The Spinach Dip mix is our 6th item in our fall MARY’s secret ingredients box. This dip mix is made by a sweet company in Florida, called The Pantry Club. The company was founded by husband and wife team, Alicia and Matt Webb, and while typically I’m not a dry mix user kinda gal, this dip is totally all natural and when rehydrated, tastes just like a fresh spinach mixture. Alicia and Matt have changed my mind about dry mixes. Just smell the fresh goodness coming out of it. And, it’s gluten free!
Of course you can make a dip out of it for crudités, crackers or pita chips. They say to make it with sour cream and mayonnaise. I used zero fat unflavored Greek yogurt and added the 2 tablespoons of mayonnaise or you might try adding 2 tablespoons of olive oil as my friend Daina did. It is important to make it ahead of time and refrigerate it for at least 2 hours, as they recommend. You need that time to let the flavors meld and bloom from their dried state.
Alicia and Matt also say you can use the dried dip as a flavoring agent. Perhaps adding it to a vegetable broth with some juices from sautéing skinless boneless chicken breasts would be great. But what I found to be super terrific is to add it to eggs to make the most delicious spinach omelette. Try this with your mix!
THE PANTRY CLUB SPINACH DIP MIX OMELETTE WITH SUNNY GOLD TOMATOES, PARSLEY AND ROMANO CHEESE – serves 2
4 eggs
2 Tbs. whole milk
½ package of The Pantry Club Spinach Dip Mix
1 Tbs. unsalted butter
½ cup sunny gold tomatoes, quartered
2 Tbs. roughly chopped parsley leaves
¼ cup grated Pecorino Romano cheese
Additional parsley sprigs for garnish
Heat oven to 350 degrees. Beat eggs and milk with a whisk. Slowly add in the ½ package of Spinach Dip Mix and mix thoroughly to combine.
Melt butter in a large skillet over medium high heat. Swirl to completely cover bottom and sides of the pan. Pour in egg mixture. Let sit until the bottom has just cooked. Then transfer the skillet to the oven to let the eggs cook on top for about 5 minutes.
Bring skillet back up to the stovetop (make sure you’ve got a hot pad on the skillet handle) and scatter the tomatoes, parsley and cheese over one-half of the omelette. Fold over the remaining egg side on top and let cook until eggs are done to your liking. Or put back in the oven for a minute or two.
When done, slide out of the pan and onto a platter. Garnish with parsley and serve with LOVE!
Enjoy!!
Maureen | Orgasmic Chef says
That omelette looks smashing! I love the idea of putting the mix in there. Clever!
Maureen | Orgasmic Chef recently posted…Penne Pasta with Asparagus
Suzanne says
Really clever, adding the mix to the egg. Delicious looking omelette.
Evelyne@cheapethniceatz says
Surprised to hear of a good dry dip mix, the omelette looks just amazing.
Evelyne@cheapethniceatz recently posted…Halloween edition: Poison Toffee Apples and how to prepare your victims
Choc Chip Uru says
That mix certainly brightens up the omelette what a tasty breakfast idea 😀
Cheers
Choc Chip Uru
Choc Chip Uru recently posted…A Peek Into Som Tam
Jovina Coughlin says
Thank you for the information on how to use this dip. Lots of intersting possibilities.
Matt Webb says
I am glad to hear you had fun with the dips. It makes us feel good to know people are creating fun new healthy resipys with our mixes! Also try our other flavors.
Matt Webb says
I mean recipes.Lol
Angie@Angie's Recipes says
Such a clever and fun idea! Your omelette looks delish!
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Raymund says
Nice idea, never thought of adding dip mixtures with omelettes.
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