Dill Dip
3 - 4 tsp. Dill Dip blend per cup of either sour cream or cream cheese.
For a healthier version, try using yogurt or cottage these. You can also try making a Dijon dip with this blend by using 2 - 3 tsp. per 1/2 cup of may, 1/4 cup of Dijon and a couple of squirts of fresh lemon to taste.  For parties, chill the dip over night, hollow out a loaf of pumpernickel or rye bread saving the cutting for dipping, and fill your "bread bowl" with the Dill Dip. 

Nacho Cheese Dip
Try our Nacho Cheese Dip in a hot or cold preparation. For hot, add 2 tbsp. to a cup of melted cheddar cheese.  For cold, substitute sour cream for the cheese. 

BBQ Dip
For this interesting take on a dip that tastes just like BBQ potato chips use 1 tbsp. Red Rocks Hickory Smoke seasoning per 8 oz. container of sour cream.