Spicy Vegetarian dip Rio Grande Mashed Yams with pita chip dippers and Mexican beer  Football
Rio Grande Refried Black Bean Hot Dip with tortilla chips and seasonal fall craft ale
Spicy Rio Grande Roasted Yams side dish Fall
Rio Grand Roasted Vegetable Medley (carrots, mushrooms, beets, onions)
Spicy Rio Grande Refried Black Beans, garnished with melted cheddar cheese, side dish Fall
Pasta Salad with chicken, corn, black beans, red peppers, green onions and Rio Grande Vinaigrette Dressing

Rio Grande Vegetarian Dip Mix F

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Our Rio Grande Dip Mix fuses flavors from the Northeast and Southwest, showcasing the sweetness from maple and heat from chipotle chilis. It is designed for seasoning vegetables, or to make a dip based on mashed vegetables rather than mayo/sour cream.  Made with mashed yams or sweet potatoes, it's such a delicious flavor fusion that only your vegetarian family or friends will actually notice it's a vegetarian dish.  

Serve mashed sweet potato dip with potato chips, other veggie chips, or flavored baked pita chips (pictured).  It’s a remarkable vegetarian fall appetizer, even for game day.

Use fresh cooked, canned or frozen vegetables for dips.  TIP:  Drain well if using canned veggies or dish will be watery.

TIP:  for a "no/low sodium" dish, bake your own pita chips:  slice pita bread into chip size pieces, spray with cooking oil and sprinkle with granulated garlic; takes only about 10 minutes to bake at 350°.


Hot Dip:  Give a whole new meaning to "bean dip" with Rio Grande Refried Black Bean dip (pictured).  The maple combined with chipotle really transforms the taste.  Based on a popular restaurant appetizer, this is also a quick and easy fall appetizer.  See APPETIZER RECIPES for directions.

Side Dishes:  Great change up for fall side dishes.  For roasted vegetables, cut veggies into similar size pieces if needed, drizzle with olive oil, sprinkle with seasoning, and roast at 375°-400° about 30 minutes.  Sliced Rio Grande Yams and a vegetable mix of roasted beets, potatoes, onions, mushrooms and carrots are pictured.  In a hurry, just add a bit of the mix to your favorite canned vegetable and heat.  Drain and mash if desired.  Leave off the tortilla chips and the Rio Grande Refried Black Beans becomes a side dish casserole (pictured).  TIP:  Drain well if using canned veggies or dish will be watery.

Vinaigrette Seasoning:  Lovely as vinaigrette seasoning (shown in Rio Grande Pasta Salad with black beans, corn, red & green peppers & green and white onions).  See RECIPES for vinaigrette directions.

This mix is delicious however you use it.  Great with wine, Mexican beer or most seasonal ales.  It's versatile, quick and easy too!  And that makes it a top choice for your parties.

Makes about 2-3 cups of dip and 1-1/2 cups vinaigrette.

No artificial colors, ingredients  or preservatives added.

Ingredients:  Granulated garlic, dehydrated maple syrup, granulated onion, ground chipotle pepper, orange juice powder, spices, hickory smoke powder (barley malt flour, natural hickory smoke flavor).

Allergen Info:  Contains barley malt flour (gluten) and sulfites.  Some ingredients packaged on equipment that also packages peanuts and tree nuts.