cream cheese for a flavor-packed snack.
1 (10 oz.) can cream of chicken soup
1 pkg. Bacon Cheddar Dip Quick Mix
4 oz. cream cheese
16 oz. non-alcoholic lager beer
½ cup cooked chopped bacon
2 Tbsp. fresh chopped parsley
Salt and pepper to taste
In a saucepan, combine cream of chicken soup, Bacon Cheddar Dip Quick Mix, cream cheese and beer. Bring to a boil, stirring often. Reduce heat and simmer 10 minutes, stirring often. Remove from heat and stir in chopped bacon and parsley. Season to taste.
1 lb. ground beef
1-10 3/4 oz. can Cream of Mushroom Soup
3/4 cup milk
1 pkg. Bacon Cheddar Quick Mix Dip
8 oz. cream cheese (cut into pieces)
Approximately 1 lb. Potato Puffs (Tater Tots)
Preheat oven to 400º F. In a saucepan, brown ground beef and drain. Over medium-high heat, stir in Cream of Mushroom Soup and milk. Add Bacon Cheddar Quick Mix and cream cheese. Stir constantly until cream cheese has melted. Transfer to a greased 8”x 8” baking dish. Top with a single layer of Potato Puffs and bake for 30 minutes. Let stand 10 minutes before serving.
2 – 8 oz. pkgs. cream cheese, softened
1 – 8 oz. pkg. shredded sharp cheddar cheese
1 Pkg. Rada Quick Mix Dip – any flavor (we used Bacon Cheddar)
Fresh parsley, chopped (optional)
Red bell pepper, diced (optional)
In a small bowl, beat the cream cheese and cheddar cheese with an electric mixer on medium speed until well blended. Add Rada Quick Mix Dip; mix well. Cover and refrigerate for several hours or overnight. Place a drinking glass in the center of a serving plate. Drop spoonsful of cheese mixture around glass, just touching outer edge of glass to form a ring. Smooth cheese with a spatula. Remove glass. If desired, garnish the top of the wreath with chopped fresh parsley and diced red pepper. Serve with crackers and vegetables.
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There are many ways to use Rada’s Quick Mixes! Amazing when prepared as directed on the package and equally tasty when used in other recipes too.
1 (10 oz.) can cream of chicken soup
1 pkg. Bacon Cheddar Dip Quick Mix
4 oz. cream cheese
16 oz. non-alcoholic lager beer
½ cup cooked chopped bacon
2 Tbsp. fresh chopped parsley
Salt and pepper to taste
In a saucepan, combine cream of chicken soup, Bacon Cheddar Dip Quick Mix, cream cheese and beer. Bring to a boil, stirring often. Reduce heat and simmer 10 minutes, stirring often. Remove from heat and stir in chopped bacon and parsley. Season to taste.
1 lb. ground beef
1-10 3/4 oz. can Cream of Mushroom Soup
3/4 cup milk
1 pkg. Bacon Cheddar Quick Mix Dip
8 oz. cream cheese (cut into pieces)
Approximately 1 lb. Potato Puffs (Tater Tots)
Preheat oven to 400º F. In a saucepan, brown ground beef and drain. Over medium-high heat, stir in Cream of Mushroom Soup and milk. Add Bacon Cheddar Quick Mix and cream cheese. Stir constantly until cream cheese has melted. Transfer to a greased 8”x 8” baking dish. Top with a single layer of Potato Puffs and bake for 30 minutes. Let stand 10 minutes before serving.
2 – 8 oz. pkgs. cream cheese, softened
1 – 8 oz. pkg. shredded sharp cheddar cheese
1 Pkg. Rada Quick Mix Dip – any flavor (we used Bacon Cheddar)
Fresh parsley, chopped (optional)
Red bell pepper, diced (optional)
In a small bowl, beat the cream cheese and cheddar cheese with an electric mixer on medium speed until well blended. Add Rada Quick Mix Dip; mix well. Cover and refrigerate for several hours or overnight. Place a drinking glass in the center of a serving plate. Drop spoonsful of cheese mixture around glass, just touching outer edge of glass to form a ring. Smooth cheese with a spatula. Remove glass. If desired, garnish the top of the wreath with chopped fresh parsley and diced red pepper. Serve with crackers and vegetables.
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