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Dressings & Dip Mixes

Dressing Mixes

Ranch Salad Dressing Mix

½ cup mix 2¼ cups mayonnaise, ¾ cup water.

Cole Slaw Salad Dressing Mix

3 Tbsp. mix, 2 Tbsp. vinegar, 2 Tbsp. sugar, 1 cup mayonnaise. Pour over 8 cups cabbage

Italian Dressing Mix

¾ cup water, 3/, cup mix, ½ cup vinegar, 3/, cup vegetable oil.

Bacon Ranch Dressing Mix

2¼ c. mayonnaise, ¾ c. water, ½ c. bacon ranch dressing mix. Whisk water and mayonnaise
together. Add dressing mix and whisk until smooth.

Dip Mixes

Bacon & Onion 3 tbsp. 8oz
Chive & Onion ¼ cup 16oz
Southwest 3 tbsp 8oz
Cucumber Dill ¼ cup 8oz
Vegetable ¼ cup 8oz
Bacon Horseradish ¼ cup 8oz
Nacho Cheese 4-6 tbsp. 8oz
Tomato Basil 3 tbsp. 8oz
Bacon Ranch ½ cup 16oz
Cheddar Ranch ½ cup 16oz
Ranch (No MSG) ¼ cup 8oz
French Onion 3 tbsp. 8oz
Parmesan Peppercorn ¼ cup 8oz
BLT 8oz ¼ cup

Gourmet Dip Mixes

Alpine Spinach Dip Mix ½ cup 8oz
Blue Cheese Dip Mix ½ cup 8oz
Natural Strawberry Dip Mix 1 cup 8oz
Natural Black Raspberry Dip Mix 1 cup 8oz
Mandarin Orange Poppy Seed Dip Mix 1 cup 8oz
Garlic & Herb Dip Mix ¼ cup 8oz
Natural Maple Dip Mix 6 Tbsp. 8oz
Blueberry Dip Mix 1 cup 8oz
Sea Salt Caramel Dip Mix 1 cup 8oz
Pumpkin Pie Dip Mix 1 cup 8oz
Peanut Butter Dip Mix 1 cup 8oz
Key Lime Dip Mix 1 ¾ cup 8oz
Lemon Cheesecake Dip Mix 1 cup 8oz
Vanilla Bean Dip Mix 1 cup 8oz
Natural Peach Dip Mix 1 cup 8oz
Caramel Apple Dip Mix 1 cup 8oz

Macaroni Salad Mix

l lb. elbow macaroni, 2 cups (16 oz.) mayonnaise, 1 cup water, l cup Macaroni Salad Mix, 3-4
peeled and chopped hard boiled eggs (optional). Mix mayonnaise, water, and Macaroni Mix
together and set aside.

Dutch Potato Salad Mix

8 cups cooked potatoes, diced (russet potatoes, boiled in the skin, then peeled and diced, are
preferred), l cup mayonnaise, 1 cup Dutch Potato Salad Mix, ½ cup water, 3-6 peeled and
diced hard boiled eggs (optional). Cook, peel, and dice potatoes. Cool. Mix water, mayonnaise,
and potato salad mix until smooth. Fold in eggs and potatoes into the dressing. Cover and
refrigerate overnight.

Pickled Red Beet Eggs

3 cups worm water, l cup Pickled Red Beet Egg Mix, 12 eggs (hardboiled and peeled). Place
eggs in a pan with enough water to cover them. Bring to a boil. (Hint: older eggs always peel
the easiest and look the nicest.) When the eggs begin to boil, cover them and remove them
from the burner to steam for 20 minutes. Cool the eggs in running water and peel them. Mix
the warm water and Pickled Red Beet Egg Mix until dissolved. Simply pour the liquid over the
eggs and refrigerate overnight. Stir occasionally.

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