The Pigs are in the Spinach Patch is a fantastic bacon and spinach dip perfect for those back yard BBQ's. Just add sour cream.
DIRECTIONS: MIX CONTENTS WITH 1 CUP SOUR CREAM. REFRIGERATE FOR 1 HOUR FOR SPICES TO BLEND. FOR A RICHER FLAVOR, USE 1/2 CUP MAYONNAISE AND 1/2 CUP SOUR CREAM. YOU CAN ALSO USE YOGURT OR COTTAGE CHEESE THAT HAS BEEN WHIPPED IN A BLENDER. SERVE WITH CRACKERS, VEGETABLES OR BREADS
INGREDIENTS: INGREDIENTS: SPINACH FLAKES, ONION FLAKES AND CHEDDAR CHEESE POWDER (((WHEY, DEHYDRATED CHEDDAR, ROMANO AND PARMESAN CHEESES ((WHEY, MALTODEXTRIN, CHEDDAR AND ROMANO CHEESES (PASTEURIZED CULTURED MILK, ENZYMES, CULTURES, SALT), NATURAL PARMESAN AND ROMANO FLAVORS, PARTIALLY HYDROGENATED SOYBEAN OIL, REDUCED LACTOSE WHEY, SALT, SODIUM PHOSPHATE, MILK, DISODIUM PHOSPHATE, CREAM, CULTURES, ENZYMES, CITRIC ACID, LACTIC ACID, YELLOW #5 AND #6)), BUTTERMILK, SALT, NONFAT DRY MILK, DEHYDRATED ONION, LACTIC ACID))) AND IMITATION BACON FLAVORED CHIPLETS (TEXTURED VEGETABLE PROTEIN (SOY FLOUR, CARAMEL COLOR, RED3), SOYBEAN OIL, SALT, NATURAL FLAVORING,HYDROLYZED CORN-SOY-WHEAT PROTEIN).
CONTAINS SOY, MILK AND WHEAT INGREDIENTS.
MANUFACTURED IN A FACILITY THAT PROCESSES PECANS, ALMONDS, BLACK WALNUTS , PEANUTS AND DAIRY PRODUCTS.