Good Ol' Country Vegetable Dip Mix Recipes

Stuffed Garden Spinach Manicotti

  • 1 medium onion, finely chopped
  • 2 cups ricotta cheese 
  • 1 cup shredded part-skim mozzarella cheese
  •  6 tablespoons grated Parmesan cheese,
  • 1 pkt " The Dippin Family" Good Ol' Country Vegetable Mix.
  • frozen chopped spinach, thawed and squeezed dry
  • 8 manicotti shells, cooked and drained COOK THE SHELLS FIRST BEFORE STUFFING THEM!!!
  • 1 jar (26 ounces) spaghetti sauce                                                                        
  • In a small skillet, sauté onion in oil for 4 minutes. Set aside.
  • In a large bowl, combine the ricotta, 1/2 cup mozzarella cheese,  4 tablespoons Parmesan cheese, and one packet of Good Ol' Country Vegetable Mix.
  • Stir in onion mixture and spinach (make sure spinach doesn't have any extra moisture.)
  •  Stuff into the manicotti shells.
  • Pour half of the spaghetti sauce into a greased 13x9-in. baking dish. Arrange shells over sauce; top with remaining sauce.
  • Cover and bake at 350° for 25 minutes.
  • Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5-10 minutes longer or until cheese is melted.

Garden Stuffed Mushrooms

 

Simplicity at it's best. Easy recipe, delicious results!

 

1 pkt " The Dippin Family" Good Ol' Country Vegetable Mix.

24 oz stemmed button mushrooms. ( Baby portabella or plane white mushrooms

8 oz cream

2 cups finely chopped baby spinach

1/2 cup sharp white cheddar cheese

Panko Bread Crumbs ( If desired. Can substitute bacon bits for low carb option)

 

  • Preheat oven to 375°F and line a baking sheet with foil or parchment paper. Prefer not to line it? Rub lightly with oil. Measure out all ingredients first for speedier stuffage!
  • Clean mushrooms by dusting off the caps with a slightly damp paper towel. Remove the stems and set aside for chopping. Place mushroom tops (hole side up) on your baking sheet.
  • Clean stems by rinsing well with water and finely mince. You should end up with just about 2 cups chopped stems.
  • Measure out spinach by packing leaves into the measuring cup then chop on a cutting board. I like to roll/form it into a little compact pile, then carefully cut into vertical shreds then chop horizontally into small pieces.
  • Melt butter in a large pan or skillet over medium-high heat and add minced mushroom stems. Sauté for 2-3 minutes then add the spinach.
  • Once the spinach has wilted, add cream cheese and Good Ol' Country Vegetable Mix pkt and stir it all up until the cream cheese has melted. (FOR A SPICIER VERSION ADD 1/2 TEASPOON OF CRUSHED RED PEPPER FLAKES)
  • Remove from heat. Fold in the cheese.
  • Spoon spinach mixture into each mushroom cap.
  • Sprinkle with panko breadcrumbs for an optional but tasty topping.
  • Bake at 375°F for approx. 15-20 minutes or until filling is hot and melty and the mushrooms are deliciously tender. Larger mushrooms may need to bake a bit longer so just check for doneness and you're good to go! Dive in while they're hot and enjoy!