We were thrilled to receive a package of new Dip Creations from Lays/Tostitos the other day. It’s always fun to try new products and get creative trying to come up with new recipes. After a few trials and errors, we discovered a few new favorite combinations.
Our package contained 2 packets each of the Garden Onion, Country Ranch and Freshly Made Guacamole season mixes. Dip Creations seasoning mixes are made from all-natural ingredients, like real onions, garlic and a combination of other herbs and spices.
We also really liked the Guacamole seasoning mix. The package directions say to mash ripe avocados and add the mix. We were skeptical, but it was really good just the way it was, a nice texture and great flavor. We had all kinds of back up ingredients in case it needed to be doctored up, but all we added was a little chopped cilantro and about half of a seeded serrano pepper.
We only used half of the guacamole seasoning mix, and since we liked it so much, we decided to add the other half to our chicken marinade. Wow, this may be our new favorite chicken recipe. All we did was mix half of the seasoning mix with about 6 ounces of plain yogurt, the juice of half a lime and a handful of chopped cilantro, mixed it up and poured it over 2 boneless chicken breast and marinated in the refrigerator for about 2 hours.
The Garden Onion package has been more of a challenge for us. We tried sprinkling the dry mix on potatoes before roasting them but the seasoning was a little overwhelming.What we did like was mixing it with sour cream and adding it to our potato salad, it was awesome! Maybe one of the best potato salads I have ever made.
Potato Salad with Lay's Garden Onion seasoning mix
10-12 red potatoes
6 eggs, hard boiled
1 1/2 cups sour cream
½ cup mayonnaise
½ package Lays Garden Onion Seasoning
3 tbsp Djon mustard
1/8 tsp paprika
1/8 tsp celery salt
¼ cup black olives, sliced
¼ cup green onions (and/or red onions)
½ cup celery chopped
¼ cup parsley chopped
1/8 cup chives to garnish
Salt and pepper to taste
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
Place the potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Once cooled, chop potatoes into bite sized cubes.
In a large mixing bowl stir together the sour cream, mayonnaise, Garden Onion Seasoning, mustard, salt, pepper, paprika, and celery salt. Add the eggs, potatoes, celery, onions and olives; mix until everything is evenly coated. Cover and refrigerate at least 2 hours before serving.