Spicy Vegetarian dip Rio Grande Mashed Yams with pita chip dippers Summer
Spicy Rio Grande vegetarian mashed yams dip with white wine, and mayonnaise and sour cream dip with beer Summer
Rio Grande Refried Black Bean Dip and tortilla chips served with ale
Rio Grande Roasted Yams side dish
Roasted Rio Grande Brussels Sprouts, side dish
Rio Grand Roasted Vegetable Medley (carrots, mushrooms, beets, onions)
Rio Grande Refried Black Beans, garnished with melted cheddar cheese, side dish
Pasta Salad with chicken, corn, black beans, red peppers, green onions and spicy Rio Grande Vinaigrette Dressing Summer

Rio Grande Vegetarian Dip Mix S

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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 a delicious flavor fusion.  Rio Grande Yam Dip is pictured served with spicy flavored baked pita chips.  It’s a remarkable vegetarian summer appetizer.

This mix is also delicious made with mayo and sour cream, so you have the choice of making a dip that is all vegetarian, all dairy, or half of each (so those who won’t even try the yam dip can enjoy this vibrant flavor).  Your vegetarian friends and family (and the others who will try the yam dip) will love this version as much as the rest of your summer party guests love the dairy version (pictured with both).

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).  Based on a popular restaurant appetizer, this is also quick and easy.  See APPETIZER RECIPES for directions.

Side Dishes:  Great change up for 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 Rio Grande Brussels Sprouts both are pictured.  A vegetable mix of beets, potatoes, onions, mushrooms and carrots is also 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).

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 is a great side dish for summer cookouts, picnics, or any summer meal; its zingy flavors will delight vegetarians and everyone else.

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 summer 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.