Archive for March, 2015

Watkins Spinach Dip

Thursday, March 26th, 2015

It’s National Spinach Day – celebrate the day and try a new recipe!

Spinach Dip – Watkins style!spinach dip

1 10 ounce package frozen chopped spinach, thawed and squeezed dry
1-1/2 cups sour cream
1 cup mayonnaise
1/4 cup Watkins Garden Vegetable Snack and Dip Seasoning or Garlic & Dill Snack and Dip Seasoning
2 tsp Watkins Parsley Flakes
1/3 cup coarsely-chopped water chestnuts
1/4 cup chopped green onion

Stir together all ingredients. Cover and refrigerate two hours. Serve with assorted crackers, bread cubes, or cut fresh vegetables.

Watkins Greek Spinach Artichoke Dip

1 10 ounce package frozen chopped spinach, thawed and squeezed dry
1 cup mayonnaise
1 cup sour cream
3 tbsp Watkins Cucumber & Dill Snack & Dip Seasoning
1/2 tsp Watkins Onion & Garlic Pepper
1 can (13.75 oz/390 g) water-packed artichoke hearts, drained and coarsely chopped
4 oz/113 g crumbled feta cheese

In medium bowl, stir together all ingredients. Cover and refrigerate two hours.

Bon appetite!


Watkins Onion Garlic Mashed Potatoes

Saturday, March 21st, 2015

Get fresh-from-the-garden taste without peeling, chopping or mincing sticky garlic cloves. Our highly concentrated, all-natural Garlic Liquid Spice gives you all the flavor and fragrance without the mess. On sale in March for just $8.99!




4 medium potatoes (1 1/2 lbs)

3/4 cup coarsely chopped onion

3 1/2 tsp Watkins Garlic Liquid Spice

1 tsp salt, mor or less to taste


1/2 tsp Watkins Parsley

Watkins Black Pepper to taste

Peel potatoes and cut into 1 inch cubes.  Place onion in saucepan along with Garlic Liquid Spice, salt and enough water to cover.  Bring to a boil; simmer 15 minutes or until potatoes are tender.  Drain, mash potatoes adding milk and beating to desired consistency.  Add parsley and pepper. Makes 6 servings.

Bon appetit!



Watkins Crisp Vanilla Shortbreads

Monday, March 16th, 2015

Are you wondering about the difference between Watkins Original Double-Strength Vanilla and Original-Double-Strength-VanillaWatkins Pure Madagascar Bourbon Vanilla?  Both contain real Madagascar Bourbon Vanilla extract.  But Watkins Original Double-Strength Vanilla is the one you want for delicious cookies and other baked goods.  It is made with considerably less alcohol (8 1/4%) and is fortified with stabilizers which make it more effective for baking and freezing.

Watkins Crisp Vanilla Shortbreads

1/2 cup butter

3/4 cup powdered sugar

1/4 cup Watkins Original Grapeseed Oil

1/2 tsp Watkins Original Double-Strength Vanilla

1/4 tsp Watkins Almond Extract

1 1/3 cups all-purpose flour

3 TBSP cornstarch

3 TBSP large grain sugar

1/8 tsp salt

*Optional 1/2 cup toffee bits or mini semi-sweet chocolate chips

Heat oven to 350 degrees.  Combine first 5 ingredients in a large bowl and beat until creamy.  Add next 3 ingredients and beat until well mixed.  If adding chips, stir them in by hand.  Pat dough into an un-greased 15 x 10 x 1 inch  jelly roll pan.  Sprinkle with large grain sugar.  Bake 15 to 20 minutes or until edges are lightly browned.  Immediately cut into squares, resctangles or triangles while still warm.  Remove from pan when cooled.

Bon appetit!




Watkins Garlic & Chive Baked Potato Wedges

Wednesday, March 11th, 2015

IMG_2694Watkins all-natural grapeseed oil is lower in saturated fat and higher in unsaturated fats than nearly any other oil. It is one of the only foods shown to naturally lower LDL (“bad”) cholesterol and increase HDL (“good”) cholesterol. Antioxidants help make this a healthy oil, and the oil’s high smoke point keeps it stable during grilling or sautéing.



Watkins Garlic & Chive Baked Potato Wedges

4 medium russet potatoes

1 TBSP Watkins Grapeseed Oil

4 teaspoons Watkins Chopped Chives

1/2 teaspoon salt

1/2 teaspoon Watkins Garlic Powder

1/4 teaspoon Watkins Black Pepper

Cut potatoes into wedges or strips, rinse and pat dry.  Transfer potatoes to a large bowl.  Drizzle with oil, sprinkle with the remaining ingredients.  Toss to coat.  Arrange in a single layer on two 15 x 10 inch baking pans coated with cooking spray.  Bake at 450 degrees for 20-25 minutes or until lightly browned, turning once.

Bon appetit!