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Italian Spinach Dip Mix

Our famous dip with a twist! This new spinach dip is perfect served warm or cold, as a blend of spices in your pasta sauce, or as a sauce on your pizza! The baked recipe will be the hit of your next party!

  • Gluten-Free
  • Vegan
  • Made in Michigan


Butternut Squash Bread Pudding


  • Italian Spinach Dip Mix
  • 1 1/2- 2 lbs of butternut squash, peeled and cut into  1/2" cubes
  • 6 large eggs
  • 2 cups whole milk
  • 7 1/2- 8 cups of French or Italian bread, cut into 1" pieces
  • 1 cup (8oz) shredded swiss cheese


Precook butternut squash in the microwave to remove skin. Prick the skin of the squash all over with a fork and slice off the ends. Microwave the squash for about 3 1/2 minutes to soften skin. Let the squash cool so it can be handles then peel away the skin and cut into cubes. In a large bowl whisk together eggs, milk, Italian Spinach Dip Mix and a pinch of salt and pepper. Toss together the Italian Spinach mixture, cheese and butternut squash together. Refrigerate and let sit for 1-4 hours. Preheat oven to 375 degrees and grease a 9x13 inch baking dish. Pour squash mixture into baking dish and bake for 55-60 minutes or until set and brown on top. 

Hot Italian Spinach Dip

  • 1 packet Italian Spinach Dip Mix
  • 16 oz. carton small curd cottage cheese
  • 8 oz. Italian Blend cheese, shredded
  • 3 eggs, beaten
  • 1/4 cup Parmesan cheese, grated

Preheat oven to 350°. Combine all ingredients and mix well. Place in a buttered casserole dish and bake for 45 minutes. Serves 6 as a side dish. May also be served as a hot appetizer with sliced cocktail pumpernickel bread.