THE WESTMINSTER WHIMSY EXPERIENCE

Tempt Your Tastebuds With Recipes From Our Whimsical Kitchen

Tofu Dip
Add 1 tbsp. of your favorite dip mix with 1/2 a package of silken Tofu and whip. Let stand in refrigerator for 1 hours before serving.


Meat Loaf
Preheat oven to 350oF
Mix one package of Herb Dip with one pound of ground beef, 1 tbsp. of soft butter or margarine, and 1 tbsp. of bread crumbs. Place in a lightly greased loaf pan. Bake at 350oF for approximately 45 minutes.


Bagel Spread
Mix 1 tbsp. of your favorite dip mix. with 8 oz. of softened cream cheese. Let stand over night in refrigerator. Spread on bagels or toast for a unique taste. *Remember use only 1 tbsp. of dip mix for every 8 oz. of cream cheese.


Zesty White Rice
In a large saucepan bring 2 c. of chicken or vegetable broth and 1 package of Zesty Ranch Dip to a boil. When at a full boil add 1 c. of long grain white rice. Cover and let simmer for approximately 20 minutes or until all of the broth is absorbed and the rice is tender. Serve warm. This recipe may also be tried with some of our other varieties of dip.


Salad Dressing
In a medium cruet, mix 1 tbsp. of your favorite dip mix with 1/4 c. of olive oil, 3/4 c. distilled or wine vinegar, and 1 tbsp. of water. Shake well and let stand for a few hours before using. Shake before every use.


French Butter
Blend 1 tbsp. of French Chive Dip with 1c. soft butter or margarine. Chill. Serve on bread or toast.


Mexican Style Popcorn
Mix 1 tbsp. of Mexican Fiesta Dip with 6 cups of warm popcorn. Garlic Dip is great too!.


Meat or Fish Stirfry
Place 3 tbsp. of olive oil in a skillet with your choice of dip mix. Add one pound of chicken, beef, pork or fish cut into strips and vegetables of your choice. Cook on medium heat tossing often.


Spicy Roasted Potatoes
Preheat oven to 425oF.  Cut 4 medium potatoes into 1 inch cubes (for best results do not rinse potatoes). Cover the bottom of a 13 x 9 inch pan with 2 tbsp. of olive oil. Place 1 packet of your favorite dip mix and the potato cubes in a large plastic bag. Shake bag until potatoes are evenly covered with spices. Place the potatoes in the pan. Bake at 425oF for approximately 25 minutes or until tender. Toss before serving.


Black Pepper Steaks
Rub 1 tsp. of oil on each steak. Press in 1 tbsp. of Black Pepper Parmesan Dip into each steak and grill.


Dilly Chicken Salad
Finely chop 3 c. of cooked chicken. Add 1 stalk of chopped celery, 1/4 c. chopped onions and 1 package of Dill Dip. Mix with 1/4 c. of mayonnaise or enough to achieve your desired consistency. Serve chilled.


Garlic Buttered Noodles
Half fill a 6 qt. saucepot with water and t tbsp. of olive oil. Place covered over high heat. When the water is at a full boil toss in one pound of egg-noodles (or noodles of your choice). When the noodles are tender drain them and place in a large bowl. While hot mix in 4 tbsp. of butter or margarine and one package of Garlic Dip. Mix until completely blended and serve. This recipe may also be tries with other varieties of dip.


Pumpernickel Dip Platter
Cut out the center of a round loaf of Pumpernickel or Rye bread. Place hollowed out loaf on a plate and cut removed bread into cubes and place around the hollow loaf. Whip 1 package of Spinach Mushroom Dip with 2 c. of sour cream and 1 c. of cream cheese. Fill loaf with Spinach Mushroom Dip. Chill and Serve.


Breads
Add 1 tbsp. of your favorite dip mix to your favorite 1 1/2 pound bread machine recipe.


Cold Pasta Salad
Half fill a 6 qt. saucepot with water and t tbsp. of olive oil. Place covered over high heat. When the water is at a full boil toss in one pound of tortellini or your favorite pasta. When the noodles are tender drain them and place in a large bowl. Mix cooked pasta with one package of Sundried Tomato or Bacon Dip, 1.c or mayonnaise, and tbsp. of parmesan cheese. Mix until completely blended. Chill for 1 hour. Serve as a side dish or over a bed or lettuce. This recipe may also be tried with some of our other varieties of dip.  


Spicy Chicken Fingers
Preheat oven to 350oF.  Cover the bottom of a 9 x 9 inch pan with 2 tbsp. of olive oil. Place 1 packet of Onion Garlic Dip and 1/2 cup of bread crumbs in a wide mixing bowl. Rinse 1 pound of chicken strips. Coat chicken strips in bread crumb mixture and place in the pan. Bake at 350oF for approximately 25 minutes or until chicken is white in the middle. This recipe may also be tried with some of our other varieties of dip.


Stuffed Peppers
Preheat oven to 425oF.  Cover the bottom of a 9 x 9 inch pan with 2 tbsp. of olive oil. Hollow out 4 green peppers. Mix 1 c. hot boiled rice, 1/2 c. chicken or vegetable broth, 1 package Veggie Dip, and 1/2 c. grated cheese. Fill peppers with mix and bake at 425oF for approximately 10 minutes.


Lemon Chicken
Preheat oven to 350oF.  Rub 2 tsp. of olive oil or water on 4 medium boneless chicken breasts. Press in 1 tbsp. of Lemon Herb Dip into each breast. Place in a non-stick pan. Bake for approximately 30 minutes (or until the chicken in white in the center) at 350oF. This recipe may also be used for fish filets.


Red Onion Hummus
Mash together 3 c. canned garbanzo beans (chick peas), 5 tbsp. lemon juice, 2 cloves of minced garlic, 1 tsp. salt, 1 tbsp. olive oil, 1/2 cup of cold water, 1 tbsp. tahini (sesame seed paste), and 1 package of Red Onion Dip. Serve with Pita Bread and large slices of red onion.


Pastas

Add 1 tbsp. of your favorite dip mix to your pasta machine recipe.


Shrimp Scampi

Cook 1 lb. of pasta. Add ½ to 2/3 cup of olive oil & 1 packet of Garlic dip to frying pan and saute' 1 lb. of cocktail shrimp. Pour over cooked pasta, toss ell till completely blended. (Optional: add ½ to 2/3 cup of wine at this point.) Heat through. Try Garlic Onion, Red Onion or Mexican for a different taste. Serve on heated plates.


Sirloin Tips

Cut (across grain) 1-1/4 Lbs. of sirloin tips into 2" pieces. Mix 1 packet of Spinach Mushroom, ½ teaspoon Garlic powder, salt & pepper to taste. Place meat pieces into bag with mix & shake to coat. Heat large frying pan, add 2 Tablespoon oil. Keep very hot. Add meat pieces, turn as needed. Fry either rare, medium or well done. Takes only a few minutes. Add a few tablespoon of water when done to make sauce. Serve over rice, noodles or mashed potatoes.


Yogurt Cheese

Place paper towel into colander and a deep bowl under colander to catch liquid. Empty container of plain yogurt into colander. Place both in refrigerator overnight. Cover with paper towel. Discard liquid. The thick stuff is your cheese. Use to make dip.


Bacon Fruit Cheese Ball

24 oz - cream cheese at room temp.

1 package - Westminster Whimsy Bacon Dip

1/4 cup - crushed fully drained pineapple

1 cup - chopped pecans or walnuts

1/8 cup - chopped corned beef or ham (optional)

Mix all ingredients. Chill. Form into a ball or log shape and roll in nuts.

Debra L.

Lee's Summit, MO


Sugarplum Sampler Cheeseball

1 (8 ounce) package cream cheese, softened

1 (8 ounce package shredded Cheddar Cheese or combination of shredded Cheese

1 tbls mayonnaise or 1 tbls  sour cream

1 teas  lemon juice concentrate

1 teas  Worcestershire

1/2 cup of chopped walnuts or pecans

1/2 package of Westminster Whimsy Dip your choice 

Mix all ingredients and form into a ball.

Cover with chopped nuts.

Chill for 2-3 hours or until firm.

Adele J.

Methuen, MA

(978) 821 - 1046

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