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1 package (10 oz/280 ml) frozen chopped spinach, thawed
and squeezed dry
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1 cup/250 ml mayonnaise
-
1 cup/250 ml sour cream
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3 tbsp/45 ml Watkins Cucumber-Dill Snack & Dip
Seasoning
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2 tsp/10 ml Watkins Onion Liquid Spice
-
1 tsp/5 ml Watkins Garlic Granules
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1 can (13.75 oz/390 g) water-packed artichoke hearts,
drained and coarsely chopped
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4 oz/113 g crumbled feta cheese
In medium bowl, stir together all ingredients. Cover and
refrigerate two hours. Serve with crackers, rye bread rounds or cut fresh vegetables, or serve in a hollowed-out
bread bowl with toasted bread cubes for dipping.
Makes about 3 cups/750 ml, 2tbsp/30 ml per serving
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Cran-Raspberry Cake
Get ready for summer! This recipe is delicious with frozen raspberries, but be
sure to save it for raspberry season, too!
-
1 box light pound cake mix
-
1-1/2 tsp/7.5 ml Watkins Butter Extract
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1-1/2 tsp/7.5 ml Watkins Double-Strength Vanilla
-
1 pie filling recipe for Watkins Vanilla Dessert Mix
-
1 cup/250 ml cranberry or cran-raspberry juice cocktail
-
2 cups/500 ml fresh raspberries or 2 packages (10 to 12
oz/280 to 336 g each) frozen raspberries, thawed
-
2 tbsp/30 ml sugar
-
8 oz/227 g reduced-fat whipped topping
-
Fresh raspberries for garnish, if available
Prepare pound cake mix per package directions, adding extracts to the
batter. Bake per instructions and cool completely. Prepare vanilla pie filling per package directions and
let cool. Cut pound cake into 1/2 - 3/4 inch (12-18 mm) slices and place one slice on each plate. Drizzle
each slice with 1 tbsp/15 ml juice, top with raspberries, and sprinkle with 1/2 tsp/2.5 ml sugar. Gently stir 1
cup/250 ml whipped topping into pudding and spoon mixture over raspberries. Top with remaining whipped topping.
Refrigerate until served. Just before serving, garnish with fresh berries.
Great for "Canada Day" or for "July 4" red, white and blue cake, add
blueberries.
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Brushfire Burgers with
Smoky Jalapeņo Topping
Now these are manly flavours!
Southwestern seasonings like cilantro, sage, and chile peppers give these burgers the punch of a Zane Grey novel or a
John Wayne movie!
-
2 lbs/900 g lean ground beef
-
4 green onions, chopped (1/4 cup/60 ml)
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4 tsp/20 ml Watkins Meat Magic
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1 tsp/5 ml Watkins Cilantro
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1/2 tsp/2.5 ml Watkins Sage
-
1/2 tsp/2.5 ml Watkins Fire Pepper
-
1/2 tsp/2.5 ml Watkins Seasoning Salt
-
8 hamburger buns
Topping:
-
3/4 cup/180 ml mayonnaise
-
1/4 cup/60 ml Watkins Jalapeņo Mustard
-
2 tsp/10 ml Watkins Chipotle Liquid Spice
Combine topping ingredients; refrigerate at least 30 minutes to allow
flavours to develop.
Preheat grill to medium heat. Combine all burger
ingredients in a large bowl and form into 8 patties about 3/4 inch/20 mm thick. Grill about 15 minutes, turning
once, or until desired doneness is reached. Serve on buns with topping (or offer Watkins Steak Sauce for
guests who don't want mayonnaise.)
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Free Bonus Recipe! 
Chile-Cheese Corn Bread
A moist, delicious corn bread with
just the right amount of zing. The perfect accompaniment to chilies or stews.
-
1 cup/250 ml yellow cornmeal
-
3/4 cup/180 ml all-purpose flour
-
2 tsp/10 ml Watkins Baking Powder
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1/2 tsp/2.5 ml Watkins Garlic Salt
-
1/4 tsp/1.2 ml Watkins Black Pepper
-
1/2 cup/125 ml sour cream
-
3 tbsp/45 ml Watkins Jalapeņo Mustard
-
2 eggs
-
1/4 cup/60 ml vegetable oil
-
2 cups/500 ml (8 oz/227 g) shredded reduced-fat cheddar
cheese
-
1 can (8.5 oz/240 g) cream-style corn
-
1 can (4 oz/113 g) chopped green chiles
-
1 jar (2 oz/57 g) chopped pimento
Combine first five ingredients; set aside. Combine
sour cream, mustard, eggs, and oil; add cornmeal mixture, 1-1/2 cups/375 ml cheese, corn, chiles, and pimento. Mix
well. Pour into a greased 8-inch/20-cm baking dish. Sprinkle with remaining cheese. Bake at 350 F/180
C for 35 to 40 minutes or until bread tests done. Cut into squares, serve warm.
Makes 8 servings.
