Toom Dips

Updated: Jun 8


I was excited to receive a package from my new friends over at Toom Dips. This Minnesota-based family company has created the most delicious garlic dips, and they're available in four yummy flavors, Original, Buffalo, Pesto, and Chipotle Honey. It all started with a Lebanese Garlic Dip family recipe, which they used for everything and anything. I'm so glad they decided to share this with the rest of us. They're so good, and they also happen to be gluten-free, dairy-free, and have no artificial preservatives. While they're ideal for snacking right out of the container with chips and veggies, I decided to mix things up a bit and show you what else you can do with them. I served the Original with veggies, slathered the pesto one on a BLT, grilled some okra to dip into the Chipotle Honey, and made fantastic cast iron skillet nachos with the Buffalo flavor. Here I'll show you...


Here's the Original. When I tasted it all I did was take a spoon and dive right into the container and loved the subtle garlic flavor immediately. The lemony flavor is perfect with the garlic and really gave my veggies a perfect partner.


Here is my Toom's BLT. I start off by slathering both slices of toasted bread with the Pesto Toom Dip because you can never have enough. I top the bottom slice with tomatoes and season with salt and pepper, add cooked bacon, lettuce, and the top with the toast. Pure deliciousness.


How awesome does this look? My Okra and Chipotle Honey Dip come together in minutes. Simply combine about 12 ounces of okra with 2 tablespoons of grapeseed oil, 1/4 teaspoon smoked paprika, salt and pepper; and then grill turning the vegetable until it has grill marks all over.


These cast iron nachos with Buffalo Toom Dip are awesome and simple to prepare. I removed a pound of chicken sausage from the casings and sauteed the chicken while breaking up the pieces. I loaded a 10 inch cast iron skillet with a bag of tortilla chips, added the chicken, cheese, and dropped the dip all over and then sprinkled beans on top. I popped the pan in a preheated 400-degree until the cheese was nice and melted. I garnished it with sliced radishes, cilantro, and jalapeno slices.





I hope you had fun learning about these great dips. Please visit me on Instagram because we're having a giveaway to win some of these dips. Hurry though, it ends on Friday, March 6, 2020.


Enjoy!



2018 Cranberry Walk