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Cherry Almond Dip Mix

This elegantly flavored dip tastes like a New York-style cheesecake and contains Michigan grown tart red cherries and almonds. This is great with bagels or graham crackers. This dip makes a wonderful bread and dessert.

  • No MSG
  • No Added Salt
  • Gluten-Free
  • Wheat-Free
  • Vegan
  • Made in Michigan


Cherry Almond Muffins

  • 1 packet Cherry Almond Dip Mix
  • 1 egg
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1-1/4 cup flour
  • 2/3 cup sugar
  • 1-1/4 tsp. baking soda
  • 1/4 tsp. salt


Preheat oven to 350°. Grease muffin pan. Beat egg in a 2-1/2 qt. bowl. Stir in buttermilk, oil and Cherry Almond Dip Mix. Mix well. Stir in remaining ingredients all at once until flour is moist. (Batter may still be lumpy.) Fill each cup 2/3 full of mixture. Bake for 20 minutes or until toothpick comes out clean. Enjoy!

Cherry Almond Zucchini Bread

  • 1 packet Cherry Almond Dip Mix
  • 1/4 cup hot water
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1/4 cup lemon juice
  • 1/3 cup water
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup shredded unpeeled zucchini
  • 1 Tbsp. grated lemon peel, fresh or 1 tsp. grated lemon peel, dried


In a small bowl pour in packet of Cherry Almond Dip Mix, add 1/4 cup hot water and mix with fork. Let set. Put eggs in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until eggs are thick and lemon colored. Add sugar, oil, lemon juice and water; mix well. Combine flour, baking powder, cinnamon, soda and salt. Add flour mixture to egg mixture; mix well. Stir in zucchini, lemon peel and Cherry Almond mixture by hand. Mix well. Grease and flour the bottom only of an 8.5x4.5-inch loaf pan. Pour batter into prepared pan. Bake in a preheated 350° oven 55 to 65 minutes, or until toothpick is inserted and comes out clean. Let cool in pan for 10 minutes. Loosen edges with a metal spatula. Remove from pan and let cool completely.

Chocolate Cherry Almond Cake

  • 1 packet Cherry Almond Dip Mix
  • 1 pkg. chocolate cake mix, pudding in the mix type
  • 3 eggs
  • 1-1/4 cups water
  • 1/2 cup oil
  • 1 cup sour cream


Preheat oven to 350°. In a large bowl place ALL ingredients. With electric mixer blend on low speed, then mix on medium speed for 1 minute. Pour batter into a greased bundt or tube pan. Bake for 45 to
55 minutes or until done. Cake is done when top springs back to touch or when a toothpick is inserted and comes out clean. Cool slightly in pan and then invert onto a serving plate. Pour glaze over warm cake. Spoon any excess glaze from plate back onto cake.


  • 1 cup powdered sugar
  • 1 Tbls. maraschino cherry juice or 1 tsp. vanilla extract
  • 1 to 2 Tbls. milk, to reach desired consistency