Basil Dill Veggie Dip8 Oz. Sour Cream
1/2 C. Mayonnaise 1 t. Dill 1 t. Dried Chopped Onions 1/2 t. Celery Salt 1/2 t. Dried Parsley Flakes 1 or 2 Drops Basil Essential Oil Instructions
Veggie Dip1 C. Sour Cream
1 C. Mayonnaise 1 T Worcestershire Sauce 2 Green Onions, Finely minced 5 Slices Cucumber, Finely minced Dash Salt Dash Pepper 1/2 Drop Basil Essential Oil (use toothpick to dip into oil and then swirl into mixture) 1/2 Drop Oregano Essential Oil (use toothpick to dip into oil and then swirl into mixture) *I doubled this recipe so I could simply use one drop. I didn’t have basil oil, so replaced with black pepper. Citrus Fruit Dip8 Oz. Softened Cream Cheese
1 jar (around 8 ounces) Marshmallow Cream 1 T. Lemon Juice 1 t. Vanilla 2-4 Drops Citrus Essential Oil (Citrus Fresh is my favorite. Lemon and Lime are also delicious, especially together! Orange, Tangerine… the options are many!) Instructions
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Italian Bread Dip¼ C. Olive Oil
1-3 T. Balsamic Vinegar (to taste) ½ t. Italian Seasoning 1 T. Fresh Shredded Parmesan cheese 1-3 Drops Oregano Essential Oil Loaf of French Bread Goat Cheese, Tomato, Fresh Basil Leaves (optional) Instructions
Artichoke Herb Dip1 oz. Fresh Parmesan
2 T. Fresh Mint (optional) 1 Drop Basil Oil 2 Drops Lemon Oil 1/4 C. Fresh Chopped Parsley 2 Jars Artichoke Hearts 1 2/3 C. Plain Greek Yogurt 2 T. Olive Oil 1/8 t. Fresh Nutmeg (optional) Salt & Pepper Instructions Put parsley and fresh Parmesan in a food processor. Process until crumbly and mixed together. Transfer to a bowl; add greek yogurt, basil oil, and lemon oil. Process artichoke hearts in food processor. Add to yogurt mixture. Add olive oil until you reach your desired consistency. Flavor to your liking with mint, salt, pepper, and nutmeg. Allow to chill for two hours to achieve ultimate flavor. Serve with veggies/crackers. |