- Makes: 16 servings
- Yields: 1 cup prepared dip
- Prep: 5 mins per dip mix
To Make Dip:
- In a bowl, combine one 8-ounce carton dairy sour cream and the contents of 1 of the dip mixes. Stir until well combined. If preparing the Bloody Mary Dip, cover and chill dip 4 to 24 hours before serving to soften tomatoes.
In a bowl, combine 1 tablespoon dried oregano, crushed; 1/2 teaspoon ground cumin; 1/4 teaspoon dried lemon peel; and 1/4 teaspoon sea salt. Transfer to the small tin; cover.
In a bowl, combine 1/4 cup toasted pine nuts; 1 tablespoon dried basil, crushed; 1/2 teaspoon garlic powder; and 1/4 teaspoon sea salt. Transfer to the middle-size tin; cover.
In a bowl, combine 2/3 cup (about 1/2 ounce) dried tomato slices* or 1/3 cup chopped dried tomatoes, 2 teaspoons dried celery flakes, 1 teaspoon lemon-pepper seasoning, and 1/4 teaspoon sea salt. transfer to the large tin; cover. (If using the sliced, dreid tomatoes, include instructions to chop them before using in the dip.)