Bombay Mayonnaise and Sour Cream Chip Dip with fall ale
Bombay Roasted Beets side dish
Bombay Mashed Beets Vegetarian chip dip served with wine
Bombay Mashed Beets Vegetarian Dip with fresh veggie dippers
Roasted Brussels Sprouts with Bombay Vinaigrette Appetizer served with Alagash White Ale
Roasted Brussels Sprouts Salad with Bombay Vinaigrete

Bombay Dip Mix F

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Bombay Dip Mix is a mixture of Indian spices (Tandoori) and a Peruvian chili added for just a bit of heat.  It’s shown mixed with mayo and sour cream.  It’s delicious served with chips (pictured) and raw veggies, as dressing for chicken salad or a sandwich spread.  It makes a lovely new flavor profile that will really stand out at any fall party. And that’s just the beginning of its versatility.


Vegetable Seasoning:  This also makes a delightful seasoning for roasted vegetables (Recipe:  dice vegetables into similar size chunks, drizzle with olive oil, sprinkle with mix, spread evenly in 1 layer in roasting pan & roast at 350° for 30-40 minutes).  Serve this innovative side dish in chunks, or mash if desired.   Delicious addition to your menu with pork, chicken or turkey!  Bombay Roasted Beets pictured

Vegetarian Dip Seasoning:  Make it a vegetarian dip by adding to any mashed vegetable, Bombay Beet Dip pictured.  TIP:  Canned vegetables are quick and easy.  No need to heat unless you want to serve a hot dip, but drain completely or the dip will be watery.

Or make it virtually calorie free by mixing with mashed cooked beets (or other cooked mashable vegetable) and serve it with beautiful fresh vegetables (pictured) to delight family and friends.  Quick and easy too.

If you really want to go all out for a vegetarian dip, roast or grill fresh veggies to use instead of steamed or canned.  That adds even more layers of flavor!  If you’re going all out for your party or a special dinner, this is worth the extra effort, particularly with root vegetables that are popular in the fall (beets, yams, onions, etc.).

Vinaigrette seasoning:  This makes a completely unique, delicious vinaigrette seasoning.  Add 1/2 package to ¼ cup water, 1 T of lemon juice, 1 T honey, 1T of Dijon mustard and 1/2 C of canola oil.  It’s great with chicken or shrimp pasta salad, and of course, vegetables too.  Roasted Brussels Sprouts tossed with Bombay Vinaigrette are pictured as an appetizer.  Roasted Brussels Sprouts Salad with Bombay Vinaigrette is also pictured.  See RECIPES for dressing directions.

This flavor profile is particularly delicious with beets, but is delightful with most any vegetable, or combination for your  fall entertaining.

Makes about 2 cups.

No artificial colors, ingredients or preservatives added.

Ingredients:  Tandoori Powder, granulated onion, aji Amarillo chili powder, lemon juice powder

Allergen Info:  Some ingredients packaged on equipment that also packages peanuts and tree nuts.