1 (10 ounce) box frozen spinach, thawed and squeezed dry
1 pint low fat or fat free sour cream
½ cup low fat Greek yogurt
1 packet onion soup mix
1 tablespoon Onion Crunch®
1 can water chestnuts, drained and diced
Mix the sour cream, yogurt and onion soup mix well to combine. Add the water chestnuts, spinach. Mix in Onion Crunch®. Serve with endive, celery and carrots.
8 oz jarred roasted red pepper
4 oz sundried tomatoes in oil
4 oz Feta cheese
1/8· cup Italian seasoned bread crumbs
1/2 cup· toasted walnuts
1/2 tsp cumin
1/8 tsp cayenne
1 tbls balsamic vinegar
1/2 clove of garlic
1/4 to 1/2 cup of olive oil (to desired consistency)
1/4 cup of Loeb’s Onion Crunch®
1.Puree all ingredients, except oil in food processor.
2. With processor running, add oil in a slow stream until incorporated.
3. Shake some extra Loeb’s Onion Crunch® on finished product to give it an extra crunch.
Serve with pita chips, crackers, or tortilla chips
1/4 cup Loeb’s Onion Crunch®
1/4 cup mayonnaise
1/4 cup sour cream
2 tbsp milk
pinch of salt
pinch of pepper
In a bowl, combine the mayonnaise, sour cream, milk, salt and the pepper. In plastic bag place 1/4 cup of Loeb’s Onion Crunch®. Close up the bag and crush the Onion Crunch® by hand. Add the crushed onions to the bowl and stir to combine. Serve with chips, vegetables and crackers.
1 container (8oz) whipped cream cheese
1 package (1.25oz) taco seasoning
1 cup bottled medium salsa
1/4 head of lettuce – shredded
1 large tomato, seeded, chopped and drained on paper towels
1 cup of ONION CRUNCH®
1 cup of Shredded Cheddar Cheese
In a medium-size bowl, mix cream cheese, taco seasoning and 2 tablespoons of salsa.· Spread over bottom of a large serving platter.· Top with remaining salsa.· Layer lettuce, tomato, ONION CRUNCH®, and cheddar cheese over salsa.· Serve with tortilla chips.
Make ahead: Prepare cream cheese mixture a day ahead and refrigerate, covered.
Prep: 10 minutes
Makes: 8 servings
3 cups onion crunch®
1/4 teaspoon cayenne· OR· garlic powder
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the Onion Crunch® and cayenne or garlic powder and mix well. Taste for seasonings. Season with salt and pepper to taste. Serve at room temperature.
Goes great on potatoes chips, crackers and even vegetables! Mmmmmmm Onion Crunch®!!
1 16 oz can chick peas
2 cloves garlic
1/2 tsp salt
1/4 tsp cumin
1/4 c. Lemmon juice
1/4 c. Water
3 large TBLs. Tahini (Sesame Seed· Oil/ Paste)
Paprika, olive oil and Loeb’s Onion Crunch® for garnish· (optional)
Drain chick peas and empty into food processor
Add garlic, salt, cumin and lemon juice
Process till broken down· ( Every once in a while, you may need to turn off· the processor and mix it with your spoon or spatula. Scrape the sides to make all ingredients are blended.)
Add Tahini and water continue to process adding· more water and lemon juice in equal proportions till creamy smooth
When making your own hummus spice it up according to your own taste by using as much or as little of each ingredient as you· like.
Presentation: Spread onto a large platter or shallow bowl Sprinkle with paprika in a pattern formation ie.
3 diagonal lines or a cross drizzle with olive oil and garnish with Onion Crunch® around exterior edge of platter.
Serve with Pita Bread or chips
1 can (16 oz each) Traditional Refried Beans
1 container (12 oz each) refrigerated guacamole
1 container (16 oz each) sour cream
1 cup of chopped and diced tomatoes
1 cup shredded Cheddar and Monterey Jack cheese blend
1/2 can (2oz) of sliced ripe olives, drained
1 cup of Loeb’s ONION CRUNCH®
Layer 1:· Spread beans in an 8x8-inch glass baking dish or round casserole dish.
Layer 2:· Top with layer guacamole
Layer 3:· Evenly spread layer of sour cream
Layer 4:· Sprinkle on layer of shredded cheese
Layer 5:· Top with layer of chopped and diced tomatoes
Layer 6:· Evenly pour pre-drained sliced ripe olives
Chill 2 hours prior to serving.
Layer 7:· Remove from fridge - Shake on 1 cup of Loeb’s ONION CRUNCH®
Serve with tortilla chips, if desired.
Serving Size: 14 servings
3 ounce of Onion Crunch – half bottle
2 cups parmesan cheese
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
2 teaspoons garlic, minced
Preheat oven to 375°F.
Add garlic, salt, cumin and lemon juice
Mix together Parmesan cheese, spinach, and artichoke hearts.
Combine remaining ingredients and mix with spinach mixture.
Bake for 20-30 minutes.
Mix in Onion Crunch
Balela (middle eastern salad with chickpeas)
BBQ flavor Onion Crunch
multigrain pita bread